高效液相色谱法同时测定酱油中6种防腐剂.pdf

※分析检测 食品科学 2011, Vol. 32, No. 22 213 高效液相色谱法同时测定酱油中6 种防腐剂 郑晓冰，赵质创，朱 虹，黄文水 (汕头市质量计量监督检测所，广东汕头 5 1504 1) 摘 要：建立高效液相色谱法同时测定酱油中6 种常见防腐剂(苯甲酸、山梨酸、脱氢乙酸、3 种对羟基苯甲酸酯) 的检测方法。样品经2 0 % 甲醇溶液提取后，C 18 色谱柱分离，以甲醇- 1.5 5 g / L 乙酸铵溶液为流动相梯度洗脱， 采用二极管阵列检测器检测，结果显示，6 种组分分离完全，线性良好，加标回收率为8 9 % ～10 3 % ，相对标 准偏差为 1 . 0 9 % ～2 . 8 1% 。该方法灵敏度高、选择性好、回收率高、简单快捷，能满足常规检测及酱油食品 的安全控制需要。 关键词：高效液相色谱；防腐剂；同时测定；酱油 Simultaneous Determination of Six Preservatives in Soya Sauce by High Performance Liquid Chromatography ZHEN G Xiao-b ing ，ZHAO Zhi-chu ang ，ZHU Hong ，HUAN G Wen-shui (Shantou Institute of Supervision and Quality and Metrology, Shantou 51504 1, China) Abstract ：In this paper, we report a method that allows the simultaneou s determination of 6 preservatives including benzoic acid, sorbic acid, dehydroacetic acid and 3 p-hydroxybenzoates in soya sauce. The preservatives in samples were extracted with 20% methanol, separated on a C18 column using a mobile phase made up of methanol and 1.55 g/L ammonium acetate, and detected with a diode array detector. All six preservative compounds were separated successfully and showed a good linear relationship between their concentrations and peak areas. The mean recovery rates across three spike levels were 89% —103% with a RSD ranging from 1.09% to 2.8 1%. Our results demonstrate that this method is sen sitive, selective, simple, convenient and high- recovery and allows the routine determination and food safety control of soya sauce. Key words ：high performance liquid chromatography (HPLC)；preservatives ；simultaneous determination ；soya sauce 中图分类号：O657.7 ；TS207.3 文献标识码：A 文章编号：1002-6630(20 11)22-02 13-03 苯甲酸、山梨酸、脱氢乙酸以及对羟基苯甲酸酯 但分离效果较