摘要
采用固相萃取提取肉制品中的苯甲酸、山梨酸，再用HPLC测定，采用保留时间定性，外标法定量。该方法能有效去除肉制品中的脂肪干扰，最低检测含量为0．5mg·k^-1，回收率在94．3％～99．1％之间，重复测定的RSD≤4％。该方法步骤简单、灵敏、准确，且使用的有机溶剂少。
The benzoic acid and sorbic acid in meat product was extracted by solid phase extraction and then determined by HPLC. The sample was qualitative by retention time and quantitative by external standard method. This method could remove the interference of fat in meat products. The lowest detect concentration was 0.5 mg/kg, the recovery rate was between 94.3 % -- 99.1%, the RSD was less than 4 %. The method was simple, sensitive and accurate with save of organic solvents.
出处
《化工技术与开发》
CAS
2009年第3期35-37,共3页
Technology & Development of Chemical Industry
关键词
固相萃取
苯甲酸
山梨酸
HPLC
solid phase extraction
benzoic acid
sorbic acid
HPLC
