膨化食品中的山梨酸、苯甲酸、糖精钠的超高效液相色谱测定法  

Determination of Sorbic acid,benzoic acid,sodium saccharin in puffed food by Ultra HPLC

作　　者：胡芬[1] 赵宏[1] 图雅[1] 张鲜桃[1] 

机构地区：[1]内蒙古自治区呼和浩特市疾病预防控制中心理化检验科,010070

出　　处：《职业与健康》2013年第6期708-709,共2页Occupation and Health

基　　金：呼和浩特市科技局2009-重大专项-17(项目编号:2009150103000083)

摘　　要：目的建立一种用超高液相色谱法测定膨化食品中山梨酸、苯甲酸、糖精钠的方法。方法参考国标中高效液相色谱法,改用超高液相色谱并确定测定条件。结果采用该法得出的校准曲线的相关系数分别为山梨酸:r=0.999 6;苯甲酸:r=0.999 9;糖精钠:r=0.999 9。检出限均为0.001 mg/kg。3种物质的回收率范围为97.2%～99.1%。结论采用超高液相色谱法测定膨化食品中山梨酸、苯甲酸、糖精钠,该法具有灵敏、准确、回收率和重现性好的特点,使得测定山梨酸、苯甲酸、糖精钠的方法更加简便快速、准确可靠。[Objective]to establish a method for the determination of sorbic acid,benzoic acid,saccharin sodium in puffed food by Ultra high performance liquid chromatography（HPLC）.[Methods]Based on HPLC in GB,Ultra HPLC was applied and the measurement conditions were identified.[Results]By using the method the calibration curve of the correlation coefficients for sorbic acidr=0.999 6,benzoic acid and Saccharin sodiumr=0.999 9.The detection limit was 0.001 mg/kg.Recoveries of 3 substances ranged from 97.2%-99.1%.[Conclusion],The method of ultra HPLC is sensitive,accurate,with good recovery rate and repeatability in determination of sorbic acid,benzoic acid,saccharin sodium in puffed food and make the determination more simple,rapid,accurate and reliable.

关 键 词：超高液相色谱法 膨化食品 山梨酸 苯甲酸 糖精钠 

分 类 号：R155.5[医药卫生—营养与食品卫生学]