| RP-HPLC测定糕点中多种添加剂含量的研究 |
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| 引用本文： | 王翠青,彭艳菲,贾成莉,李鑫.RP-HPLC测定糕点中多种添加剂含量的研究[J].广州化工,2013(22):114-115. |
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| 作者姓名： | 王翠青 彭艳菲 贾成莉 李鑫 |
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| 作者单位： | 济宁市产品质量监督检验所,山东济宁272000 |
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| 摘 要： | 苯甲酸(钠)、山梨酸(钾)、脱氢乙酸作为防腐剂,安赛蜜、糖精钠作为甜味剂,被广泛应用于各种糕点生产中,但是,使用过量会对人体健康造成伤害。我们利用高效液相色谱法对糕点中的安塞蜜、苯甲酸、山梨酸、糖精钠、脱氢乙酸五种添加剂进行同时测定,分离效果好,分离时间短,此方法操作简便、快速可靠、便于推广。
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| 关 键 词： | 糕点 添加剂 高效液相色谱 |
Simultaneous Determination of Various Food Additives by HPLC |
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| WANG Cui - qing,PENG Yah-fei,JIA Cheng - li,LI Xin.Simultaneous Determination of Various Food Additives by HPLC[J].GuangZhou Chemical Industry and Technology,2013(22):114-115. |
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| Authors: | WANG Cui - qing PENG Yah-fei JIA Cheng - li LI Xin |
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| Affiliation: | (Jining Institute of Supervision ＆ Inspection on Product Quality, Shandong Jining 272000, China) |
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| Abstract: | Benzoic acid, sorbic acid, saccharin sodium, ansai the production of the cakes. But excessive additions would cause chromatography （HPLC） method was used to determine the five reliable, accurate, and it was also easy to promote. honey, and dehydroacetic acid were widely used in harm to human health. A high performance liquid additions simultaneously. The method was simple, |
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| Keywords: | cakes additions HPLC |
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