摘要
建立高效液相色谱法同时检测果脯蜜饯和果冻中10种食品添加剂(山梨酸、苯甲酸、糖精钠、安赛蜜、柠檬黄、苋菜红、胭脂红、诱惑红、日落黄和亮蓝)的分析方法。将待测样品粉碎,经60%甲醇溶液加热回流提取,冷却,过滤后,经ZORBAX SB-Aq色谱柱分离,采用二极管阵列检测器进行检测。用外标法进行定量分析。在优化色谱条件下,8 min即可完成10种食品添加剂的分析测定,各目标物在0.5 mg/L^100 mg/L范围内线性关系良好,相关系数均大于0.999。10种食品添加剂的方法检出限为0.10 mg/kg^0.25 mg/kg,方法定量限为0.30 mg/kg^1.0 mg/kg。在低、中、高3个水平下,样品添加回收试验的平均收率为90%~110%,相对标准偏差均低于10%(n=6)。
A method for the simultaneous determination of 10 food additives（sorbic acid, benzoic acid, saccha-rin sodium dehydrate, acesulfame, hydrazine yellow, naphtholred, carmine, allurared, sunset yellow, brilliant blue） in candied fruits or jelly by high performance liquidchromatographic（HPLC） was developed. The sample under test pieces, and heat reflux extraction by 60%methanol solution, refrigeration, filtration, separate by ZORBAX SB-Aq chromatographic column and tested with diode array detector. The quantitative analysis was performed by the standard curve method. Complete the measurement of 10 kinds of food additives with only need 8 minutes. The linearities of 10 food additives were in the concentrations range of 0.5mg/L-100 mg/L, with the correlation coefficients higher than 0.999. The limits of detection and the limits of quantification of method were 0.10 mg/kg-0.25 mg/kg and 0.30 mg/kg-1.0 mg/kg. In the low, medium and high level of the three, add recy-cling experiment sample average yield was 90%-110%, relative standard deviation less than 10%（n=6）.
作者
孙稚菁
任国杰
王灵芝
李颖
SUN Zhi-jing REN Guo-jie WANG Ling-zhi LI Ying(Dalian Institute of Product Quality Supervision ＆ Inspection, Dalian 116630, Liaoning, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第7期133-137,共5页
Food Research and Development
