摘要
目的：建立月饼中5种常用防腐剂、甜味剂苯甲酸、山梨酸、糖精钠、安塞蜜、脱氢乙酸同时测定的高效液相色谱方法。方法：样品经处理后在C18（5μm，150×4．60mm）色谱柱、流动相为甲醇：0．02mol／L乙酸铵（93：7）、紫外检测波长230nm的色谱条件下进样10川测定。结果：实现5种添加剂完全分离，在10～100μg／ml范围内线性良好，标准曲线r值0．9990—0．9994，检出限2．05～8．21μg／L，样品加标回收率89．0％～102．5％。结论：该方法操作简便，回收率和灵敏度高，重现性和选择性好，适用于月饼中添加剂的测定。
Objective：To establish a high performance liquid chromatography（HPLC） method for determining five commonly -used preservatives and sweeteners such as benzoic acid, sorbic acid, saccharin sodium, ansai honey, dehydroacetic acid in moon cakes simultaneously. Methods：Under the chromatographic conditions that the column was C18; the mobile phase was methanol： 0.02 mol/L ammonium acetate（93：7 ） ;the detective wavelength was 230 nm, 10 Ixl samples was determined by HPLC after treatment. Results： Five preservatives were separated completely; within the range of 10 - 100 ml/ml, the lineafity was excellent; the value of the standard curve was O. 9990 - O. 9994 ; the limit of detection was 2. 05 - 8.21 μg/L; the recovery rate was 89.0% 102. 5%. Conclusion：The method is simple, reliable, accurate and it can be used for determining food additives in moon cakes.
出处
《中国卫生检验杂志》
CAS
2009年第2期335-336,共2页
Chinese Journal of Health Laboratory Technology
关键词
高效液相色谱法
月饼
防腐剂
甜味剂
High performance liquid chromatography
Moon cakes
Preservative
Sweetener
作者简介
黄欣（1969-），主管检验师，主要从事理化检验工作。
