高效液相色谱法测定焙烤食品中苯甲酸、山梨酸和糖精钠  被引量:3

Determination of Benzoic Acid Sorbic Acid and Saccharin Sodium in Baked Food by High Performance Liquid Chromatograhy

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作  者:张舸 张宏 刘杨 李德国 Zhang Ge;Zhang Hong;Liu Yang;Li Deguo(Siping Product Quality Inspection Institute,Siping,Jilin 136000;Gongzhuling Grain Bureau,Changchun,Jilin 136100)

机构地区:[1]四平市产品质量检验院,吉林四平136000 [2]公主岭市粮食局,吉林长春136100

出  处:《粮食科技与经济》2022年第4期86-89,共4页Food Science And Technology And Economy

摘  要:依据GB 5009.28—2016《食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定》,采用高效液相色谱法,对焙烤食品中的苯甲酸、山梨酸和糖精钠含量进行同时测定。焙烤食品样品被制备成粉末后,经正己烷脱脂、水浴超声提取、沉淀剂沉淀脱蛋白、离心等处理后,去除杂质的溶液经色谱柱分离紫外检测器检测后,根据保留时间定性,峰面积外标法定量。结果显示:苯甲酸、山梨酸和糖精钠3种被分析物,校准曲线最佳线性范围为0.5~100 mg/L,线性相关系数R均大于0.9998,检出限均为0.005 g/kg,样品加标回收率范围90%~110%,相对标准偏差(RSD)2%~8%。该方法具有线性关系良好、操作简单、快速准确等优点,适用于焙烤食品中苯甲酸、山梨酸和糖精钠的同时检测。According to the national food safety standard for the determination of benzoic acid,sorbic acid and saccharin sodium in food(GB 5009.28—2016),the contents of preservatives benzoic acid,sorbic acid and saccharin sodium in baked food were determined simultaneously by HPLC.After the baked food sample was prepared into powder,the sample treated with n-hexane degreasing,water bath ultrasound,precipitant protein precipitation,centrifugal clarification,etc.After removing impurities,the solution was separated by chromatographic column and detected by ultraviolet detector.Qualitatively according to retention time and quantitative by peak area external standard method.The results showed that the best linear range of calibration curve for benzoic acid,sorbic acid and saccharin sodium was 0.5~100 mg/L,the linear correlation coefficient R was greater than 0.9998,the detection limit was 0.005 g/kg,the recovery range was 90%~110%,and the relative standard deviation(RSD)was 2%~8%.The results showed that the method has the advantages of good linear relationship,simple operation,rapid and accurate.It is suitable for the simultaneous determination of benzoic acid,sorbic acid and saccharin sodium in baked food.

关 键 词:苯甲酸 山梨酸 糖精钠 高效液相色谱 焙烤食品 

分 类 号:TS207.3[轻工技术与工程—食品科学]

 

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