UPLC法同时测定酱腌菜中苯甲酸、山梨酸、糖精钠3种添加剂  

Simultaneous Determination of Benzoic acid,Sorbic Acid and Saccharin Sodium in Pickled Vegetables by UPLC

作　　者：王刚 李珊[1] 陈光 沈小玲 Wang Gang;Li Shan;Chen Guang;Sheng Xiaoling(Shazhou Professional Institute of Technology,Zhangjiagang 215600;Jiangsu Province Oil and Grease Product Quality Inspection and Testing Center,Jiangsu,China)

机构地区：[1]沙洲职业工学院,江苏张家港215600 [2]江苏省油脂产品质量检验检测中心,江苏张家港215600

出　　处：《沙洲职业工学院学报》2025年第1期56-60,共5页Journal of Shazhou Professional Institute of Technology

摘　　要：[目的]建立一种同时测定酱腌菜中三种食品添加剂的检测方法。[方法]利用AgiLent Pursuit 3C18色谱柱(50mm×30mm,3μm)、二极管阵列检测器进行检测,进样量:5μL;流速:0.6mL/min;检测波长:230nm;0.02mol/L乙酸铵-甲醇溶液为流动相;外标法进行定量分析。[结果]苯甲酸、山梨酸、糖精钠3种添加剂可以得到很好的分离,在1.0-50.0μg/mL范围内具有良好的线性关系,相关系数均大于0.999,加标回收率为97.30%~98.22%,相对标准偏差(RSD)为:0.82%~5.45%。[结论]本方法速度为国标方法的7.5倍,可更快速测定酱腌菜中常用添加剂的含量,从而为食品安全监管提供了一种可选的高效的技术手段。Objective:To establish a simultaneous detection method for three food additives in pickled vegetables.Method:Agilent Pursuit 3C18 chromatography column(50mm x 30mm,3μm)and diode array detector were used for detection,with a sample injection volume of 5μL;Flow rate of 0.6mL/min;Detection wavelength:230nm;0.02mol/L ammonium acetate methanol solution as the mobile phase;Quantitative analysis using external standard method.Result:Benzoic acid,sorbic acid,and sodium saccharin were separated well,with a good linear relationship in the range of 1.0-50.0μg/ml.The correlation coefficients were all greater than 0.999,and the recovery rate was 97.30%~98.22%.The relative standard deviation(RSD)was 0.82%~5.45%.Conclusion:This method is 7.5 times faster than the national standard method and can more quickly determine the content of commonly used additives in pickled vegetables,providing an optional and efficient technical means for food safety supervision.

关 键 词：超高效液相色谱 山梨酸 苯甲酸 糖精钠 酱腌菜 

分 类 号：TS207.3[轻工技术与工程—食品科学]