乳饮料中5种甜味剂和2种防腐剂的高效液相色谱快速测定法  

Rapid Determination of Five Sweeteners and Two Preservatives in Milk Beverage by HPLC

作　　者：鲁琳[1] 高燕红[1] 许秀敏[1] 

机构地区：[1]广东省疾病预防控制中心理化所,广东广州510300

出　　处：《环境与健康杂志》2009年第8期716-718,共3页Journal of Environment and Health

基　　金：广东省医学科学技术研究基金资助项目(A2007070)

摘　　要：目的建立一种适应快速检测乳饮料中乙酰磺胺酸钾、糖精钠、甜蜜素、阿斯巴甜、阿力甜和苯甲酸、山梨酸的高效液相色谱方法。方法样品经过稀释、沉淀蛋白、高速离心等前处理,用NUCLEODURC18反相色谱柱分离,磷酸盐缓冲液(调pH=5.0)与乙腈为流动相,进行梯度洗脱,紫外检测波长为205nm。结果一次进样分析时长为15min,5种甜味剂和2种防腐剂均能很好分离,线性范围为5.00～100.0mg/L,相关系数≥0.9993,RSD为1.5%～4.2%(n=6),平均加标回收率为85.2%～108%。结论该方法简单快速,重现性和选择性好,是检测乳饮料中甜味剂和防腐剂的有效方法。Objective To establish a rapid test method for the determination of five sweeteners and two preservatives in the milk beverage by HPLC. Methods Trough a set of pretreatment such as dilution, protein precipitation, high-speed centrifugation, the samples were tested. With NUCLEODUR C18 RP-column separation, phosphate buffer （pH=5.0） and acetonitrile were used as the mobile phase, gradient elution analysis was conducted, the detective wavelength was 205nm. Results The separation of one sample was achieved within 15 min, five sweeteners and two preservatives could be well separated, the linear range was 5.00-100.0 mg/L, r≥0.9993, RSD was 1.5%- 4.2%（n=6）, the average recovery rate was 85.2%-108%. Conclusion This method is simple and quick with better reproducibility and selectivity, it is an effective way to determine sweeteners and preservatives in milk beverage.

关 键 词：色谱法 液相 甜味剂 防腐剂 

分 类 号：O657.7[理学—分析化学]