国标法测定苯甲酸、山梨酸、糖精钠的分析探讨  

The Analysis and Discussion of Determination of Benzoic Acid,Sorbic Acid and Saccharin Sodium by Methods of GB

作　　者：张丽平[1] 蒋旎[1] 

机构地区：[1]成都纺织高等专科学校染化系,成都611731

出　　处：《中国调味品》2014年第5期108-110,共3页China Condiment

摘　　要：在参照GB/T 23495-2009指导学生进行豆浆中苯甲酸、山梨酸、糖精钠含量测定时,发现针对蛋白质含量较多的样品,方法存在一定的问题,通过更换不同的色谱柱和高效液相色谱仪及进行精密度实验等来重复验证,并分析原因,对方法进行了改进;建议在纯对照溶液中加入与样品溶液中相当比例的亚铁氰化钾、乙酸锌溶液,从而保证目标物质色谱峰保留时间不会漂移,确保结果的准确性,并且也提示标准GB/T 23495-2009应作出相应的修订。The questions existed in GB/T 23495-2009 for high protein-content samples during the process of determining benzoic acid,sorbic acid and saccharin sodium in soy bean milk are found.An improved experiment is engaged for test method by changing chromatographic column and HPLC.It is proposed to add a similar percentage of ferrocyanic cyano-potassium and acetic acid zinc in the reference solution up to the samples,so as to ensure the retention time not to shift.It is prompted that the standard GB/T 23495-2009 should be made corresponding revision to ensure the accuracy of the experimental results.

关 键 词：GB T 23495-2009 苯甲酸 山梨酸 糖精钠 保留时间漂移 

分 类 号：TS207.3[轻工技术与工程—食品科学]