【摘要】 以山梨酸钾为内标物,采用高效液相色谱法测定酱油中的糖精钠和苯甲酸钠的含量。样品经体积分数为50%的乙醇溶液提取后,采用Nova-Pak C18色谱柱(3.9 mm×15 mm×5μm)分离,以甲醇-0.02 mol/L乙酸铵(5∶95,V/V)为流动相进行洗脱,流速1 m L/min,紫外检测波长230 nm。结果表明,在0.1~1.4 mg/kg的添加范围,糖精钠、苯甲酸钠的加标回收率分别为99.5%~102.3%,95.1%~102.1%,相对标准偏差(RSD)分别为0.69%和0.82%。所测酱油中糖精钠和苯甲酸钠的含量分别为3.27 mg/kg和0.133 mg/kg。采用该方法回收率高、准确性好,可用于酱油中糖精钠和苯甲酸钠含量分析。更多还原

【Abstract】 With potassium sorbate as internal standard, the content of saccharin sodium and sodium benzoate in soy sauce was determined by HPLC.Samples were extracted by 50% ethanol solution, separated by Nova-Pak C18column(3.9 mm×15 mm×5 μm), eluted by methanol-0.02 mol/L ammonium acetate(5∶95, v/v) as mobile phase, with flow rate of 1 ml/min, UV detection wavelength of 230 nm. Results showed that with the added level of0.1-1.4 mg/kg, standard addition recoveries of saccharin sodium, sodium benzoate were 99.5%-102.3% and 95.1%-102.1%, respectively. The relative standard deviation was 0.69% and 0.82%, respectively. The content of saccharin sodium and sodium benzoate in soy sauce were 3.27 mg/kg and0.133 mg/kg, respectively. The method was with high recovery rate and good accuracy, and it can be used for saccharin sodium and sodium benzoate content analysis in soy sauce.更多还原