白酒中甜味剂的检测及其来源的探讨  

Determination of sweeteners in Chinese liquor and discussion of its source

作　　者：孙棣 冯永渝 梁桂娟 

机构地区：[1]贵州省产品质量检验检测院,贵州贵阳550004

出　　处：《中国酿造》2015年第7期142-146,共5页China Brewing

基　　金：国家质检总局科技项目(2011QK356)

摘　　要：建立了白酒中4种甜味剂（安赛蜜、甜蜜素、糖精钠、三氯蔗糖）的高效液相色谱-串联质谱的检测方法。采用Agilent EC—C18色谱柱，以甲醇-乙酸铵溶液为流动相，柱温35℃，流速0．8mL／min梯度洗脱进行检测。结果表明，4种甜味剂在5～100ng／mL范围内呈良好线性关系（相关系数R^2≥0．9986），检出限为0．001-0．02mg／kg，回收率在82．70％-117．62％之间，相对标准偏差（RSD）为1．09％～4．64％。该检测方法快速灵敏，大大缩短了检测周期和检测成本，并通过大量样品的检测对白酒中甜味剂的来源进行了探讨。A quantification method of four sweeteners （acesulfame, cyclamate, saccharin sodium, sucralose） in Chinese liquor was established by HPLC-MS/MS. Using Agilent EC-C18 as column, methanol-ammonium acetate as mobile phase, the gradient detection was conducted at column temperature 35 ℃ and flow rate 0.8 ml/min. The results showed that the four sweeteners in 5-100 ng/ml showed a good linear relationship （correlation coefficient R^2≥ 0.998 6）, and the detection limit was 0.001-0.02 mg/kg, the recovery rate was between 82.70%-117.62%, the relative standard deviation was 1.09%-4.64%. The method was rapid and sensitive, it greatly reduced the testing period and testing costs. The source of sweeteners was discussed by detecting a large number of samples.

关 键 词：白酒 甜味剂 高效液相色谱-串联质谱 检测 

分 类 号：O657.6[理学—分析化学]