| 高效液相色谱法测定熟肉制品中苯甲酸和山梨酸含量 |
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| 引用本文： | 张雪梅,池利民.高效液相色谱法测定熟肉制品中苯甲酸和山梨酸含量[J].安徽农业科学,2009,37(13):5823-5824. |
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| 作者姓名： | 张雪梅 池利民 |
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| 作者单位： | 河北化工医药职业技术学院,河北石家庄,050026;河北化工医药职业技术学院,河北石家庄,050026 |
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| 摘 要： | 目的]探索高效液相色谱法测定熟肉制品中苯甲酸和山梨酸含量的方法。方法]将苯甲酸和山梨酸经氢氧化钠溶液浸泡后，经蛋白质沉淀和过滤，被测组分滞留于水相中与杂质分离。取相同体积样液和苯甲酸和山梨酸标准溶液分别注入液相色谱仪进行分析。结果]加入20％硫酸铜溶液10ml并放置40min能较好的盐析蛋白质。甲醇含量为5％时有较好的分离度和合适的保留时间，流动相甲醇与0．02mL／L醋酸铵配比为5：95，流速为1．0ml／min时，苯甲酸与山梨酸的色谱分离较好。苯甲酸、山梨酸的保留时间分别为5．645、7．736min，相对标准偏差分别为1．63％和3．99％；平均回收率分别为86．8％和91．6％；最小检出量分别为1．0、0．5ng。结论]采用该方法沉淀完全，检出限低，预处理较简便，损失少，线性好。
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| 关 键 词： | 高效液相色谱 苯甲酸 山梨酸 |
Determination of Benzoic Acid and Sorbic Acid in Cooked Meat Products by HPLC |
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| ZHANG Xue-mei et al.Determination of Benzoic Acid and Sorbic Acid in Cooked Meat Products by HPLC[J].Journal of Anhui Agricultural Sciences,2009,37(13):5823-5824. |
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| Authors: | ZHANG Xue-mei |
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| Institution: | ZHANG Xue-mei et al (Hebei Vocational , Technical College of Chemical Engineering , Medicine,Shijiazhuang,Hebei 050026) |
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| Abstract: | Objective] The study aimed to discuss the method of determining benzoic acid and sorbic acid content in the cooked meat products by HPLC.Method] Benzoic acid and sorbic acid were soaked in sodium hydroxide liquor,after sedimentation and filtration of protein,the tested components were detained in water phrase and separated from impurity.The sample liquid and standard liquid of benzoic acid and sorbic acid with same volume were injected into the liquid chromatography for analysis.Result] The better salted... |
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| Keywords: | HPLC Benzoic acid Sorbic acid |
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