高效液相色谱法测定食品中肉桂酸钾的含量

Detection of Potassium Cinnamate in the Food by HPLC

目的:建立了高效液相色谱法测定食品中肉桂酸钾含量的方法。方法:甲醇-0.5%磷酸(50∶50,V/V)溶液为流动相,流速1 mL/min,UVD检测器检测光源285 nm。采用外标法测量食品中肉桂酸钾的添加量。结果:肉桂酸钾浓度在0~1.0 mg/mL,外标曲线拟合度为0.9994,拟合度高且具有较宽的线性范围,检测过程中主峰与杂质峰能较好地分离,设备的重复性,样品处理方法的稳定性和处理过程中肉桂酸钾的回收率,样品配制后的稳定性均满足分析要求,测得香辣萝卜干中肉桂酸钾的添加量为0.3290 mg/g。结论:该方法能较高效、稳定、无毒的检测出食品中肉桂酸钾的含量。

Objective:To establish a method for the determination of potassium cinnamate in food by high performance liquid chromatography.Method:Methanol-0.5%phosphoric acid(50∶50,V/V)solution was used asthe mobile phase,the flow rate was 1 mL/min,and the UVD detector detected the light source at 285 nm.The external standard method was used to measure the addition of potassium cinnamate in food.Result:The concentration of potassium cinnamate was 0~1.0 mg/mL,and the fitting degree of the external standard curve was 0.9994.The fitting degree was high and had a wide linear range.During the detection process,the main peak and impurity peak could be well separated.The repeatability,the stability of the sample treatment method,the recovery rate of potassium cinnamate during the treatment process,and the stability of the sample after preparation all meet the analysis requirements.The added amount of potassium cinnamate in spicy dried radish was measured to be0.3290 mg/g.Conclusion:This method can detect the content of potassium cinnamate in food with high efficiency,stability and non-toxicity.