食品中苯甲酸和山梨酸检测方法研究进展  

Research Progress on Detection Methods of Benzoic Acid and Sorbic Acid in Food

作　　者：杨忠芳 陈玲 林青雯 张刘宁颖 林舒平 朱风鹃 YANG Zhongfang;CHEN Ling;LIN Qingwen;ZHANG Liuningying;LIN Shuping;ZHU Fengjuan(Sanya Branch of Hainan Academy of Inspection and Testing,Sanya 572000)

机构地区：[1]海南省检验检测研究院三亚分所,三亚572000

出　　处：《食品工业》2024年第3期190-194,共5页The Food Industry

基　　金：海南省自然科学基金资助项目“椰子废弃物的再生利用及其对废水的处理研究”(221QN0973)。

摘　　要：苯甲酸和山梨酸是常用的食品添加剂,其主要的功能是防腐。随着工业加工食品的迅猛发展,防腐剂占据非常重要的位置,但过量的使用对人体健康有危害。为有效监管防腐剂的应用,检测方法的选择和使用尤为重要。通过综述高效液相色谱法、气相色谱、液相色谱-质谱、气相色谱质谱、离子色谱法、分光光度法和毛细管电泳法等检测方法,比较不同方法优缺点,以筛选快速、高效、准确以及环境友好的苯甲酸和山梨酸检测方法,为后续山梨酸和苯甲酸检测方法的优化和深入探究提供参考。With the rapid development of industrial processed food,benzoic acid and sorbic acid are widely used as food preservatives,but excessive consumption can pose health risks.To effectively control the abuse of preservatives,the selection and application of detection methods are very important.Compare the advantages and disadvantages of different detection methods for benzoic acid and sorbic acid,such as high perfomance liqiud chrmatography,gas chrmatography,liqiud chrmatography-mass spectrometry(HPLC-MS/MS),gas chrmatography-mass spectrometry(GC-MS/MS),Ion chromatography,spectrophotometry and capillary electrophoresis.Aim to screen fast,efficient,accurate and environmentfriendly detection methods for these preservatives,and to provide a reference for the optimization and establishment of standard methods by related personnel.

关 键 词：苯甲酸 山梨酸 检测方法 食品安全监管 

分 类 号：TS207.3[轻工技术与工程—食品科学]