HPLC法快速测定两种液体食品中的山梨酸  

Rapid Determination of Sorbic Acid in Two Kinds of Liquid Foods by HPLC

作　　者：赵欧[1] ZHAO Ou(Guizhou Normal University,Guizhou Guiyang 550001,China)

机构地区：[1]贵州师范大学化学与材料科学学院,贵州贵阳550001

出　　处：《广州化工》2020年第14期106-107,110,共3页GuangZhou Chemical Industry

摘　　要：为建立酱油、果汁中山梨酸含量的快速测定方法,采用高效液相色谱法,色谱柱为LVNA-5U-C 18(2)-100A(150 mm×4.6 mm,5μm),流动相为甲醇∶乙酸铵(5∶95);流速1.5 mL/min;检测波长:230℃;柱温:25℃。结果表明山梨酸在3.445~27.560μg有良好的线性关系(r=0.9990)。经该方法测定的酱油中山梨酸含量为0.2894 g/kg,瑞丽江芒果果汁中山梨酸含量为0.07077 g/kg,两种样品中的山梨酸含量均符合国家标准,该方法操作简单、稳定、准确、快速可行。To establish a method for content determination of sorbic acid in fruit juice and soy sauce,the HPLC method was performed on LVNA-5U-C 18(2)-100A(150 mm×4.6 mm,5μm)column with methanol-ammonium acetate(5∶95)as mobile phase.Detection wavelength was 230 nm,and the flow rate was 1.5 mL/min.The linear range of sorbic acid was 3.445~27.560μg(r=0.9990).Soy sauce contained 0.2894 g/kg sorbic acid.Fruit Juice contained 0.07077 g/kg sorbic acid.The method is simple,stable,accurate,rapid and feasible.

关 键 词：高效液相色谱法 酱油 果汁 山梨酸 

分 类 号：O657.7[理学—分析化学]