HPLC法同时测定蜜饯中苯甲酸、山梨酸和糖精钠含量研究

摘要

The paper estabalished a method to determination of benzonic acid, sorbic acid and saccharin sodium in glace fruit by HPLC. The sample was pretreated before examination. The results showed the calibration curves for benzoic acid, sorbic acid and saccharin sodium had good linear relations between 0. 01 and 0. 20mg/ml. The linear correlation coefficient was greater than 0. 998. The detection limits of benzoic acid, sorbic acid and saccharin sodium were 0. 10, 0.09 and 0. 10 mg/L respectively. The recovery ofbenzoic acid, sorbic acid, saccharin sodium was 97.69%, 96. 31%, 101.80% respectively. The method is simple, rapid, and accurate. It is suitable for determination of contents of benzonic acid, sorbic acid and saccharin sodium in glace fruit.%建立了一种利用高效液相色谱法（HPLC）同时检测蜜饯中苯甲酸、山梨酸和糖精钠的方法。样品经处理后,采用高效液相色谱法测定,结果表明,苯甲酸、山梨酸和糖精钠在0.01～0.20mg/mL浓度范围内呈良好线性关系（r≥0.9998）,检出限苯甲酸为0.10mg/L,山梨酸为0.09mg/L,糖精钠为0.10mg/L;其回收率苯甲酸97.69%,山梨酸96.31%,糖精钠101.80%。该方法简单、快速、准确、易操作,适用于蜜饯中苯甲酸、山梨酸、糖精钠的测定。