超声提取-高效液相色谱法测定豆制品中的苯甲酸、山梨酸和糖精钠  

Determination of preservative in bean products with by ultrasonic extraction

作　　者：陈海红[1] 王益萍[1] 沈仁富[1] 陈金斌[1] 

机构地区：[1]浙江省温岭市疾病预防控制中心,浙江温岭317500

出　　处：《中国卫生检验杂志》2010年第11期2734-2735,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:建立超声提取-高效液相色谱法快速测定豆制品中苯甲酸、山梨酸和糖精钠含量的方法,并应用于豆制品中防腐剂的检测。方法:取0.2 g豆制品,粉碎,加入适量蒸馏水,混合均匀。加入乙酸锌,亚铁氰化钾沉淀剂,30℃水浴中超声提取,高速离心后,取上清液直接进样。结果:在2.50 mg/L～20.0 mg/L范围内被测三种成分均呈线性关系,苯甲酸的回归方程为y=30147x+17097,相对标准偏差为1.8%;山梨酸的回归方程为y=60989x-14430,相对标准偏差为2.3%;糖精钠的回归方程为y=19270x+15121,相对标准偏差为1.1%。加标回收率89.4%～107.8%。结论:超声提取-高效液相色谱法快速、准确,无需复杂前处理,且基质干扰小。Objective：To establish an HPLC method with ultrasonic extraction for determination of benzoic acid,sorbic acid and saccharin sodium in bean products.The method was applied in the detection of batch of bean products.Methods： 0.2 g bean products was accurately weighed,cut,and well mixed with water.Zinc acetate and potassium ferrocyanide were used as protein precipitant.Then the sample was extracted by ultrasonic in 30℃ water bath,cetrifuged with high speed.The supernatant was directly injected with HPLC analysis.Results： Beer′s law was obeyed in the range of 2.50 mg/L～20.0 mg/L,the regression equation was y=30147x＋17097,with relative standard deviation 1.8% for benzoic acid;y=60989x-14430,with relative standard deviation 2.3% for sorbic acid and y=19270x＋15121,with relative standard deviation 1.1% for saccharin sodium.The recovery was between 89.4%～107.8%.Conclusion： It was seemed to be an exact and fast determination method without any complex pretreatment.

关 键 词：超声提取 液相色谱 豆制品 

分 类 号：O657.72[理学—分析化学]