摘要
摘要对高效液相色谱法同时测定莱芜香肠中的5种食品添加剂（苯甲酸、山梨酸、脱氢乙酸、胭脂红和苋菜红）进行了研究。此本方法采用纯水一甲醇溶液作为提取液，氢氧化钠一硫酸锌作为蛋白质沉淀剂，用SymmertryShieldRP18柱为分离柱，以甲醇-0.02mol／L乙酸铵（pH6．8）为流动相（梯度洗脱），柱温30℃，紫外检测器在波长234nm条件下检测，一次进样，12耐n内完成分析过程，平均加标回收率为95．5％103．9％，相对标准偏差2．14％2．67％，检出限为1．4×10-4-3．0×10-4g／kg。
A rapid method for simultaneous determination of five food additives （ benzoic acid,sorbicacid,dehydroacetic acid,carmine and amaranth） in Laiwu sausage by HPLC was developed in this paper. This method uses water-methanol solution as extract, NaOH-ZnSO4 as protein precipitant and liquid chromatographic separation was performed on a SymmertryShield RP18 column. The mobile phase is methanol-0.02 mol/L ammonium acetate （pH 6.8, gradient elution） with column temperature 30°C, and lastly detected at 234 um through a UV detector. The separation was achieved within 12 min, the average recoveries 95.5%- 103.9%, RSD 2.14%-2.67%, and detection limits 1.4x 10-4-3.0x 10-4 g/kg.
出处
《食品工业》
北大核心
2014年第2期233-235,共3页
The Food Industry
