摘要
建立了高效液相色谱法同时测定水果及蔬菜中联苯、邻苯基苯酚、噻苯咪唑、抑霉唑、多菌灵、桂醛、乙萘酚、2,4-二氯苯氧乙酸的方法。样品用碱性乙醚提取,浓缩后甲醇定容,经ODS-SPC1(84.6×150 mm,5μm)柱分离,以甲醇-磷酸盐缓冲液(pH=6.8)为流动相,流速0.8 mL/min梯度洗脱,二极管阵列检测器(DAD)检测。此方法相关系数范围0.9991-0.9997,加标回收率范围88.0-97.4%,相对标准偏差0.53-3.9%。实验结果表明,该方法操作简单,结果灵敏准确,适用于水果及蔬菜中多种防腐剂的同时测定。
A HPLC method was developed for the determination of multiple preservatives in fruits and vegetables,including ortho-phenyl phenol,thiabendazole,imazalil,carbendazim,cinnamaldehyde,2-naphthol,and 2,4-dichlorobenzene oxygen ethanoic acid.Samples were extracted by alkaline ether.The extract was dissolved in methanol and finally injected into the HPLC system after the extraction solution was evaporated to dry on a rotary evaporator.The separations were effected by the gradient elution mode using a mobile phase composed of methanol-phosphate buffer（pH 6.8） at the flow of 0.8 mL/min.The eight preservatives were separated on an ODS-SP C18 column and then detected using a DAD detector with detection wavelength of 190-400 nm.The correlation coefficient of this method ranged from 0.9991 to 0.9997.The recoveries at spiked levels ranged from 93.4% to 97.4% and the relative standard deviations（RSD） ranged from 0.53 to 1.96.The results demonstrated that this method was simple,sensitive and accurate,which had a promising potential for practical applications in the determination of preservatives.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第6期1409-1412,共4页
Modern Food Science and Technology
基金
广东省质量技术监督局科技项目(2011CS08)
关键词
高效液相色谱
果蔬
防腐剂
HPLC
fruits and vegetables
preservatives
