高效液相色谱法同时测定非发酵豆制品中苯甲酸、山梨酸、安赛蜜和糖精钠  

Simultaneous Determination of Benzoic Acid,Sorbate,Acesulfame and Saccharin Sodium in Non-Fermented Soybean Products by High Performance Liquid Chromatography

作　　者：缪少霞 MIAO Shaoxia(Jiande City Food and Drug Inspection and Testing Center,Jiande 311600,China)

机构地区：[1]建德市食品药品检验检测中心,浙江建德311600

出　　处：《现代食品》2023年第17期180-183,共4页Modern Food

摘　　要：为了探查市售非发酵豆制品中添加剂的含量,采用高效液相色谱法同时测定非发酵豆制品中的安赛蜜、苯甲酸、山梨酸和糖精钠。结果表明,4种组分分离完全,并呈现良好的线性关系,样品的加标回收率为96.7%~108.2%,相对标准偏差为0.22%~3.00%。10批次非发酵豆制品中,有4批检出安赛蜜,1批检出苯甲酸,均为非法添加。To investigate the content of additives in commercially available non-fermented soybean products,acesulfame,benzoic acid,sorbate and saccharin sodium in non-fermented soybean products were determined simultaneously by high performance liquid chromatography.The results showed that the four components were completely separated and showed good linearity,and the spiked recoveries of the samples were 96.7%~108.2%with the relative standard deviations of 0.22%~3.00%.4 batches of 10 batches of non-fermented soybean products were detected to contain acesulfame and 1 batch was detected to contain benzoic acid,all of which were illegal additives.

关 键 词：高效液相色谱法 非发酵豆制品 安赛蜜 苯甲酸 山梨酸 

分 类 号：TS207.3[轻工技术与工程—食品科学]