反相HPLC法同时测定饮料中的两种人造甜味剂

应用反相HPLC法，探讨了同一色谱条件下，食品中安赛蜜，糖精钠、咖啡因及苯甲酸的分离条件，并在此基础上建立了饮料中人造甜味剂安赛蜜、糖精钠的测定方法，取得了满意的结果。在反相C_(18)柱上，使用甲醇-冰乙酸-水（20+3.5+76.5）为流动相，可使安赛蜜、糖精钠、咖啡因，苯甲酸快速而良好地分离，254nm波长下检测，安赛蜜的线性范围为0.002～1.00g／L，最小检测量为0.04μg；糖精钠的线性范围为0.005～1.00g／L，最小检测量为0.08μg，在饮料分析中，外标单点校正法测得数据再用标准添加法处理进而求出的回收率分别为安赛蜜97.6％（n=5,CV=0.74%)、103.5%（n=5，CV=1.l%）、95.l%（n=5，CV=0.73%）；糖精钠97.9%（n=5，CV=0.66％）、99.9%（n=5，CV=0.73%)、102.1％（n=5，CV=0.18%）。本方法分析步骤简便，且检测波长适用于国产单波长检测器。

Reverse phase liquid chromatographic determination of some food additives

The separation and determination of non-nutritive sweeteners,acesulfame-K,saccharin,preservatives such as benzoic acid and caffeine in ready-to-serve beverages by using liquid chromatographic methods were described.These edditives were separated on a Bondapak C_(18) column using methanol-acetic acid-water(20 3.5 76.5) as mobile phase.The samples were detected by UV absorption at 254 nm.Minimum detectable limits were described.The relative standard deviation for 5 replicate samples ranged from 0.18% to 0.73%.Recovery of additives added to the foods ranged from 97.6% to 102.l%.This proposed LC techniques is simple,rapid,and advantageous,because all the additives can be detected in a single step which makes it useful for the routine analysis of various food products.