UPLC法测定辣条中苯甲酸、山梨酸、糖精钠的含量  

Determination of Benzoic Acid,Sorbic Acid and Saccharin Sodium in Spicy Sticks by UPLC

作　　者：吴迪[1] 李姝睿[1] 孔凡丽 李刚[1] WU Di;LI Shurui;KONG Fanli;LI Gang(Institute of Agricultural Quality Standards and Testing Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,China)

机构地区：[1]吉林省农业科学院农业质量标准与检测技术研究所,吉林长春130033

出　　处：《现代食品》2022年第24期214-216,共3页Modern Food

摘　　要：建立UPLC法快速测定辣条中苯甲酸、山梨酸、糖精钠含量的分析方法。样品用80%的乙腈提取,正己烷脱脂萃取,经Oasis PRiME HLB小柱萃取净化,采用C_(18)色谱柱,以10 mmol·L^(-1)乙酸铵+乙腈溶液为流动相进行洗脱,外标法定量。结果表明,各组分在1~200μg·mL^(-1)线性良好,r>0.999,检出限均为3 mg·kg^(-1),定量限均为10 mg·kg^(-1);添加10 mg·kg^(-1)、20 mg·kg^(-1)、100 mg·kg^(-1)3个浓度水平的平均回收率为91.1%~97.3%,RSD为1.67%~4.32%。建立的方法简单快速,准确可靠,适用于辣条中苯甲酸、山梨酸、糖精钠含量的测定。A method was established for the determination of benzoic acid,sorbic acid and saccharin sodium in hot strips by UPLC.The sample was extracted with 80%acetonitrile,extracted with n-hexane,purified by Oasis PRiME HLB column,eluted with 10 mmol·L^(-1)ammonium acetate+acetonitrile solution on C_(18)column,and quantified by external standard method.The results show that each component has a good linearity within the range of 1~200μgmL-1,r^(2)>0.999,the detection limit is 3 mg·kg^(-1),and the quantification limit is 10 mg·kg^(-1);The average recoveries were 91.1%~97.3%and RSD was 1.67%~4.32%at 10 mg·kg^(-1),20 mgk·g-1and 100 mg·kg^(-1)concentration levels.The method is simple,rapid,accurate and reliable,which is suitable for the determination of benzoic acid,sorbic acid and saccharin sodium in hot strips.

关 键 词：辣条 苯甲酸 山梨酸 糖精钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]