高效液相色谱法测定食醋中苯甲酸和山梨酸  

Determination of benzoic acid and sorbic acid in vinegar by high performance liquid chromatography

作　　者：张卫佳[1] 蒋其斌[1] 夏天兰[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《中国测试技术》2008年第2期92-94,共3页CHINA MEASUREMENT & TESTING TECHNOLOGY

摘　　要：研究了一种用蒸馏法提取、高效液相色谱法测定食醋中苯甲酸和山梨酸的方法。用蒸馏法提取食醋中的苯甲酸和山梨酸。收集蒸馏液直接进行液相色谱分析。苯甲酸和山梨酸标准溶液在0.25mg/L～100mg/L内线性良好,其线性相关系数分别为0.9999和0.9998,加标回收率为95.0%～105.2%,测量结果的相对标准偏差为2.46%～3.45%。该方法用于测定食醋样品中的苯甲酸、山梨酸,检测下限均为0.5mg/L。Benzoic acid and sorbic acid in vinegar were extracted by distillation and determined by high perform liquid chromatography （HPLC）. The calibration curves presented good linear relationship in the range of 0.25mg/L-100mg/L and the correlation coefficients were 0.9999 and 0.9998 for benzoic acid and sorbic acid respectively. Recoveries of benzoic acid and sorbic acid added were 95.0%-105.2%. The opposite deviation of testing results is 2.46%-3.45%. Detection limit of the method for benzoic acid and sorbic acid was 0.5 mg/L.

关 键 词：高效液相色谱法 食醋 苯甲酸 山梨酸 蒸馏 

分 类 号：TH833[机械工程—仪器科学与技术] TS264.22[机械工程—精密仪器及机械]