HPLC法测定乳制品中苯甲酸、山梨酸、糖精钠方法研究

Study on Detection of Benoic Acid, Sorbicacid, Saccharin Sodium in Dairy Produncts with HPLC

目的 建立乳制品中食品添加剂苯甲酸、山梨酸、糖精钠的高效液相色谱测定法。方法 应用沉淀剂去除乳制品中蛋白质和脂肪后用高效液相色谱法测定乳制品中的苯甲酸、山梨酸、糖精钠。结果 苯甲酸、山梨酸、糖精钠在 0～ 30mg/L范围内呈良好线性关系 (r =0 .9999) ;检出限为苯甲酸 0 .2mg/L、山梨酸 0 .2 7mg/L、糖精钠 0 .17mg/L ;方法的回收率为苯甲酸 91.1%～ 10 1.2 %、山梨酸 93.2 %～ 97.8%、糖精钠 92 .6 %～ 10 1.3% ;相对标准偏差苯甲酸 2 .7%、山梨酸 4 .4 %、糖精钠 2 .9%。结论 本方法简单、快速、准确易操作 ,适用于乳制品中苯甲酸、山梨酸、糖精钠的测定 ,结果满意。

Objective To establish a method for detecting benoic acid, sorbicacid, saccharin sodium of food additive in dairy products. Methods We used sedimentary reagent to remove protein and fat in dairy products. Then, we detect benoic acid, sorbicacid and saccharin sodium in dairy products with HPLC. Results The calibration curves for benoic acid, sorbicacid, saccharin sodium had good linear relations between 0 and 30mg./L. The coefficient of liner correlation was 0.9999. The detecton limits of benoic acid, sorbicacid and saccharin sodium were 0.20mg/L, 0.27mg/L and 0.17mg/L respectively. The recovery of benoic acid, sorbicacid, saccharin sodium was 91.1%-101.2%, 93.2%-97.8%, 92.6%-101.3%. Conclusions The results showed that the method was simple, rapid, accurate and easy to operate. It has been applied for actual samples with satisfactory results.