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| 高效液相色谱法测定酱油及食醋中的苯甲酸和山梨酸 | |
| 引用本文： | 王刚,王文平,梁桂娟. 高效液相色谱法测定酱油及食醋中的苯甲酸和山梨酸[J]. 中国酿造, 2012, 31(6): 182-184 |
| 作者姓名： | 王刚 王文平 梁桂娟 |
| 作者单位： | 1. 贵州大学化学与化工学院,贵州贵阳550003;贵州省安顺市西秀区高级职业技术中学,贵州安顺561000 2. 贵州大学化学与化工学院,贵州贵阳,550003 3. 贵州省产品质量监督检验院,贵州贵阳,550004 |
| 摘 要： | 建立了一种用高效液相色谱法快速测定酱油及食醋中苯甲酸和山梨酸的方法.使用的色谱柱为Agillent C18柱,流动相为乙酸胺:甲醇(93:7,v/v),检测波长230nm.苯甲酸和山梨酸标准溶液在2.5mg/L～50mg/L内线性良好,其线性相关系数分别0.9991和0.9984.加标回收率分别为91.7％和98.7％,测量结果的相对标准偏差(RSD)为2.77％和3.55％,苯甲酸和山梨酸的检测限分别为0.90mg/kg和0.85mg/kg.该法简单,快速,具有良好的准确度和灵敏度. |
| 关 键 词： | 高效液相色谱法 酱油 食醋 苯甲酸 山梨酸 |
Determination of benzoic acid and sorbic acid in soy sauce and vinegar by high performance liquid chromatography |
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| WANG Gang , WANG Wenping , LANG Guijuan. Determination of benzoic acid and sorbic acid in soy sauce and vinegar by high performance liquid chromatography[J]. China Brewing, 2012, 31(6): 182-184 | |
| Authors: | WANG Gang WANG Wenping LANG Guijuan |
| Affiliation: | WANG Gang, WANG Wenping, LANG Guijuan(1.College of Chemistry ＆ Chemical Engineering, Guizhou University, Guiyang 550003, China; 2. Guizhou Anshun Xixiu Area Vocational Sennir High School, Anshun 561000, China; 3. Guizhou province product quality supervision and Inspection Institute, Guiyang 550004, China) |
| Abstract: | A method was established for the determination of benzoic acid and sorbic acid in soy sauce and vinegar by high performance liquid chro-matography （HPLC）. Agillent C18 column was used with the mobile phase of ammonium acetate： methanol （93：7） and the detection wavelength was 230 nm. The calibration presented good linear relationship in the range of 2.5-50 mg/L, and the correlation coefficients were 0.9991 and 0.9984 for benzoic acid and sorbic acid, respectively. Recoveries of benzoic acid and sorbic acid added were 91.7% and 98.7%, respectively. The relative stan-dard deviations of results were 2.77% and 3.55%, respectively. Detection limitations for benzoic acid were 0.90 mg/kg and sorbic acid 0.80 mg/kg, respectively. It is a simple and rapid method with good accuracy and sensitivity. |
| Keywords: | HPLC soy sauce vinegar benzoic acid sorbic acid |
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