摘要
目的：建立一种提取人造奶油中山梨酸的前处理方法,并利用高效液相色谱-二极管阵列检测器测定其含量.方法：对人造奶油采用加热超声溶解提取、调节酸碱度、沉淀蛋白质、过滤等处理,利用高效液相色谱-二极管阵列检测器测定其中的山梨酸.结果：山梨酸浓度在0.01～0.25 mg/ml之间线性良好,RSD为1.63%,回收率85.8%～97.0%.结论：利用上述方法测定人造奶油中山梨酸的含量,方法简便、快速.方法线性范围、精密度、准确度等均符合要求,并且避免使用有机试剂,还可以用于同时测定人造奶油中苯甲酸及其钠盐.
Objective：To discuss a method of extraction and detection for sorbic acid in butterine by HPLC. Methods：The butterine were heated, ultrasonic extracted, adjusted pH, deproteinized, filtered and analyzed by HPLC. Results：The accuracy and the precision have fulfilled their requirements. The RSD was 1.63%, recovery ratio 85.8% ～97.0%. Conclusion ：This methods is sensitive, rapid and accurate to detect the sorbic acid in butterine.
出处
《中国卫生检验杂志》
CAS
2007年第8期1445-1446,共2页
Chinese Journal of Health Laboratory Technology
