高效液相色谱法测定苹果醋饮料中糖精钠含量  

Determination of Saccharin Sodium in Apple Vinegar Beverage by High Performance Liquid Chromatography

作　　者：罗兰萍[1] 马飞英[1] Luo Lanping;Ma Feiying(Guangdong University of Petrochemical Technology,Maoming 525000,China)

机构地区：[1]广东石油化工学院,广东茂名525000

出　　处：《山东化工》2018年第7期70-72,共3页Shandong Chemical Industry

基　　金：广东石油化工学院自然科学研究项目(No.516040);茂名市科技计划项目(917322)

摘　　要：建立了高效液相色谱(HPLC)法测定苹果醋饮料中糖精钠的检测方法。样品通过前处理后,经C18反相色谱柱分离,根据保留时间定性、标准曲线定量测定了6种市售苹果醋饮料中糖精钠的含量。结果表明:糖精钠在10~200μg/m L浓度范围内,线性关系(R^2=0.9992)好,最低检出限为0.008 g/kg,3个不同加标浓度的平均回收率均约为96%,RSD不超过5%。该方法精密度、重复性和准确度均良好,可用于醋饮料中糖精钠含量的测定。A method of determination of saccharin sodium in apple vinegar beverage by high performance liquid chromatography(HPLC)was proposed.After pretreatment,the samples were separated in a C18 column and the content of saccharin sodium in 6 different apple vinegar beverages was determined according to the retention time and the standard curve.The results showed that the calibration curve within the range of 10~200μg/mL showed a good linearity and desirable correlation coefficient(R 2=0.9992).The limit of detection of the method was 0.008g/kg and the individual average recovery at 3 different spiked concentration levels was about 96%with the relative standard deviations(RSD)no more than 5%.The established method is sensitive and accurate and can be used to determine the content of saccharin sodium in vinegar drinks.

关 键 词：HPLC 糖精钠 醋饮料 测定 

分 类 号：O657.72[理学—分析化学]