摘要
目的:建立快速测定果冻食品中阿斯巴甜含量的系统分析方法。方法:对固体及半固体类别的食品采用针对性的前处理手段,选择C18柱和0.1%四氢呋喃-乙腈流动相作为分离条件,在210nm波长处进行检测。结果:本方法的最低检出限为2mg/kg,平均回收率为97.0%～99.2%,相对标准偏差为3.1%～5.3%。结论:方法简单快速,能准确的对成分复杂的食品中的阿斯巴甜进行定性定量分析。
Objective： To establish a systemic analysis method for rapidly determining content of aspartame in fruit jelly. Methods： The solid and semisolid foods were pretreated by special method, and then separated on C18 column with 0.1% tetrahy as mobile phase and 210 nm detection wavelength. Result： The minimum detection limit is 2 mg/kg, and the average recoveries range from 97.0% to 99.2% with the relative standard deviations of 3.1%~5.3%. Conclusion： This method is simple and rapid. The aspartame in foods with complex components can be precisely analyzed with qualitative assay and quantitative assay.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期520-522,共3页
Food Science
关键词
阿斯巴甜
液相色谱法
快速测定
果冻
aspartame
liquid chromatography
rapid determination
fruit jelly
