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| 高效液相色谱法测定油浸酱菜中的苯甲酸、山梨酸和糖精钠 | |
| 引用本文： | 黎其万,刘宏程,杨恺,周世萍,佴注,刘家富.高效液相色谱法测定油浸酱菜中的苯甲酸、山梨酸和糖精钠[J].食品与发酵工业,2004,30(10):111-113. |
| 作者姓名： | 黎其万 刘宏程 杨恺 周世萍 佴注 刘家富 |
| 作者单位： | 1. 农业部农产品质量监督检验测试中心(昆明)·云南省农业科学院,昆明,650223 2. 云南民族大学物理与电子电气信息工程学院,昆明,650031 3. 西南林学院基础部,昆明,650224 |
| 基金项目： | 云南省农业生物技术重点实验室开放基金 (2 0 0 3G0 4 ) |
| 摘 要： | 建立了含油食品中的苯甲酸、山梨酸和糖精钠的高效液相色谱分析法。样品以乙腈 /水提取 ,正己烷去酯 ,浓缩乙腈层 ,经SPE C18净化 ,Nova ParkC18(3 9× 3 0 0mm ,4μm) ,甲醇 +乙酸胺 (5 % +95 % )为流动相 ,柱温 3 0℃ ,流速为 1 0mL/min进行分离 ,用紫外检测器 (UV)进行检测 ,检测波长为 2 3 0nm。回收率在 89 7%～ 1 0 5 2 % ,相对标准偏差为 2 1 %～ 5 8% ,最低检测限为 2ng。 |
| 关 键 词： | 含油食品 苯甲酸 山梨酸 糖精钠 高效液相色谱 |
| 修稿时间： | 2004年6月12日 |
Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Oil Saturated Pickles by HPLC |
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| Li Qiwan,Liu Hongcheng Yang Kai,Zhou Shiping Er Zhu Liu Jiafu.Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Oil Saturated Pickles by HPLC[J].Food and Fermentation Industries,2004,30(10):111-113. | |
| Authors: | Li Qiwan Liu Hongcheng Yang Kai Zhou Shiping Er Zhu Liu Jiafu |
| Affiliation: | Li Qiwan1 Liu Hongcheng1 Yang Kai2 Zhou Shiping3 Er Zhu1 Liu Jiafu11 |
| Abstract: | An analytic method for determination benzoic acid, sorbic acid and saccharin in high oil food was developed. The sample was extracted by using acetonitrile/water and was removed ester by hexane. The acetonitrile layer was condensed and purified by SPE-C_ 18. It was then separated with a Nova-Park C_ 18(3.9×300 mm,4?μm) and used methanol-ammonium acetate (5+95) as mobile phase at a column temperature of 30℃. The flow rate was 1.0?mL/min and the fraction was detected with 230 nm UV. The recoveries range of determination was 89.7%～105.2%. The relative standard deviation (RSD) was 2.1%～5.8%. The detection limit was 2 ng. |
| Keywords: | high oil food benzoic acid sorbic acid saccharin sodium HPLC |
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