高效液相色谱法同时检测酱油中7种防腐剂

建立利用高效液相色谱法同时测定调味品中苯甲酸、山梨酸、脱氢乙酸及对羟基苯甲酸甲、乙、丙、丁酯7种防腐剂的方法。该方法中酱油样品经Oasis HLB柱进行固相萃取净化后用Warters-C18柱(4.6mm×250mm，5μm)，乙酸铵-乙腈溶液为流动相进行梯度洗脱，并在230、260nm波长处检测，结果在0.4～100mg/L的线性范围内测得7种物质的线性相关系数均大于0.9994，方法检出限介于0.28～0.55mg/L之间，各个组分的回收率范围在84.4%～102.3%之间。该方法可以应用于测定这7种物质在酱油中的含量。

Simultaneous Determination of 7 Preservatives in Soy Sauce by High Performance Liquid Chromatography

An analytical method to simultaneously determine 7 preservatives in soy sauce such as benzoic acid, sorbic acid, dehydroacetic acid and p-hydroxybenzoic acid esters (methyl paraben, ethyl paraben, propyl paraben and butyl paraben) was established using high performance liquid chromatography. The analytes were cleaned up on Oasis HLB column and detected at 230 nm and 260 nm. Their chromatographic separation was performed on Warters-C18 column (4.6 mm × 250 mm, 5μm) using acetonitrile and ammonium acetate as mobile phase for gradient elution. All the 7 preservatives displayed a linear concentration-peak area relationship over the concentration range of 0.4－100 mg/L, with a correlation coefficient of larger than 0.9994. The limits of detection of the method were from 0.28 to 0.55μg/mL. Average spike recovery rates for the 7 preservatives in a blank sample were from 84.4% to 102.3% (n = 3). This method can be used to detect preservatives in soy sauce rapidly and conveniently.