摘要
目的:建立酱卤肉制品中苯甲酸、山梨酸和糖精钠的精确定量方法。方法:样品经乙酸乙酯萃取,SPE-MCX固相萃取处理,采用高效液相色谱(High Performance Liquid Chromatography,HPLC)检测。色谱柱为Agilent ZORBAX Eclipse XDB-C 18(250 mm×4.6 mm,5μm),流动相为75%0.02 mol/L乙酸铵水溶液和25%乙腈混合溶液,柱温为25℃,流速0.8 mL/min,进样量10μL;检测波长230 nm。结果:3种添加剂质量浓度在0.5~10.0 mg/L范围内,其峰面积与质量浓度呈良好的线性关系,R^(2)>0.990,且3种添加剂检测限均低于3.52×10^(-2)mg/kg,回收率为95.44%~101.24%,相对标准偏差均小于2.92%。结论:该方法简单、灵敏、快速、准确,适用于酱卤肉制品中苯甲酸、山梨酸和糖精钠3种添加剂的日常检测。
Objective:To establish an accurate method for the determination of benzoic acid,sorbic acid and saccharin sodium in soy sauce brine meat products.Methods:The samples were extracted by ethyl acetate,SPE-MCX solid phase extraction,and detected by HPLC simultaneously.Results:The determination was performed on Agilent Zorbax Eclipse XDB-C18 column(250 mm×4.6 mm,5μm)with mobile phase consisting of 75%0.02 mol/L ammonium acetate solution and 25%acetonitrile.The column temperature was set at 25℃,and the flow rate was 0.8 mL/min.The sample size was 10μL.The detection wavelength was 230 nm.In the range of 0.5~10.0 mg/L,the peak area of the three additives showed a good linear relationship with the mass concentration(R^(2)>0.990).The detection limits of the three additives were all lower than 3.52×10^(-2)mg/kg,the recoveries were 95.44%~101.24%,and the relative standard deviations were all less than 2.92%.Conclusion:The method is simple,sensitive,rapid and accurate.It is suitable for the routine detection of benzoic acid,sorbic acid and saccharin sodium in soy sauce brine meat products.
作者
王晓君
李凤玲
WANG Xiao-jun;LI Feng-ling(Department of Food and Biological Engineering,Yantai University of Technology,Yantai,Shandong 264005,China;School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo,Shandong 255000,China)
出处
《食品与机械》
北大核心
2021年第8期94-99,共6页
Food and Machinery
基金
山东省高校自然科学研究项目(编号:19KSDB460041)。
关键词
酱卤肉制品
固相萃取
高效液相色谱
苯甲酸
山梨酸
糖精钠
sauce halogen meat products
solid phase extraction
high performance liquid chromatography
benzoic acid
sorbic acid
saccharin sodium
