离子色谱法测定酱腌菜中的3种防腐剂  

Determination of three kinds of preservative in pickles by ion chromatography

作　　者：蒋越华[1] 时鹏涛[1] 秦玉燕[1] 吴静娜[1] 甘志勇[1] 吴凤 吕丽兰[1] JIANG Yuehua;SHI Pengtao;QIN Yuyan;WU Jingna;GAN Zhiyong;WU Feng;LYU Lilan(Guangxi Subtropical Crops Research Institute,Quality Supervision and Testing Center of Subtropical Fruits and Vegetables,Ministry of Agriculture,Laboratory of Quality Risk Assessment for Agricultural Products(Nanning),Ministry of Agriculture,Nanning 530001)

机构地区：[1]广西壮族自治区亚热带作物研究所,农业部亚热带果品蔬菜质量监督检验测试中心,农业部农产品质量安全风险评估实验室(南宁),南宁530001

出　　处：《食品科技》2019年第12期349-353,共5页Food Science and Technology

基　　金：广西壮族自治区公益性科研院所基本科研业务费专项资金项目(桂热研201809).

摘　　要：建立酱腌菜中苯甲酸、山梨酸和亚硫酸盐的离子色谱分析方法。样品在中性条件下超声提取,采用AS17-C阴离子交换色谱柱分离,以KOH淋洗液洗脱,用电导检测器测定。在优化的色谱条件下,苯甲酸、山梨酸和亚硫酸根标准溶液浓度在2.00~20.00 mg/L范围内具有良好的线性关系,相关系数在0.999以上,5 mg/L的混合标准溶液连续6次进样,相对标准偏差(RSD)在0.91%~1.31%,样品加标回收率为80.4%~115.6%。该方法样品前处理简单、灵敏度高,可用于酱腌菜中苯甲酸、山梨酸和亚硫酸盐的同时测定。A method was developed for the determination of preservative in pickles including benzoic acid,sorbic acid and sulfite by ion chromatography.Samples of pickles were extracted with ultrasonic under neutral conditions.And the the solution was separated by AS17-C separation column,and determined by electrical conductivity detector after being eluted with aqueous potassium hydroxide.The results showed that benzoic acid,sorbic acid and sulfite standard curve correlation were good in the range from 2.00 to 20.00 mg/L under optimized chromatographic conditions.The correlation coefficient of calibration curves were above 0.999.And the RSDs for six consecutive determination of 5 mg/L mixed standard solution were 0.91%~1.31%.The average recovery percentages of sample detected were between 80.4%and 115.6%.This method had the advantages including simple operation and higher sensitivity,which has been applied to simultaneous determination of benzoic acid,sorbic acid and sulfite in pickles with satisfactory results.

关 键 词：酱腌菜 防腐剂 离子色谱 

分 类 号：O657.7[理学—分析化学] TS255.53[理学—化学]