摘要
目的:建立了直接进样-高效液相色谱法(HPLC)测定酱油中的苯甲酸和山梨酸。方法:由单因素方差分析可知,酱油中苯甲酸和山梨酸的峰面积随前处理中加热时间的延长没有显著变化,故在国标的基础上对样品前处理进一步简化。结果:方法学试验表明,苯甲酸、山梨酸的线性回归相关指数R2都大于0.9999、最小检出限(LOD)都低于1.00μg/m l,加标平均回收率皆大于97%,相对标准偏差(RSD)皆小于4%。结论:该方法简便、灵敏、可靠,可用于酱油中苯甲酸和山梨酸的快速定量检测。
Objective：A direct injection-HPLC method has been established to analyze soy sauce′s benzoic acid and sorbic acid.Methods： One-way ANOVA revealed that the peak areas of benzoic acid and sorbic acid in soy sauce both had no significant changes with prolonging heating time when preparing samples.A further simplification of sample preparation procedure based on domestic relative standards was made.Results： The methodological study showed that for both benzoic acid and sorbic aicd,R2 of linear regression were above 0.9999;limit of detections（LODs） were lower than 1.00 μg/ml;the average recoveries were above 97%,with relative standard deviations（RSDs） below 4%.Conclusion： With its simplicity,high sensitivity and reliability,the method can be applied in fast quantification of benzoic acid and sorbic acid in soy sauce.
出处
《中国卫生检验杂志》
CAS
2011年第4期848-850,共3页
Chinese Journal of Health Laboratory Technology
关键词
高效液相色谱法
酱油
苯甲酸
山梨酸
High performance liquid chromatography（HPLC）
Soy sauce
Benzoic acid
Sorbic acid
