【摘要】 目的选择桂皮酸作为内标,建立HPLC法测定食品中山梨酸、苯甲酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸异丙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯。方法采用Dia-monsil(迪马)ODS(250 mm×4.6 mm,5μm)色谱柱,以乙腈、水(磷酸调pH=3)、四氢呋喃为流动相采用梯度洗脱,检测波长:254 nm,流速:1.0 mL.min-1,样品用无水乙醇-水(体积比为85∶15,磷酸调pH=2.5)提取。结果在上述条件下7种防腐剂可以达到基线分离,各组分对照曲线的线性相关性均大于0.999 6,加样回收率:93.3%~100.5%,检出限:0.025~0.500μg。结论该方法适合食品中防腐剂的实际分析。更多还原

【Abstract】 Objective To develop a HPLC method for the determination of the contents of preservatives in cosmetic taking cinnamic acid as an internal standard.Therefore,the contents of sorbic acid,benzoic acid,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate,isopropyl p-hydroxybenzoate,propyl phydroxybenzoate and butyl p-hydroxybenzoate were evaluated.Methods The column was Diamonsil(Dikma)ODS(250.0 mm×4.6 mm,5 μm) with acetonitrile,water(phosphate adjusted pH=3) and tetrahydrofuran as the mobile phase.The way of gradient elution was adapted.The detection wavelength was set at 254 nm,The flow rate was 1.0 mL·min-1.Samples were extracted by ethanol-water(V∶V=85∶15,phosphate adjusted pH=2.5).Results Under this condition,the peaks of seven preservatives were separated,the linear correlation coefficient was no less than 0.999 6,the recoveries were 93.3%-100.5%,detection limits were 0.025-0.500 μg.Conclusions This method is simple,accurate and sensitive.It can be applied for food analysis.更多还原