RHPLC Determination of Preservatives and Sweetenings in Foodstuffs
摘 要
建立了高效液相色谱法测定食品中苯甲酸、山梨酸、安赛蜜、糖精钠和阿斯巴甜含量的方法.试验采用ODS-3色谱柱,以乙腈-20 mmol·L-1磷酸二氢钾溶液为流动相梯度洗脱,用紫外检测器于210 nm波长处检测糖精钠和阿斯巴甜,于230 nm波长处检测另外3种化合物.结果表明:当各个组分的质量浓度在10~200 mg·L-1范围内,质量浓度与峰面积呈线性关系.对5种化合物的测定作了精密度及回收率试验,所得结果在文中详述.
Abstract
Reverse-phase high performance liquid chromatography was applied to the determination of benzoic acid,sorbic acid,acesulfame K,sodium saccharin and aspartame in foodstuffs. The sample was extracted with water ultrasonically,the extract was separated on ODS-3 column,and eluted with a mixed solution of acetonitrile and 20 mmol·L-1 KH2PO4 solution as mobile phase by gradient elution;UV-detections at 210 nm for sodium saccharin and aspartame and at 230 nm for the other 3 compounds were used in the determination. Linear relationships between peak area and concentration of the 5 compounds were obtained in the range of 10-200 mg·L-1 for all of them. Tests for precision and recovery were performed and results were given in the paper.
中图分类号 O658
所属栏目 工作简报
基金项目
收稿日期 2006/10/17
修改稿日期
网络出版日期
作者单位点击查看
备注刘泰然(1975-),女,天津人,技师,研究方向为食品检测.和毛细管电泳法.
引用该论文: LIU Tai-ran,ZHAO Hai-yan,ZHANG Nan. RHPLC Determination of Preservatives and Sweetenings in Foodstuffs[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2008, 44(3): 252~254
刘泰然,赵海燕,张楠. 反相高效液相色谱法测定食品中防腐剂和甜味剂[J]. 理化检验-化学分册, 2008, 44(3): 252~254
被引情况:
【1】宋戈,鄂来明,单艺, "高效液相色谱法测定乳及乳制品中4种人工合成甜味剂",理化检验-化学分册 47, 150-153(2011)
【2】崔莹,朱振中,董伟, "聚N-异丙基丙烯酰胺硅胶键合固定相的应用",理化检验-化学分册 46, 756-759(2010)
共有人对该论文发表了看法,其中:
人认为该论文很差
人认为该论文较差
人认为该论文一般
人认为该论文较好
人认为该论文很好
参考文献
【1】郑鹏然,周树南.食品卫生全书[M].北京:红旗出版社,1996:642-643.
【2】张莉莉,赵美法.甜味剂工业现状与发展[J].化工中间体,2004,1(6):7.
【3】陈青川,于文莲,王静.高效液相色谱法同时测定多种食品添加剂[J].色谱,2001,19(2):105-108.
【4】尹艳春,李智红.反相高效液相色谱法同时测定食品中甜蜜素、糖精钠和苯甲酸[J].理化检验-化学分册,2003,39(8):469-470.
【2】张莉莉,赵美法.甜味剂工业现状与发展[J].化工中间体,2004,1(6):7.
【3】陈青川,于文莲,王静.高效液相色谱法同时测定多种食品添加剂[J].色谱,2001,19(2):105-108.
【4】尹艳春,李智红.反相高效液相色谱法同时测定食品中甜蜜素、糖精钠和苯甲酸[J].理化检验-化学分册,2003,39(8):469-470.
相关信息