摘要
建立了酱腌菜中安赛蜜、苯甲酸、山梨酸、糖精钠4种食品添加剂的高效液相色谱同时测定方法。采用C18色谱柱，甲醇＋0．02 mol/L乙酸铵（4＋96）为流动相，流速1．0 mL/min，柱温25℃，二极管阵列检测器，检测波长230 nm。结果表明：该方法4种添加剂回归方程线性关系良好，相对标准偏差在4．5％以下，回收率在89．6％～105．9％之间。该方法简便快速，准确可靠，可用于各类酱腌菜中安赛蜜、苯甲酸、山梨酸、糖精钠含量的同时测定。
A method is developed for the simultaneous determination of four additives in pickles such as acesulfame-k,benzoic acid,sorbic acid,saccharin sodium by high performance liquid chromatography （HPLC）.The analysis is performed on a C18 column using methanol and 0.02 mol/L ammonium ace-tate solution （4＋96）as the elution.The flow rate is 1.0 mL/min,the column temperature is 25 ℃, the detector is DAD,the detection wavelength is at 230 nm.The results show that a good linear rela-tionship is obtained;the RSD is below 4.5%;the average recovery is 89.6%~105.9%.The method is simple,accurate and reliable.It can be used for simultaneous determination of acesulfame-k,benzo-ic acid,sorbic acid,saccharin sodium in various pickles.
出处
《中国调味品》
CAS
北大核心
2014年第2期100-102,105,共4页
China Condiment
