摘要
随着现代食品工业快速发展,苯甲酸、山梨酸、糖精钠被广泛应用到食品中,同时过度使用添加剂也给人们食品安全带来了危害,所以添加剂检测方法至关重要。参考GB5009.28-2016《食品国家标准食品中山梨酸、苯甲酸、糖精钠的测定》,利用高效液相色谱法对食品中苯甲酸、山梨酸、糖精钠进行测定,通过对其检测方法进行验证,测定其重复性、检出限、回收率等结果显示,3种组分能够完全分离,呈现良好的线性关系。加标回收率89.4%～102.7%,相对标准偏差为0.02%～0.10%。确定本实验室环境与仪器设备与此方法的适应性,大大减少由于人员能力、环境、仪器设备等原因所造成的不准确度。
With the rapid development of modern food industry,benzoic acid,sorbic acid and sodium saccharin are widely used in food.At the same time,excessive use of additives also brings harm to people’s food safety.Therefore,the detection method of additives is very important.Refer to GB 5009.28-2016 national food standards,sorbic acid,benzoic acid and sodium saccharin are widely used in food,the principle of saccharin sodium determination is to use high performance liquid chromatography to determine benzoic acid,sorbic acid and saccharin sodium in food.Through validation of the detection method,the repeatability,detection limit and recovery rate of the method are determined.Under the condition,all the three components were separated completely with a good linear relationship.The standard recovery rate was in the range of 89.4%~102.7%,and the relative standard deviation was 0.02%~0.10%.The adaptability of the laboratory environment and equipment to this method is better determined,which greatly reduces the personnel capacity.The inaccuracy caused by force,environment,equipment and other reasons.
作者
吴婷
Wu Ting(Huangshi Food and Drug Inspection and Testing Center,Huangshi 435000,China)
出处
《现代食品》
2018年第20期137-139,共3页
Modern Food
