摘要
目的:建立高效液相色谱法同时快速测定四川豆瓣中5种食品添加剂安赛蜜、苯甲酸、山梨酸、糖精钠及脱氢乙酸的检测方法。方法:样品提取液使用C18色谱柱(250mm×4.6mm,5μm)、采用二极管阵列检测器进行检测;考察了检测波长、不同流动相体系,不同流动相比例、梯度洗脱及流动相流速对实验结果的影响。结果:安赛蜜、苯甲酸、山梨酸、糖精钠及脱氢乙酸在5.0~100.0µg/mL范围内,浓度与峰面积有良好的线性关系,相关系数均大于0.99,样品的加标回收率分别为81.2%~92.2%、84.1%~96.8%、91.1%~99.0%、85.1%~92.3%、89.9%~101.2%,相对标准偏差均小于3.00%。结论:本方法操作简单、快速、准确,可适用于四川豆瓣中苯甲酸、山梨酸、糖精钠、脱氢乙酸及安赛蜜含量的同时测定。
Objective:To establish a HPLC method for the simultaneous and rapid determination of acesulfame K,benzoic acid,sorbic acid,saccharin sodium and dehydroacetic acid in Sichuan traditional broad-bean sauce.Methods:C18 column(250mm×4.6mm,5μm)and diode array detector were used to detect the sample extract.The effects of detection wavelength、different mobile phase system,different mobile phase proportion,gradient elution and mobile phase flow rate on the experimental results were investigated.Results:The concentration of acesulfame K,benzoic acid,sorbic acid,saccharin sodium and dehydroacetic acid was in the range of 5.0~100.0 mg/L.There was a good linear relationship between the concentration and peak area.The correlation coefficients were all greater than 0.99.The average recovery of spiked samples was 81.2%~92.2%、84.1%~96.8%、91.1%~99.0%、85.1%~92.3%、89.9%~101.2%respectively,and the relative standard deviation was less than 3.00%.Conclusion:The method is simple,rapid and accurate.It can be used for the simultaneous determination of acesulfame K,benzoic acid,sorbic acid,saccharin sodium and dehydroacetic acid in Sichuan traditional broad-bean sauce.
作者
陈艳
CHEN Yan(Leshan Product Quality Supervision and Inspection Institute,Leshan 614000)
出处
《中国食品添加剂》
CAS
2020年第10期109-116,共8页
China Food Additives
关键词
四川豆瓣
安赛蜜
苯甲酸
山梨酸
糖精钠
脱氢乙酸
高效液相色谱法
Sichuan traditional broad-bean sauce
acesulfame K,benzoic acid
Sorbic acid.Sodium saccharin
Dehydroacetic acid
High performance liquid chromatography.
