毛细管电泳法测定食品中8种添加剂.PDFVIP

※分析检测 食品科学 2010, Vol. 31, No. 18 3 77 毛细管电泳法测定食品中8种添加剂 杨桂君，高文惠* (河北科技大学生物科学与工程学院，河北省石家庄 0500 18) 摘 要：为建立毛细管电泳法同时测定亮蓝、香兰素、山梨酸、苯甲酸、日落黄、新红、苋菜红、柠檬黄8 种 食品添加剂的分析方法。采用毛细管区带电泳- 紫外检测法，以磷酸- 硼砂缓冲体系为运行缓冲液，于2 4 0n m 波 长处对饮料、果冻、蜜饯样品进行检测，一次进样分析在8m in 内完成。结果表明：该方法的线性范围为2 .5 ～ 1000 μg/mL ，线性相关系数在0.9986～0.9998 之间，平均回收率在85 .2% ～100 .3% 之间，相对标准偏差(R SD) ≤ 6.98%(n=5) ，检测限为0.25～10 μg/mL 。该方法操作方便，检测快速，在食品添加剂的检测上取得了令人满意的效果。 关键词：食品；添加剂；毛细管电泳；紫外检测器 Determination of Eight Food Additives in Different Matrices by Capillary Electrophoresis YANG Gui-jun ，GAO Wen-hui* (College of Biological Science and Engineering, Hebei University of Science and Technology, Shij iazhuang 0500 18, China) Abstract ：A method using high performance capillary electrophoresis (HPCE) with ultraviolet detection was developed for the simultaneous determination of eight food additives, i.e. food blue 2, vanillin, sorbic acid, benzoic acid, food yellow 3, food red 10, amaranth and tartrazine. The running buffer system used was composed of phosphoric acid and borax, and the detection wavelength was set as 240 nm. Different sample preparation methods were used for the determination of three chosen matrices, including Smart orange-flavored beverage, fruit-flavored jelly and preserved date. Once-off inj ection was accomplished in 8 min. The linear range of the developed method was between 2.5 μg/mL and 1000 μg/mL, with a correlation coefficient ranging from 0.9986 to 0.9998. The average spike recoveries (n = 5) for these eight analytes varied from 85.2% to 100.3%, with a relative standard deviation of less than 6.98%. The limits of detection for them were between 0.25 μg/mL and 10 μg/mL. Satisfactory results were obtained in det