固相萃取-高效液相色谱法测定酱油中10种防腐剂  

Determination of preservatives in soysauce by solid phase extraction-high performance liquid chromatograph

作　　者：杨红梅[1] 刘艳琴[1] 王浩[1] 郭启雷[1] 

机构地区：[1]国家食品质量安全监督检验中心,北京100094

出　　处：《中国调味品》2011年第5期94-96,100,共4页China Condiment

摘　　要：文章建立了固相萃取-高效液相色谱法测定酱油中10种防腐剂的检测方法。方法采用90%甲醇提取、沉淀后,滤液经PEP-SPE固相萃取柱净化,采用Plus C18柱:5μm,250 mm×4.6 mm;流动相:乙腈为0.01 mol/L磷酸二氢钾溶液(pH=4.0)(梯度洗脱)。流速:1.0 mL/min;检测波长230 nm和254 nm;柱温30℃;进样量10μL。该方法的检出限在1.0～2.0 mg/L,线性范围1.0～100.0 mg/L,加标回收率72.8%～100.9%之间。相对标准偏差(RSD)0.42%～6.87%(n=4),该方法简单、快速、灵敏度高,并具有良好的精密度与准确度,可作为酱油中检测这10种防腐剂的有效定量方法。To develop a method for determination of 10 preservatives in soy sauce by solid phase extraction-high performance liquid chromatography（SPE-HPLC） simultaneously.Sample was extracted by 90% methanol solution,the extract was cleaned by PEP-SPE.Separation was achieved by the use of Plus C18 column（5 μm,250 mm×4.6 mm i.d）,acetonitrile-0.01 mol/L potassium dihydrogen phosphate solution（pH=4.0） as mobile phase,a flow rate of 1.0 mL/min and the detector at 230 nm and 254 nm was used.The column temperature is 30 ℃,and the injection volume is 10 μL.The limit of detection is 1.0～2.0 mg/L.The linear plots were obtained between 1.0～100.0 mg/L.Overall recoveries were between 72.8%～100.9%,and RSD（n=4） value were 0.42%～6.87%.This method is simple,rapid,sensitive and effective for simultaneously determining 10 preservatives in soy sauce.

关 键 词：固相萃取 高效液相色谱 酱油 防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]