HPLC法检测南酸枣糕中的合成色素、防腐剂、甜味剂、山梨酸、食品胶  

作　　者：蔡定建[1] 谢志鹏[1] 郭晟[1] 

机构地区：[1]江西理工大学化学系,江西赣州341000

出　　处：《中国调味品》2008年第1期79-83,共5页China Condiment

摘　　要：使用高压液相色谱法(HPLC)实现3种组分的同时测定,使用推荐的色谱条件时,色谱分离所用的时间太长,不利于快速分析。在其基础上,我们对HPLC分离条件进行优化。目前我们使用HPLC法检测南酸枣糕中的合成色素、防腐剂、甜味剂、山梨酸、食品胶等成分进行了研究测定。认识并掌握HPLC仪器的使用和检测方法及单点校正法分析数据,迅速提高了实验效率。最后利用结果数据跟鲜果中营养成分,化学成分的分析对比,找出其中上述成分的流失因素及添加剂含量。为进一步开发利用我市丰富的南酸枣资源及目前南酸枣糕的生产工艺改进提供了技术参考。Recently we are researching on the component of Spondias axillaris cake＇s artificial color, antiseptic, sweetening agent, sorbic acid, food colloid by HPLC. The conventional efficient has been rising quickly, by the testing methods and signal method of correction to analyze data with HPLC instrument which we recognized and seized hold of the use. Finally, we make use of the results of the data and contrast it to the nutrient component of raw fruit and chemical composition analyzing, then find out the draining factor and the addiive content above sectors. Given the technique reference to the further development and take advantage of our city＇s abundant Spondias axillaris resource and improvement the present production process.

关 键 词：南酸枣 HPLC 食品添加剂 芦丁黄酮 

分 类 号：TS201.2[轻工技术与工程—食品科学]