焙烤食品中糖精钠、富马酸二甲酯、苯甲酸和山梨酸的高效液相色谱法测定

Determination of Saccharine Sodium, Dimethyl Fumarate, Benzoic Acid and Sorbic Acid in Baked Food by High Performance Liquid Chromatography

研究了采用高效液相色谱同时测定焙烤食品中糖精钠、富马酸二甲酯、苯甲酸和山梨酸的检测方法 ;样品经氨化甲醇溶液提取后 ,用盐酸中和 ,水定容过滤后即可直接测定 ;检测波长220nm ,流动相采用甲醇与含0.03mol/L乙酸钠 -0.03mol/L冰醋酸 -0.008mol/L溴化四丁铵的水溶液混合液 (体积比35∶65) ;4种组分的回收率在85 %～109 %之间 ,相对标准偏差小于6.2 % (n=6) ;该法简单、快速、准确 ,可用于饼干、月饼等焙烤食品中糖精钠、富马酸二甲酯、苯甲酸和山梨酸的日常检测。

An HPLC procedure was developed for the simultaneous determination of saccharine sodium, dimethyl fumarate, benzoic acid, and sorbic acid in baked food. The four additives in samples were extracted with ammoniated methanol. After the solution was neutralized with hydrochloric acid and filtered, it can be directly tested by HPLC with diode array detector at 220 nm. The mobile phase comprised 35%(φ) methanol and 65%(φ) water solution containing 0.03 mol/L acetic acid, 0.03 mol/L sodium acetate, and 0.008 mol/L tetrabutyl ammonium bromide. The recoveries of the four additives were in the range from 85% to 109% with relative standard deviation being less than 6.2%(n=6). The method is simple, efficient and accurate, and suitable for routine analysis of saccharine sodium, dimethyl fumarate, benzoic acid, and sorbic acid in baked food such as biscuits and moon cakes.