加速溶剂提取-高效液相色谱法测定蜜饯中6种食品添加剂的含量  

Determination of 6 food additives in preserved fruits by liquid chromatography with accelerated solvent extraction

作　　者：岑迪[1] 韩小江[1] 徐毅[1] 

机构地区：[1]浙江省慈溪市疾病预防控制中心,浙江慈溪315300

出　　处：《中国卫生检验杂志》2012年第6期1293-1295,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的:建立了加速溶剂萃取技术提取-高效液相色谱分析蜜饯中苯甲酸、山梨酸、胭脂红、苋菜红、安赛蜜、糖精钠的方法。方法:优化了压力、温度、静态时间、循环次数等参数。加速溶剂萃取提取蜜饯中添加剂的条件是:萃取温度80℃,压力10.3 MPa,静态提取6 min。结果:6种添加剂在0.02 mg/L～50 mg/L范围均具有良好的线性,相关系数均大于0.999,检出限分别为4.7μg/L～7.8μg/L,回收率分别为89%～99%,RSD均小于5.0%。结论:实验结果表明,该方法灵敏度高,重现性好,准确度高,可满足食品中添加剂分析。Objective：A method for determination of 6 food additives in preserved fruits was established by liquid chromatography with accelerated solvent extraction for sample pretreatment.Methods：The main factors which affect the extraction of additives in preserved fruits,such as the temperature,pressure,static time and cycle times were discussed.Results：The results showed that the optimum parameters for food additives extraction from preserved fruits were：temperature of 80℃,pressure of 10.3 MPa,static time of 6min.The linear range of the method was 0 μg/ml～50 μg/ml for food additives,the correlation coefficients were more than 0.999,the limits of detection were between 4.7 μg/L and 7.8 μg/L.The recoveries were between 89%～99% for six food additives,The RSDs were less than 5.0%.Conclusion：The experimental results showed that this method had high sensitivity,good reproducibility,better determination capacity and shorter analysis time.The method can be used for the multi-residue analysis of food additives in preserved fruits.

关 键 词：加速溶剂萃取 蜜饯 HPLC 

分 类 号：O657.72[理学—分析化学]