肉制品中苯甲酸、山梨酸的测定  

Determination of benzoic acid and sorbic acid in meat products

作　　者：任兴权 任璐[2] 

机构地区：[1]酒泉市食品检验检测中心,酒泉735000 [2]西北农林科技大学,杨凌712100

出　　处：《中国食品添加剂》2017年第12期192-196,共5页China Food Additives

摘　　要：采用沉淀剂沉淀、微波超声、离心分离相结合的方法,提取肉制品中苯甲酸、山梨酸,用高效液相色谱法测定,再用保留时间定性,外标法定量。该方法能有效地排除肉制品中蛋白质、脂肪等大分子物质对检测的影响,最低检测限为0.5mg/kg,回收率为97.6%~103.9%之间,苯甲酸、山梨酸RSD分别为0.17%、0.29%,因此能广泛的应用到肉制品的检验中。In this experiment, the combination method of precipitation by precipitant, microwave- ultrasonic, and centrifugal separation was used to extract benzoic acid and by high performance liquid chromatography （HPLC） with sorbic acid in meat products. The samples were determined qualitatively analyzed by the retention time and quantified by external standard, respectively. This method can effectively eliminate detection interference from macromolecules such as protein, fat. The detection limit was 0.5mg/kg and the recovery rate was between 95% and 110%. Benzoic acid and sorbic acid RSD were 0.17% and 0.29%, respectively. Therefore, it can be widely applied to the meat inspection.

关 键 词：苯甲酸 山梨酸 沉淀剂 微波超声 离心分离 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] TS251.5[轻工技术与工程—食品科学与工程]