发酵食品中多种防腐剂检测方法的建立

Establishment of detection methods of preservatives in fermented foods

该实验建立了高效液相色谱法同时测定苯乳酸、苯甲酸、山梨酸的方法。在以C18柱为分离柱,流动相为甲醇-0.020 mol/L乙酸铵(20∶80,V/V),色谱柱温为25℃,流速为1.0 m L/min,检测波长为220 nm条件下,12 min内可实现苯乳酸、苯甲酸、山梨酸的分离。该方法在0.25~50.00 mg/L范围内具有良好的线性关系(相关系数R2>0.998),检出限(LOD)<50.00 ng/m L,回收率为96.93%~118.42%,精密度试验结果相对标准偏差(RSD)为0.39%~6.21%。该方法操作简便、结果准确度高,可用于发酵食品中苯乳酸、苯甲酸和山梨酸的同时分析检测。

A method for the simultaneous determination of phenyllactic acid, benzoic acid and sorbic acid by HPLC was established. Using C18 column as the separation column, methanol and ammonium acetate aqueous solution 0.020 mol/L(20∶80, V/V) as mobile phase, the separation of phenyllactic acid,benzoic acid and sorbic acid could be realized within 12 min under the condition of flow rate 1.0 ml/min, column temperature 25 ℃ and detection wavelength 220 nm. The method had a good linear relationship(correlation coefficient R2>0.998) at 0.25-50.00 mg/L, the limit of detection(LOD) was less than 50.00 ng/ml, the recoveries were between 96.93% and 118.42%, and the relative standard deviation(RSD) of precision tests results were between0.39% and 6.21%. The method was simple and accurate, which could be used for simultaneous analysis and detection of phenyllactic acid, benzoic acid and sorbic acid in fermented foods.