流动相梯度洗脱对HPLC法测定五种食品添加剂出峰顺序的影响  

Impact of Gradient Elution Conditions on Eluotropic Sequence of Five Kinds of Food Additives Treated with HPLC

作　　者：闫仲丽[1] 杨志岩[1] 张晓清[1] 降升平[1] 赵娟[1] 

机构地区：[1]天津科技大学现代分析技术研究中心,天津300457

出　　处：《天津科技大学学报》2012年第5期18-21,共4页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金资助项目(31101357;30900339;30800255);中国博士后科学基金(20110490786;2011M500528)

摘　　要：在以甲醇和乙酸铵溶液为流动相、柱温25,℃等色谱条件不变的前提下,重点考察了苯甲酸、山梨酸、糖精钠、柠檬黄、日落黄这5种食品添加剂保留时间随流动相中甲醇初始体积分数的改变而变化的趋势.结果表明,流动相中甲醇体积分数的提高会同时缩短5种添加剂的保留时间,并且对前4种添加剂苯甲酸钠、山梨酸、糖精钠、柠檬黄的保留时间的缩短程度依次增大,致使其出峰顺序发生变化.本研究所得规律对多组分同时测定时最佳分离条件的优化及定性具有一定的参考和借鉴价值.When the HPLC parameters of mobile phase with methanol and ammonium acetate were fixed, and the column temperature was 25 ℃, the changes of retention time in the benzoic acid, sorbic acid, saccharin sodium, tartrazine and sunset yellow with starting concentration of methanol in the mobile phase were studied. The results showed that the retaining time of all the five kinds of additives could be shortened by increasing the starting concentration of methanol in the mobile phase, and the changes of retaining time in the first four additives benzoic acid, sorbic acid, saccharin sodium and tartrazine in- creased in turn.

关 键 词：高效液相色谱法 梯度洗脱 出峰顺序 苯甲酸 山梨酸 糖精钠 柠檬黄 日落黄 

分 类 号：TS207.7[轻工技术与工程—食品科学]