离子色谱法测定食品中的安赛蜜含量
目的 建立离子色谱法测定食品中安赛蜜的含量。方法 样品采用纯水超声浸提, 提取液经C18固相萃取小柱除杂后, 用戴安AS-19(250 mm×4 mm, 7.5 μm)色谱柱进行分离, 以20 mmol/L KOH作为淋洗液进行电导检测, 以外标法定量。结果 安赛蜜在1.0~5.0 mg/L范围内线性关系良好, 相关系数r为0.9992; 方法回收率为95.0%~98.8%, 对阳性样品进行6次重复测定, 计算结果的相对标准偏差为0.20%; 检出限为0.5 mg/kg。食品中的常规阴离子如硫酸根离子、氯离子、乙酸根等以及样品的pH均不干扰安赛蜜的测定。结论 该方法准确灵敏且快速简便, 可以用于食品中安赛蜜的测定。
Objective To establish a method for the determination of acesulfame potassium in foodstuffs by ion chromatography. Methods The samples were extracted by ultrasonic with pure water. The extract was cleaned up by a C18 solid phase column, separated with Dionex AS-19 (250 mm×4 mm, 7.5 μm), and then detected with conductivity detector using 20 mmol/L potassium hydroxide as mobile phase, and external standard method was used for quantification. Results Acesulfame potassium had a good linear relationship in the range of 1.0~5.0 mg/L with correlation coefficient of 0.9992. The recoveries were in the range of 95.0%~98.8%. The positive samples were detected for repeated 6 times and the relative standard deviation was 0.20%. The limit of detection was 0.5 mg/kg. The conventional anions such as sulfate ion, chloride ion and acetate ion and pH in foodstuffs did not interfere with the determination of acesulfame potassium. Conclusion The method is accurate, sensitive, rapid and simple, which can be used for the determination of acesulfame potassium in foodstuffs.
标题：离子色谱法测定食品中的安赛蜜含量
英文标题：Determination of acesulfame potassium in foodstuffs by ion chromatography
作者：
赵士权 南京市疾病预防控制中心
查河霞 南京市疾病预防控制中心
中文关键词:离子色谱法,食品,安赛蜜,
英文关键词:ion chromatography,foodstuffs,acesulfame potassium,
发表日期：2016-03-28
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