高效液相色谱法测定辣白菜中的苯甲酸.pdfVIP

7 1 Vol. 7 No. 1 2016 1 Journal of Food Safety and Quality Jan. , 2016 1* 2 1 李美花 , 朴京淑 , 卢清花 (1. , 133001; 2. , 133001) 摘 要: 目的 方法 , A- , B-(0.02 mol/L)(A:B=5:95, V:V), 1 mL/min, ZORBAX Eclipse Plus-C18 (150 mm×4.6 mm, 5 μm)30 ℃, 230 nm 结果 6 min , 5.9 min , 100.42%结论 , , 关键词: ; ; Determination of benzoic acid in kimchi by high performance liquid chromatography 1* 2 1 LI Mei-Hua , PIAO Jing-Shu , LU Qing-Hua (1. Yanbian Center for Disease Control and Prevention, Yanji 133001, China; 2. College of Pharmacy, Yanbian University, Yanji 133001, China) ABSTRACT: Objective To establish a method for the determination of benzoic acid in kimchi by high performance liquid chromatography (HPLC). Methods The kimchi sample was pretreated and filtered, and then injected into a ZORBAX Eclipse Plus-C18 column (150 mm×4.6 mm, 5 μm ). The elution was performed with the mobile phase of methanol-ammonium acetate (5:95, V:V), the flow rate was 1.0 mL/min, the temperature of column was 30 ℃ , and the detection wavelength was 230 nm. Results The separation and detection was completed within 6 min, the retention time of benzoic acid was about 5.9 min, and the average recovery was 100.42%. Conclution The detection method is simple, fast, stable and available, which can quickly detect the benzoic acid in kimch