| 高效液相色谱法测定酱腌菜中对羟基苯甲酸酯 |
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| 引用本文： | 赵光升.高效液相色谱法测定酱腌菜中对羟基苯甲酸酯[J].医药论坛杂志,2014(7):67-68. |
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| 作者姓名： | 赵光升 |
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| 作者单位： | 周口市疾病预防控制中心,河南周口466000 |
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| 摘 要： | 目的建立高效液相色谱法测定酱腌菜中对羟基苯甲酸酯的检测方法。方法样品经酸化、甲醇一水溶液提取，采用高效液相色谱仪C18柱分离，紫外检测器测定。结果标准曲线线性范围：2．0～10μg／ml，r=0．9998，样品加标回收率95．1％～103．8％之间，相对标准偏差RSD 0．98％-2．2％，最低检出限40μg／kg。结论实验结果表明，该方法简便、快速、准确，检出限低，适合酱腌菜中对羟基苯甲酸酯残留量测定。
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| 关 键 词： | 高效液相色谱仪 酱腌菜 对羟基苯甲酸酯 |
Determination of P- hydroxybenzoic esters in pickles and sauerkrauts by HPLC |
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| Institution: | ZHAO Guang - sheng (Zhoukou Center for Disease Control and Prevention, Zhoukou, Henan 466000, China) |
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| Abstract: | Objective A novel method for determination of p - hydroxybenzoie acid esters in pickles and sauerkrauts by HPLC had been proposed. Methods After samples were acidified, extracted by methanol - water, and C18 column of HPLC was employed to separate ,which were detected by uv detector. Results The linear range of the method was 2. 0 - 10μg/ml, the recoveries were 95.1% - 103.8% and RSD was 2. 1% - 86% with lowest detection of 40μg/kg. Conclusions The results revealed that the method was simple, rapid, accurate and low detection limit, it was suitable for the detection of p - hydroxybenzoie acid esters residual in pickles and sauerkrauts. |
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| Keywords: | HPLC Pickles and sauerkrauts P - hydroxybenzoie acid esters |
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