高效液相色谱法检测酱腌菜中苯甲酸、山梨酸和糖精钠含量  

Determination of Benzoic Acid, Sorbic Acid, and Saccharin Sodium in Pickled Vegetables by High-Performance Liquid Chromatography

作　　者：胡晓茵 HU Xiaoyin(Xianning Public Inspection and Testing Center,Xianning 437000,China)

机构地区：[1]咸宁市公共检验检测中心,湖北咸宁437000

出　　处：《现代食品》2023年第23期170-172,共3页Modern Food

摘　　要：本文采用高效液相色谱法对酱腌菜中防腐剂苯甲酸、山梨酸和甜味剂糖精钠含量进行测定,同时对检测方法的线性、回收率和精密度进行验证,并使用该方法对市售酱腌菜进行检测。结果显示,相关系数r^(2)大于0.998,回收率为93.7%~104.1%,相对标准偏差为0.814%~4.755%,符合国标要求,说明使用该方法对酱腌菜中苯甲酸、山梨酸和糖精钠含量进行测定,结果可靠。使用该方法对市售酱腌菜进行检测,结果显示大部分抽检酱腌菜中苯甲酸、山梨酸和糖精钠含量在国家安全标准限量值范围内。The high performance liquid chromatography was used to determine the contents of preservative benzoic acid,sorbic acid and sweetener sodium saccharin in pickles by this paper.The linearity,recovery and precision of the detection method were verified,and this method was used to detect commercially available pickles.The results showed that the correlation coefficient r^(2) is greater than 0.998,the sample recovery range from 93.7%to 104.1%,and the relative standard deviations were 0.814%~4.755%,which met the requirements of the national standard.Above results indicating this method were reliable to detect the content of benzoic acid,sorbic acid and sodium saccharin in pickles.Then,we used this method to measure those food additives in commercially available pickles,and results showed the contents of benzoic acid,sorbic acid and sodium saccharin in most sampled pickles conformance to national safety standard limits requirements.

关 键 词：高效液相色谱(HPLC) 酱腌菜 苯甲酸 山梨酸 糖精钠 

分 类 号：R155.5[医药卫生—营养与食品卫生学]