高效液相色谱法同时测定酱油中6种防腐剂

建立高效液相色谱法同时测定酱油中6种常见防腐剂(苯甲酸、山梨酸、脱氢乙酸、3种对羟基苯甲酸酯)的检测方法。样品经20%甲醇溶液提取后，C18色谱柱分离，以甲醇-1.55g/L乙酸铵溶液为流动相梯度洗脱，采用二极管阵列检测器检测，结果显示，6种组分分离完全，线性良好，加标回收率为89%～103%，相对标准偏差为1.09%～2.81%。该方法灵敏度高、选择性好、回收率高、简单快捷，能满足常规检测及酱油食品的安全控制需要。

Simultaneous Determination of Six Preservatives in Soya Sauce by High Performance Liquid Chromatography

In this paper,we report a method that allows the simultaneous determination of 6 preservatives including benzoic acid,sorbic acid,dehydroacetic acid and 3 p-hydroxybenzoates in soya sauce.The preservatives in samples were extracted with 20% methanol,separated on a C18 column using a mobile phase made up of methanol and 1.55 g/L ammonium acetate,and detected with a diode array detector.All six preservative compounds were separated successfully and showed a good linear relationship between their concentration...