HPLC测定中添加剂前处理方法的探讨.pdfVIP

中国乳品工业 zgrpgy@163.com ~qj[yINDUSTRY ~ HPLC测定中添加剂前处理方法的探讨 孙伟a ，王荣荣b ，汪清羹2 (信阳农林学院 a 生物技术系，b 食品科学系，河南信阳 464000) 摘 要:探讨了 HPLC测定酸奶中苯甲酸、山梨酸、糖精钩的前处理方法，选用在文献中曾用的4 种化学沉淀剂，通过实验与传统的蛋 白质沉淀剂相对比后，得出元，水乙醇可替代质量浓度106 g/L 亚铁氯化匆溶液-219 g/L 乙酸铸溶液的结论。采用C18 反相柱，以甲 醇:乙酸铁(质量浓度1.54 g/L)=5: 95 为流动相，紫外检测器在230 nm处检测。通过对两种乳制品的对比实验，用元水乙醇沉淀蛋白 质效果好，测定结果与传统方法录相近，苯甲酸、山梨酸、糖精钩的相对标准偏差分别是1.091%，1.314% ，1.019% ，平均加标回收率分别 是98.7% ， 102.7% ， 98.4%。实验结果表明，该方法操作简便、快速，精密度和准确度较好。 关键词:食品添加剂;酸牛奶;预处理;高效液相色谱法 中固分类号:TS252.7 立献标识码:A 文章编号: 1001-2230(2015)02-0057-03 Pretreatment methods for simultaneous determination of food additives in yo- gurt by HPLC a b a SUN Wei ,W ANG Rong-rong , W ANG Qing-mei (Xinyang College of Agricultural and Forestrγ ， a. Department of Biotechnology; (b. Department of Food science ,Xin- yang 464000 , China) Abstract: Investigation ofpretreatment methods in determination ofbenzoic acid, sorbic Acid and sodium saccharin in Yogurt by HPLC. Se- lec臼 four kinds of Chemistry agent that had be used in the references. After compared with 由e traditional protein precipitation agent through experiments , Ethanol can be identified as a 106 g/L feπOus potassium cyanide solution and 219 g/L Zinc acetate solution altematives. The sample was analyzed on a C18 reversed-phase column with a mobile phase of methanol and ammonium acetate(5: 95 , VI町， 230 nm UV de- tection. Through to two kind of dairy products opposite experimen臼， precipitates the protein effect with the absolute ethyl alcohol to be good, the determination result and the traditional method are closest. benzoic ac址， sorbic acid , saccharin sodium relative standard deviation is 1.091 %, 1.314% , 1.019% with the average recoveries of 98.7% , 102.7% , 9