程序变波长-高效液相色谱法同时测定果蔬中9种防腐剂  

Simultaneous determination of nine preservatives in fruits and vegetables by high performance liquid chromatography with programmed wavelength UV detection

作　　者：向露[1] 周启明[2,3] 王雅[1] 夏爽[1] 郗存显[2,3] 唐柏彬[2,3] 王俊苏[2,3] 王国民[2,3] 张雷[2,3] 母昭德[1] 

机构地区：[1]重庆医科大学药学院,重庆400016 [2]重庆出入境检验检疫局,重庆400020 [3]重庆市进出口食品安全工程技术研究中心,重庆400020

出　　处：《食品工业科技》2013年第20期70-74,共5页Science and Technology of Food Industry

基　　金：国家质检总局行业标准制定项目(20098519)

摘　　要：建立了柑橘、黄瓜、白菜、西红柿四种果蔬中9种防腐剂（对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯、对羟基苯甲酸畀丙酯、对羟基苯甲酸异丁酯、乙萘酚、乙氧基喹、4-苯基苯酚）的程序变波长-高效液相色谱同时测定方法。样品采用乙醚提取，液-液萃取净化，以甲醇-水为流动相进行梯度洗脱，经AgilentEclipseXDB—C18色谱柱（150mm×4．6mm，3．5μm）分离，程序化变波长检测，外标法定量。结果表明，9种防腐剂在0．5～100．0mg／L范围内线性关系良好（r≥0．9991）；在50、200、500μg／kg三个添加水平下平均回收率为70．7％～119．5％，相对标准偏差（RSD）为0．9％。9．9％。该方法简便快速、准确可靠，适用于果蔬中多种防腐剂残留的同时测定。A method of simultaneous determination of nine preservatives,namely,paraben preservatives （methyl paraben, ethyl paraben, propyl paraben, butyl paraben,isopropyl paraben,isobutyl paraben,2 -naphthalenol, ethoxyquin and p-phenylphenol） in orange, cucumber, cabbage and tomato by high performance liquid chromatography with programmed wavelength UV detection was developed. The samples were extracted with diethyl ether,then cleaned up with liquid-liquid extraction,separated with a Agilent Eclipse XDB-C18 column （150mm×4.6mm,3.5μm） using methol-water as mobile phase with a gradient elution program,determined with variable wavelength detector,and quantified with external standard curve. The nine preservatives had good linear relationships in the range of 0.5-100.0mg/L,the correlation coefficients were higher than 0.9991. Average recoveries of the nine preservatives at spiking levels of 50,200,500μg/kg were 70.7%-119.5% and relative standard deviations were 0.9%-9.9%. The method developed is simple,rapid and accurate,and can be used for the determination of trace residues of nine preservatives in fruits and vegetables.

关 键 词：高效液相色谱法 程序变波长 防腐剂 果蔬 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]