高效液相色谱在食品分析中的应用

高效液相色谱法（HPLC）是以经典的液相色谱法为基础而发展起来的一种新型分离分析技术。因为经典液相色谱法使用的是粗颗粒作为固定相,填充得不太均匀,需依靠重力使流动相流动,因此在实际操作过程中分析的速度比较慢,使整个过程效率低下。而新型的高效固定相、高压输液泵、梯度洗脱技术以及各式各样的高灵敏度的检测器相继问世,使高效液相色谱法迅速发展起来。以鲜牛奶为例,重点介绍用HPLC测食品中的防腐剂苯甲酸和山梨酸的方法。用苯甲酸、山梨酸的标准储备溶液来作为对照,通过色谱图进行观察分析。

Application of HPLC in Food Analysis

High performance liquid chromatography（ HPLC） is a new separation analysis technology based on the basis of the classical liquid chromatography method. Because in the classical liquid chromatography method, the particle of the stationary phase is coarse and the filling is not uniform, the mobile phase flows by gravity, in the actual operation process,the analysis speed is slow,the efficiency of the whole process is low. As the new efficient stationary phase, high pressure pump, gradient elution technology and various high sensitivity of the detectors are developed, high performance liquid chromatography method has been developing rapidly.Taking fresh milk as an example, the measurement method of preservatives benzoic acid and sorbic acid in food by HPLC was introduced,and with benzoic acid and sorbic acid standard stock solution as a reference,the components were observed and analyzed by chromatography.