液相色谱法测定醋中对羟基苯甲酸酯类防腐剂  

Determination of p-hydroxybenzoic acid esters preservative in vinegar using HPLC

作　　者：周建科[1] 王立双[1] 赵瑞峰[1] 

机构地区：[1]河北大学理化分析中心河北省分析科学技术重点实验室,河北保定071002

出　　处：《中国调味品》2008年第6期47-48,共2页China Condiment

摘　　要：样品定量稀释,过0.45μm滤膜,直接进样,用液相色谱法检测其中的对羟基苯甲酸甲、乙、丙、丁酯。在0.4-40μg/mL范围内四种物质均呈线性关系,线性相关系数分别为：0.9978,0.9996,0.9997,0.9997。方法检出限在1.0-1.25μg/g。平均回收率分别为：97.93%,88.35%,90.90%,92.95%。Vinegar sample was quantitatioly diluted, filtrated via the 0.45μm membrane and then the paraben preservatives （methyl paraben, ethyl paraben, propyl paraben, butyl paraben） in the vinegar sample was determined by liquid chromatography. The linear range were 0.4 -40 μg/mL, the correlation coefficient of four paraben preservatives were 0. 9978, 0. 9996,0. 9997, 0. 9997 respectively. The detection limits range were 1.0-1.25 μg/g. The average recovery were 97.93 %, 88. 35%, 90. 90 %, 92.95 % respectively.

关 键 词：液相色谱法 对羟基苯甲酸酯 醋 

分 类 号：TS202.3[轻工技术与工程—食品科学]