超高效液相色谱法测定焙烤食品中9种甜味剂及防腐剂  

Determination of 9 kinds of sweeteners and preservatives in bakery products by ultra performance liquid chromatography

作　　者：路杨[1] 王丽英[1] 刘印平[1] 任贝贝[1] 刘梦颖 云鹏[1] LU Yang;WANG Li-Ying;LIU Yin-Ping;REN Bei-Bei;LIU Meng-Ying;YUN Peng(Hebei Provincial Center for Disease Control and Prevention,Shijiazhuang 050021,China)

机构地区：[1]河北省疾病预防控制中心,石家庄050021

出　　处：《食品安全质量检测学报》2021年第5期1725-1730,共6页Journal of Food Safety and Quality

摘　　要：目的建立超高效液相色谱法(ultra performance liquid chromatography, UPLC)检测焙烤食品如面包、蛋糕及饼干中9种甜味剂及防腐剂的分析方法。方法样品经水提取,乙酸锌、亚铁氰化钾沉淀蛋白,正己烷除脂后,经UPLC二极管阵列检测器检测。结果 9种添加剂在范围内线性关系良好,相关系数均大于0.9999;方法回收率为74.3%~125.4%,相对标准偏差(relative standard deviation, RSD)为1.92%~9.09%;安赛蜜、苯甲酸、山梨酸、脱氢乙酸、糖精钠、水杨酸检出限为1.5 mg/kg;阿斯巴甜、阿力甜、纽甜检出限为3.0 mg/kg。结论该方法操作简单快速、重现性好,可用于面包、蛋糕及饼干中9种甜味剂及防腐剂的检测。Objective To establish an analytical method for the detection of 9 kinds of sweeteners and preservatives in baked products such as bread,cakes and biscuits by ultra performance liquid chromatography(UPLC).Methods The samples were extracted with water.The protein in the samples was precipitated by zinc acetate and potassium ferrocyanide,the hexane was defatted,and the samples were detected by UPLC diode array detector.Results The linear relationships of the 9 kinds additives were good,and the correlation coefficients were greater than 0.9999.The recoveries were 74.3%‒125.4%,and the relative standard deviations(RSDs)were 1.92%‒9.09%.The limits of detection of acesil,benzoic acid,sorbic acid,dehydroacetic acid,saccharin sodium,salicylic acid were 1.5 mg/kg;and the limits of detection of aspartame,alicante and neutropene were 3.0 mg/kg.Conclusion This method is simple,rapid and reproducible,which can be used to detect 9 kinds of sweeteners and preservatives in bread,cake and biscuit.

关 键 词：甜味剂 防腐剂 焙烤食品 超高效液相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]