高效液相色谱法测定丰镇月饼中苯甲酸、山梨酸和糖精钠含量  

HPLC Determination of Benzoic Acid and Sorbic Acid and Saccharin Sodium In Fengzhen Moon Cakes

作　　者：马丹 MA Dan(Inner Mongolia Fengzhen Inspection and Testing center,Ulanqab 012100,China)

机构地区：[1]内蒙古丰镇市检验检测中心,内蒙古乌兰察布012100

出　　处：《现代食品》2021年第20期204-206,共3页Modern Food

摘　　要：本文采用高效液相色谱法对月饼中的防腐剂苯甲酸、山梨酸和糖精钠含量进行测定,对方法的线性、回收率、精密度进行验证,同时对市面上的丰镇月饼进行检测。结果显示,苯甲酸、山梨酸和糖精钠浓度和峰面积有良好的线性关系,相关系数均大于0.995,样品的加标回收率为92%~100%,相对标准偏差为0~8.547%,符合国标要求,说明高效液相色谱法对月饼的苯甲酸、山梨酸和糖精钠含量进行测定,其结果可靠。对丰镇市面上的月饼进行检测,检测结果显示苯甲酸、山梨酸和糖精钠含量都没有超过国家安全标准限量。In this paper, high performance liquid chromatography was used to determine the preservatives of benzoic acid, sorbic acid and sodium saccharin in moon cakes, to verify the linearity, recovery, and precision of the method. At the same time, the Fengzhen moon cakes on the market were tested. The results showed that the concentration of benzoic acid,sorbic acid, and saccharin sodium had a good linear relationship with the peak area, the correlation coefficients were all greater than 0.995, the sample recovery was 92%~100%, and the relative standard deviation was 0~8.547%. The national standard requires that the high performance liquid chromatography method is used to determine the content of benzoic acid, sorbic acid and sodium saccharin in moon cakes, and the results are reliable. Testing of moon cakes on the market in Fengzhen showed that the contents of benzoic acid, sorbic acid and sodium saccharin did not exceed the limits of national safety standards.

关 键 词：高效液相色谱 丰镇月饼 苯甲酸 山梨酸 糖精钠 

分 类 号：TS207.3[轻工技术与工程—食品科学]