| 发酵乳及果酱中苯甲酸、山梨酸、糖精钠和安赛蜜的高效液相色谱法测定 |
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| 引用本文： | 陈静,岳虹,刘春霞,武伦玮,刘丽君.发酵乳及果酱中苯甲酸、山梨酸、糖精钠和安赛蜜的高效液相色谱法测定[J].乳业科学与技术,2018,41(6):37-41. |
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| 作者姓名： | 陈静 岳虹 刘春霞 武伦玮 刘丽君 |
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| 作者单位： | 内蒙古伊利实业集团股份有限公司,内蒙古 呼和浩特,010110 |
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| 摘 要： | 建立发酵乳及果酱中苯甲酸、山梨酸、糖精钠和安赛蜜的反相高效液相色谱分析方法。用水做提取剂，在C18反相色谱柱上进行分离，采用乙酸铵缓冲溶液（20 mmoL/L，pH 4.6）-甲醇为流动相进行等度洗脱，用于苯甲酸和山梨酸测定时流动相A、B的体积比为85∶15，糖精钠和安赛蜜测定时为95∶5，采用紫外检测器在254 nm波长处检测，外标法定量。结果表明：发酵乳样品中苯甲酸、山梨酸、糖精钠和安赛蜜的添加量为1～20 mg/kg时，加标回收率为92.0%～102.4%；果酱样品中苯甲酸、山梨酸、糖精钠和安赛蜜的
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| 关 键 词： | 甜味剂 防腐剂 苯甲酸 山梨酸 糖精钠 安赛蜜 |
High Performance Liquid Chromatography Determination of Benzoic Acid,Sorbic Acid,Saccharin Sodium and Acesulfame K in Fermented Milk and Jam |
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| CHEN Jing,YUE Hong,LIU Chunxia,WU Lunwei,LIU Lijun.High Performance Liquid Chromatography Determination of Benzoic Acid,Sorbic Acid,Saccharin Sodium and Acesulfame K in Fermented Milk and Jam[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2018,41(6):37-41. |
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| Authors: | CHEN Jing YUE Hong LIU Chunxia WU Lunwei LIU Lijun |
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| Institution: | (Inner Mongolia Yili Industrial Group Co. Ltd., Hohhot 010110, China) |
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| Abstract: | An high performance liquid chromatographic (HPLC) method for the determination of four sweeteners and
one preservative in fermented milk and jam was developed in this paper. Water was used as the extraction solvent. The
chromatographic separation was performed on a reversed phase C18 column using a mobile phase composed of a mixture of
20 mmol/L ammonium acetate buffer solution (pH 4.6) and methanol by isocratic elution. The ratio between mobile phase A
and B was 85:15 (V/V) for the detection of benzoic acid and sorbic acid and 95:5 (V/V) for the detection of saccharin sodium
and acesulfame K. The analytes were detected using an ultraviolet detector at 254 nm and quantified by an external standard
method. The recoveries for benzoic acid, sorbic acid, saccharin sodium and acesulfame K in fermented milk at spiked levels
of 1–20 mg/kg were 92.0%–102.4%, and the recoveries in jam at spiked levels of 5–20 mg/kg were 92.3%–105.8%. The
limit of quantification (LOQ) for all analytes was 1 and 5 mg/kg in fermented milk and jam, respectively. |
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| Keywords: | sweetener preservative benzoic acid sorbic acid saccharin sodium acesulfame K |
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