摘要
建立了同时测定饮料中防腐剂苯甲酸、山梨酸和甜味剂糖精钠的加压毛细管电色谱方法。优化的色谱分离条件为:采用C18毛细管色谱柱,以甲醇和0.02 mol/L乙酸铵的混合溶液为流动相,在230 nm波长下检测,施加电压20 kV。在最佳条件下,3种目标组分可在4 min内实现分离,在4~20 mg/L浓度范围内表现出良好的线性关系。山梨酸、苯甲酸、糖精钠的检出限分别为1.8,2.6,3.4 mg/L,方法回收率在93.6%~106.2%之间,相对标准偏差在1.5%~3.3%之间。该方法可用于食品添加剂的快速高效分离和测定。
A pressurized capillary electrochromatography method was established for the simultaneous determination of three preservatives,including benzoic acid,sorbic acid,and sweetener sodium saccharin,in beverages.The optimized chromatographic separation conditions were as follows:a C18 capillary column utilized as separation element,a mixed solution of methanol and 0.02 mol/L ammonium acetate employed as the mobile phase,the detection performed at a wavelength of 230 nm with a voltage of 20 kV.Under optimal conditions,the three target components were capable of separate within 4 min and exhibited favorable linear relationships in the concentration range of 4-20 mg/L.The detection limits of sorbic acid,benzoic acid,and saccharin sodium were 1.8,2.6,and 3.4 mg/L,respectively.The method recovery rates were between 93.6%and 106.2%,and the relative standard deviations were between 1.5%and 3.3%.This method can be used for rapid and efficient separation and determination of food additives.
作者
杨滢
刘莎莎
高明霞
李会香
雷杰
YANG Ying;LIU Shasha;GAO Mingxia;LI Huixiang;LEI Jie(Department of Chemistry,Fudan University,Shanghai 200433,China)
出处
《分析试验室》
2025年第12期1750-1753,共4页
Chinese Journal of Analysis Laboratory
基金
国家自然科学基金(21974023,22274027)资助。
关键词
加压毛细管电色谱
甜味剂
防腐剂
苯甲酸
山梨酸
糖精钠
pressurized capillary electrochromatography
sugar substitute
preservative
benzoic acid
sorbic acid
saccharin sodium
