摘要
建立了应用高效液相色谱对调味酱中苯甲酸、山梨酸的测定方法。样品以乙腈-6mol／LHCl溶液-饱和氯化钠溶液-正己烷提取净化，高效液相色谱仪（C18柱）分析，流动相为0．02mol／L乙酸铵-甲醇（95：5，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，苯甲酸回收率在91．5％～104％之间，相对标准偏差1．11％～2．39％；山梨酸回收率在85．4％-100％之间，相对标准偏差1．79％-4．09％。方法的定量限为10．0mg／kg。该法简便、准确，适用于调味酱中苯甲酸、山梨酸的检测。
To develop a high performance liquid chromatographic （HPLC） method for the determination of benzoic acid and sorbic acid in soy, sauce and sauce product. Sample was extracted with acetonitrile after acidification by HCI-NaCI intermixture. The extractive was analyzed by C18 column with ratio ammonium acetate （0.02 mol/L） and methanol of 95：5 （v/v） at a flow rate of 1.0 mL/min, detected by PDA detector with 230 nm. Benzoic acid and sorbic acid was affirmed according to retention time, and quantified by peak area with external standard method. The recoveries of the method spiked at 4 levels（10 mg/kg, 20 mg/kg, 50 mg/kg and 100 mg/kg） were within the range of 91.5%-104% （benzoic acid） and 85.4%-100% （sorbic acid）, with RSDs ranging from 1.11%-2.39% （benzoic acid） and 1.79%-4.09% （sorbic acid）. The detection limit of the method was 10 mg/kg. The method is simple, accurate and suitable for the determination of benzoic acid and sorbic acid in soy, sauce and sauce product.
出处
《食品科技》
CAS
北大核心
2014年第3期285-287,共3页
Food Science and Technology
关键词
调味酱
酱油
酱制品
苯甲酸
山梨酸
高效液相色谱
sauce
soy sauce
sauce product
benzoic acid
sorbic acid
high performance liquidchromatography （HPLC）
