HPLC法测定酸奶中苯甲酸和山梨酸  

The Determination of Benzoic Acid and Sorbic Acid in Yogurt by High Performance Liquid Chromatography

作　　者：冯金荣[1] 彭剑峰[1] 刘芳[1] 

机构地区：[1]萍乡高等专科学校,江西萍乡337000

出　　处：《萍乡高等专科学校学报》2012年第3期45-47,共3页Journal of Pingxiang College

基　　金：萍乡高等专科学校校级课题"高效液相色谱法测定乳制品中的防腐剂"(编号:10PXKY-03)阶段性成果之一

摘　　要：用HPLC法对酸奶中的苯甲酸和山梨酸进行测定;醋酸铅、草酸钾一磷酸氢二钾溶液处理样品,C18柱(150mm×2.1mmi.d5μm)分离,流动相:乙腈:磷酸盐缓冲液(pH6.7)=1:9,紫外检测器于227nm检测。该方法能对酸奶中苯甲酸和山梨酸很好分离,RSD分别为1.69%和2.2%,平均回收率分别是95.8%和99.6%,结果满意。High performance liquid chromatography is established to determine benzoic acid and sorbic acid in yogurt. The lead acetate, potassium oxalate monohydrate and potassium phosphate dibasic solutions are used as deposit. The separation of two compounds is based on C18 column （150mm X 2.1ram i. d 5gin）and 10 % acetonitrile and 90% phosphoricacid salt buffer solution（pH 6. 7）as the mobile phase. The reaction is recorded by utraviolet detector. The ration of precision is 1. 69%and 2.2%, the average ration of recovery is 95.8% and 99.6%. The results are satisfactory.

关 键 词：HPLC 防腐剂 苯甲酸 山梨酸 酸奶 

分 类 号：O657.27[理学—分析化学]