超声提取HPLC法测定糕点中苯甲酸、山梨酸和糖精钠方法  

Simultaneous Determination of Benzoic Acid,Sorbic Acid and Saccharin Sodium in Cake Products by Supersonic Extraction and HPLC

作　　者：张立军 李世文 曹克广[2] 

机构地区：[1]青岛经济技术开发区供排水总公司,山东青岛266555 [2]承德石油高等专科学校,河北承德067000

出　　处：《承德石油高等专科学校学报》2009年第2期16-19,共4页Journal of Chengde Petroleum College

摘　　要：建立了一种高效液相色谱法同时测定糕点类食品中的苯甲酸、山梨酸和糖精钠的分析方法。样品经超声提取、沉淀蛋白、调节酸碱度、过滤等处理后,滤液直接进行液相色谱分析。应用本分析方法,苯甲酸、山梨酸和糖精钠混合标准溶液在1.0～100μg/mL范围内线性良好（r〉0.999）,加标回收率为95.80%～105.50%,测量结果的相对标准偏差为0.52%～0.60%。方法对糕点类食品中苯甲酸、山梨酸和糖精钠的检测下限均为5μg/g。An HPLC method that allows the separation and simultaneous determination of benzoic acid,sorbic acid and saccharin sodium in cake products was developed.The cake samples were proposed by ultrasonic extraction,deproteinization,pH adjustment and filtration,and then analyzed by HPLC.The concentrations of the three materials were between 1.0～100ug/mL showing linear relation and the correlation coefficients（r） were larger than 0.999.The average recovery ratio is of 95.80%～105.50% and average RSD of 0.52% ～0.60%.The detection limits of benzoic acid,sorbic acid and saccharin sodium were 5ug/g,5ug/g and 5ug/g respectively.

关 键 词：高效液相色谱法 糕点 苯甲酸 山梨酸 糖精钠 

分 类 号：O657.72[理学—分析化学]