食品中苯甲酸和山梨酸检测样品前处理方法研究进展  

The progress of the research on the pretreatment in benzoic acid and sorbic acid detection in food

作　　者：张泽生[1] 吴天宸 郭擎[1] 张梦娜[1] 卢亚莉[1] 张颖[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2015年第5期162-167,共6页China Food Additives

基　　金：国家自然科学基金资助项目(31201354;31101275)

摘　　要：近年来,国内的食品安全问题越来越受到重视,有关食品中苯甲酸和山梨酸等防腐剂检测的报道层出不穷。苯甲酸和山梨酸的检测方法一般为气相色谱法和液相色谱法,而样品前处理方法则普遍较复杂,且直接影响着处理过程中防腐剂的提取率,在很大程度上影响着检测结果,同时也决定了整个检测过程的复杂程度、时间及成本。传统前处理方法一般包括稀释进样、超声提取,虽然操作简单,但适用范围狭窄,不能起到彻底除杂的效果;而固相微萃取、液相微萃取、分散萃取等方法则属于较新颖的方法,能够在净化样品的基础上,提取出目标防腐剂,为样品前处理的方法提供了新思路。并对2014年之前检测食品中苯甲酸和山梨酸的文献中提到的样品前处理方法进行了汇总和分析。Since food safety are getting more and more attentions these years, there are plenty of research carried out on the analysis of benzoic acid and sorbic acid in food and the determination method is generally limited to HPLC and GC. However, the pretreatment of the food samples need to be improved. The traditional ways, including diluting the sample, ultrasonic extraction can only be applied to some specific samples. The novel methods such as SPME, LPME, dSPE, DLLME, which can remove the impurity and extract the preservatives provide the new strategies on sample treatment. Therefore, the pretreatment methods in the detection of benzoic acid and sorbic acid in food before 2014 are summarized in the paper,

关 键 词：食品 苯甲酸 山梨酸 检测 前处理方法 

分 类 号：TS202.1[轻工技术与工程—食品科学]