毛细管区带电泳法测定食品中山梨酸、苯甲酸和糖精的含量

采用毛细管区带电泳(CZE),以10mmol/L硼砂和0.1%草酸(pH8.26)为缓冲液,分离电压20kV,检测波长230nm,压差进样时间10s,以焦性没食子酸为内标,在7min内分离和测定了食品中山梨酸、苯甲酸和糖精的含量。线性范围:山梨酸4～640mg/L、苯甲酸4～640mg/L、糖精4～1000mg/L;样品加标回收率在95.0%～98.4%,相对标准偏差(RSD)均小于4%。方法简便、快速、准确。

Determination of sorbic acid, benzoic acid, saccharin in food by capillary electrophoresis

Capillary zone electroresis(CZE) was used to detect the quantity of food additives: benzonic acid and saccharin.Under the optimum conditions,the analyses could be separated within 7 min at a separation voltage of 20kV in 10mmol/L borax and 0.1% oxalic acid(pH8.26).With 230nm of the detection wave length,using gallic acid as the internal standard,the linear ranges for sorbic acid,benzoic acid and saccharin were 4~640mg/L,4~640mg/L,and 4~1000mg/L,respectively.The recovery of this method to the real samples was found to be better than 95% and the RSDs were below 4%.This is a good method for the quantification of additives in the food.