HPLC法测定油浸食品中的苯甲酸、山梨酸含量

目的建立油浸食品中苯甲酸、山梨酸等防腐剂的高效液相色谱测定方法。方法采用10%的乙醇-磷酸盐混合溶液萃取,Eclipse XDB-C18柱分离,流动相:甲醇+乙酸铵(0.02 mol/L)溶液=6+94。结果苯甲酸的线性范围0～160μg/ml,r=0.999 8,最低检出浓度为0.90 mg/kg,加标回收率在96.9%～101.5%之间;山梨酸的线性范围0～160μg/ml,r=0.999 9,最低检出浓度为0.68 mg/kg,加标回收率在95.9%～100.8%之间。结论该方法样品处理简单、快速,试剂消耗少,线性范围宽,精密度和准确度较高,完全能够满足含油食品中的苯甲酸、山梨酸的检测。

Detection of benzoic acid and sorbic acid in fried foods by HPLC

Objective To establish an analytical method for the detection of antiseptic in fried foods by counter-phase high performance liquid chromatography(HPLC) spectrometry.Methods The samples were extracted by ethanol-phosphate solution of 10%,and then separation was carried out by a Eclipse XDB-C18 column,with a mobile phase consisting of methanol/0.02 mol/L ammonium acetate solution(6+94).Results Benzoic acid’s linear range was 0-160 μg/ml,r equaled 0.999 8,the minimum detectable concentration was 0.90 mg/kg,and the extraction recoveries were between 96.9%-101.5%;whereas,sorbic acid’s linear range was 0-160 μg/ml,r equaled 0.999 9,the minimum detectable concentration was 0.68 mg/kg,and the extraction recoveries were between 95.9%-100.8%.Conclusion This method is found simple but fast.Compared to others,the consumption of reagent of HPLC is less,the linear range is wider and it is embodied with higher precision and accuracy.Therefore,it can be successfully applied in the detection of benzoic acid and sorbic acid in fried foods.