液相色谱法在酸菜中食品防腐剂检测中的应用研究  

Research on the Application of Liquid Chromatography in the Detection of Food Preservatives in Pickled Cabbage

作　　者：石哓倩 SHI Xiaoqian(Enshi Public Inspection and Testing Center,Enshi 445000,China)

机构地区：[1]恩施市公共检验检测中心,湖北恩施445000

出　　处：《现代食品》2024年第24期174-176,共3页Modern Food

摘　　要：随着食品工业的快速发展、食品需求的急剧增长以及消费者健康意识的增强,食品防腐剂的使用和监管日益受到关注。高效液相色谱法以其高灵敏度、高分辨率和快速分离的特性,在食品分析领域得到了广泛应用。基于此,本研究采用高效液相色谱法对酸菜食品中常用的防腐剂苯甲酸、山梨酸和脱氢乙酸进行检测,通过优化色谱条件,建立了合理有效的检测方法,为食品质量与安全监控提供了可靠的技术支持。With the rapid development of the food industry,the sharp increase in food demand,and the strengthening of consumer health awareness,the use and regulation of food preservatives have received increasing attention.High performance liquid chromatography has been widely used in the field of food analysis due to its high sensitivity,high resolution,and rapid separation characteristics.Based on this,this study used high performance liquid chromatography to detect benzoic acid,sorbic acid and dehydroacetic acid,which are commonly used as preservatives in pickled cabbage food.By optimizing the chromatographic conditions,a reasonable and effective detection method was established,providing reliable technical support for food quality and safety monitoring.

关 键 词：液相色谱法 食品安全 酸菜 食品防腐剂 

分 类 号：TS207.3[轻工技术与工程—食品科学]