HPLC法同时快速测定酱油中的苯甲酸、山梨酸、糖精钠、安赛蜜-《中国调味品》

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Title:: Simultaneous and Rapid Determination of Benzoic Acid, Sorbic Acid, Saccharin sodium, Acesulfame in Soy Sauce by HPLC

摘要:: 建立一种同时快速测定酱油中苯甲酸、山梨酸、糖精钠、安赛蜜的高效液相色谱法。样品经水提取，取离心后的上清液，过0.22μm滤膜，高效色谱仪（C18柱）分析。色谱条件：色谱柱为C18柱，柱温35℃，流动相为甲醇—0.02mol/L乙酸铵（5:95，体积比），流速1.0mL/min，二极管阵列检测器检测，以保留时间定性，外标法峰面积定量。结果表明，样品在10-100mg/kg添加水平范围内，苯甲酸、山梨酸、糖精钠、安赛蜜回收率在90%-104%，相对标准偏差小于3%。该方法简便、准确，适用于酱油中苯甲酸、山梨酸、糖精钠、安赛蜜的快速检测。

Abstract:: A high performance liquid chromatography for simultaneous determination of benzoic acid, sorbic acid, saccharin sodium and acesomide in soy sauce was established.Samples are extracted by water, take the supernatant after centrifugation, pass through 0.22 um filter membrane, analysis by High Performance Chromatography (C18 Column). Chromatographic conditions: The chromatographic column is C18. Column temperature is 35 ℃. The mobile phase is methanol-0.02mol/L ammonium acetate(5:95，volume ratio). The velocity of flow is 1.0 mL/min. Diode Array Detector Detection. Qualitative analysis with retention time and quantitative analysis with external standard method. The results show: in the range of 10-100mg/kg addition level, the recovery rate is 90%-104%, the relative standard deviation is 3%. The method is simple and accurate. The method is simple, accurate and suitable for rapid determination of benzoic acid, sorbic acid, saccharin sodium and acesulfame in soy sauce.