RP-HPLC法同时测定糕点中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸

建立反相高效液相色谱法(RP-HPLC同时测定糕点中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸。该方法糕点样品经处理后,采用SunFire C185μ4.6 mmmm反相色谱柱,流动相为甲醇:磷酸盐缓冲液(pH6.7=793等度洗脱,流速为1.0 mL/min检测波长230 nm柱温为30℃进样量为20μ。线性范围0.2 mg/L120 mg/L检出限0.4 mg/kg1.0 mg/kg加标回收率为87.7%105.3%相对标准偏差小于5%。结果表明,该方法操作简便、结果可靠,可用于同时检测糕点中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸。

Simultaneous determination of acesulfame,benzoic acid,sorbic acid,saccharin sodium,and dehydroacetic acid in cakes by RP-HPLC

RP-HPLC was applied to the separation and determination of acesulfame, benzoic acid, sorbic acid, sac- charin sodium, and dehydroacetic acid in cakes. SunFire C_18 was used as reversed phase column, and a solution contain- ing methanol and phosphate buffered saline mixed in the ratio of 7 to 93 was used as the mobile phase. The flow was 1.0 mL/min, the detect wavelength was 230 nm, the column temperature was 30 ℃, and the injection volume was 20μL. The limit of detection was between 0.4 mg/kg and 1.0 mg/kg, the linear plots were obtained between 0.2 mg/L and 120 mg/L. The fortification recoveries were between 87.7% and 105.3%, and RSD （n=6） value were less than 5%. This method is simple and highly sensitive, can be used to determine acesulfame, benzoic acid, sorbic acid, saccharin sodium, and dehydroacetic acid in cakes simultaneously.