高效液相色谱法测定食品中5种防腐剂和甜味剂  

Determination of Five Preservatives and Sweeteners in Food by High Performance Liquid Chromatography

作　　者：罗亮[1] 姚帮本[1] 吴巧[1] 

机构地区：[1]安徽省产品质量监督检验研究院,安徽合肥230051

出　　处：《安徽农业科学》2016年第10期95-97,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]建立食品中5种防腐剂和甜味剂（苯甲酸、山梨酸、脱氢乙酸、安赛蜜、糖精钠）同时检测的高效液相色谱分析方法。[方法]对现行国标方法进行优化,采用ZORBAX SB-C18柱（5μm,4.6 mm×150 mm）分离,甲醇-0.02 mol/L乙酸铵为流动相等度洗脱,230nm波长下进行检测。[结果]试验显示,在高、中、低3个添加浓度下,样品的回收率在74.3%~105.6%,相对标准偏差（n=6）1.09%~6.88%。同时该方法通过基质适用性的研究。[结论]该试验建立的方法准确、高效,能够同时分析测定多种不同种类食品中的防腐剂、甜味剂。[Objective] To establish a novel method was proposed for the simultaneous separation and determination of five food preservatives and sweeteners（ benzoic acid,sorbic acid,saccharin sodium,acesulfame,dehydroacetic acid） by high performance liquid chromatography（ HPLC）. [Method]After optimizing the national standard method of HPLC,we adopted ZORBAX SB-C18column（ 5 μm,150 mm × 4. 6mm）. Mobile phase was methanol- 0. 02 mmol / L ammonium acetate; detection wavelength was 230 nm. [Result] Under the three added concentrations（ high,middle and low）,the recovery rate of sample was between 74. 3% and 105. 6%. The relative standard deviation（ n = 6） was1. 09%- 6. 88%. At the same time,this method passed by the matrix applicability test. [Conclusion] This method is accurate,efficient and can be used to simultaneously detect the various preservatives and sweeteners in food.

关 键 词：食品 防腐剂 甜味剂 检测 

分 类 号：TS202.3[轻工技术与工程—食品科学]