高效液相色谱法测定高脂类酱腌菜中苯甲酸、山梨酸的含量

High-performance Liquid Chromatography for Determination of Benzoic Acid and Sorbic Acidin in Soybean paste and salted vegetable

中文关键词:  高效液相色谱法,苯甲酸,山梨酸

英文关键词:HPLC,benzoic acid,sorbic acid

中文摘要:

      建立了高效液相色谱法测定高脂类酱腌菜中苯甲酸、山梨酸含量的测定方法.样品用乙醚高速匀浆的方法提取后，通过改变其酸碱度而改变其在有机相和水相中分配比的方法，去除脂肪等杂质的干扰，采用C18分离柱，用甲醇∶乙酸胺溶液（5∶95,V/V）作为流动相，检测波长为230 nm，同时测定苯甲酸、山梨酸. 2种组分的检出限分别为为0.3 mg/kg、0.25 mg/kg，回收率在94.1%~105.0%之间，测定结果的相对标准偏差为1.3%~2.1%.

英文摘要:

      A method for the determination of sorbic acid and benzoic acid in Soybean paste and salted vegetable was established．The sample was mashed at a high speed meanwhile sorbic acid and benzoic acid was extracted by diethyl ether．The fat in the sample would be removed by changing the pH of the liquor．Sorbic acid and benzoic acid were detected by HPLC．Using C18 stainless column with methanol-Ammonium acetate (5∶95,V/V) measure sorbic acid and benzoic acid,detection wave length was 230 nm．The limit of detection(LOD)were 0.3 mg／kg for benzoic acid and 0.25 mg／kg for sorbic acid．The recovery was between 94.1%~105.0% and the relative standard deviation was between 1.3%~2.1% ．