高效液相色谱法测定酱腌菜中脱氢乙酸的条件优化研究  

Optimization of Conditions for the Determination of Dehydroacetic Acid in Pickled Vegetables by HPLC

作　　者：蒋娅娅 甘红梅 翟胜益 吴阮琦 梁巍 JIANG Yaya;GAN Hongmei;ZHAI Sheng Yi;WU Ruan Qi;LIANG Wei(Ziyang Food and Drug Inspection and Testing Center,Ziyang 641300,China)

机构地区：[1]资阳市食品药品检验检测中心,四川资阳641300

出　　处：《现代食品》2025年第1期169-174,共6页Modern Food

摘　　要：文章对酱腌菜中防腐剂脱氢乙酸的测定条件进行优化研究,深入探讨了流动相比例和乙酸铵的pH值对脱氢乙酸色谱峰峰形的影响,并通过测定酱腌菜样品的加标回收率对该检测方法的准确性进行了验证。结果显示,在流动相甲醇∶0.02 mol·L^(-1)乙酸铵(pH值调节至3.0)=40∶60(V∶V)的条件下,脱氢乙酸的峰形尖锐且高度对称,脱氢乙酸浓度与其响应值之间表现出良好的线性关系(R^(2)=1),且样品的加标回收率为95.0%~98.2%,相对标准偏差为0.51%~0.96%,方法检出限为0.6 mg·kg-1。综上所述,本研究提出的方法不仅准确度高、重现性好,而且适用范围广泛,操作简便,具有较强的实用价值。In this paper,the determination conditions of preservative dehydroacetic acid in pickled vegetables were optimized,and the effects of mobile phase ratio and pH value of ammonium acetate on the peak shape of dehydroacetic acid chromatographic peaks were discussed,and the accuracy of the detection method was verified by measuring the recovery rate of spiked pickled vegetables.The results showed that under the condition of the mobile phase volume ratio of methanol and 0.02 mol·L^(-1) ammonium acetate was 40 to 60,and the pH value of ammonium acetate was adjusted to 3.0,the peak shape of dehydroacetic acid was sharp and highly symmetrical.There was a good linear relationship between the concentration of dehydroacetic acid and the concentration of dehydroacetic acid(R^(2)=1).The recovery rate of the sample was from 95.0%to 98.2%,and the relative standard deviations were from 0.51%to 0.96%,the limit of detection was 0.6 mg·kg-1.In summary,the method proposed in this study not only has high accuracy and good reproducibility,but also has a wide range of applications,simple operation,and strong practical value.

关 键 词：液相色谱 脱氢乙酸 流动相比例 PH值 回收率 

分 类 号：O657.72[理学—分析化学]