食品中安赛蜜测定方法的研究

Research for the Determination of Acesulfame K in Food

目的:采用GB 5009.28-2016中高效液相色谱法测定食品中安赛蜜含量。方法:样品经前处理后,以甲醇:乙酸铵5:95为流动相,经C18柱分离,于230 nm检测。结果:安赛蜜浓度范围在0.0~40.0μg·mL-1时的线性相关系数为1.0,平均回收率为92%,检出限浓度为0.05 mg·kg^-1,精密度为0.2%~0.9%。且安赛蜜、苯甲酸、山梨酸和糖精钠4种成分同时测定时分离度良好。结论:该法适用于测定食品中安赛蜜含量,且能同时测定安赛蜜、苯甲酸、山梨酸和糖精钠4种成分,该法高效快捷,节约资源。

Objective:To establish the GB 5009.28-2016 HPLC method for the determination of acesulfame K.Methods:The determination was carried out with C18 column,using methanol-ammonium acetate(5:95)as the mobile phase.The detection wavelength was set at 230 nm.Results:The linear range were 0.0~40.0μg·mL-1(r=1.0)for acesulfame K.The average recovery was 92%and the precision range were 0.2%~0.9%.And acesulfame K,benzoic acid,sorbic acid and sodium Saccharin could be separated well when they were detected simultaneously.Conclusion:The method is efficient and saves resources.Acesulfame K can be detected with benzoic acid,sorbic acid and sodium Saccharin simultaneously by the method.