高效液相色谱法同时检测酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸和糖精钠含量
目的 建立酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸、糖精钠含量的高效液相色谱分析方法。 方法 样品去除蛋白后, 用甲醇提取, 提取液用高压液相色谱仪进行检测。结果 安赛蜜、苯甲酸、山梨酸、糖精钠在0~100 μg/kg 范围内, 浓度与峰面积有良好的线性关系, 相关系数大于0.999, 检出限分别为2.87、0.96、0.97和2.69 mg/kg; 样品的加标平均回收率分别为95.59%~104.52%、93.21%~108.05%、97.75%~107.98%和97.48%~103.67%, 相对标准偏差均小于10%。结论 本方法适用于酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸、糖精钠含量同时测定的需要。
Objective To establish a high performance liquid chromatography (HPLC) method for determination of the content of acesulfame, benzoic acid, sorbic acid, and sodium saccharin in acidic milk and ice cream. Methods The samples were extracted with methanol after precipitating the protein, and their contents were measured by HPLC. Results There was a good linear relationship between the concentration and peak area of acesulfame, benzoic acid, sorbic acid, and saccharin sodium in the range of 0~100 μg/kg , the correlation coefficient is greater than 0.999. The detection limit were 2.87, 0.96, 0.97, and 2.69 mg/kg, and the recoveries were 95.59%~104.52%, 93.21%~108.05%, 97.75%~107.98%, and 97.48~103.67%, respectively, with the relative standard deviation less than 10%. Conclusion This method is suitable for the requirement of determination of the content of acesulfame, benzoic acid, sorbic acid and saccharin sodium in acidic milk drinks and ice cream.
标题：高效液相色谱法同时检测酸性乳饮料及冰淇淋中安赛蜜、苯甲酸、山梨酸和糖精钠含量
英文标题：Determination of acesulfame, benzoic acid, sorbic and sodium saccharin in acidic milk drink and ice cream by high performance liquid chromatography
作者：
袁凤琴 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
王佳 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
牛爱华 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
苏美玲 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
梁轶 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
常建军 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
宋晓东 内蒙古蒙牛乳业(集团)股份有限公司中心实验室
中文关键词:安赛蜜,苯甲酸,山梨酸,糖精钠,高效液相色谱法,检测,
英文关键词:acesulfame,benzoic acid,sorbic acid,sodium saccharin,high performance liquid chromatography,detection,
发表日期：2014-04-01
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