RP-HPLC法同时测定糕点中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸

摘要

RP-HPLC was applied to the separation and determination of acesulfame, benzoic acid, sorbic acid, sac-charin sodium, and dehydroacetic acid in cakes. SunFire C18 was used as reversed phase column, and a solution contain-ing methanol and phosphate buffered saline mixed in the ratio of 7 to 93 was used as the mobile phase. The flow was 1.0 mL/min, the detect wavelength was 230 nm, the column temperature was 30℃, and the injection volume was 20μL. The limit of detection was between 0.4 mg/kg and 1.0 mg/kg, the linear plots were obtained between 0.2 mg/L and 120 mg/L. The fortification recoveries were between 87.7% and 105.3%, and RSD (n=6) value were less than 5%. This method is simple and highly sensitive, can be used to determine acesulfame, benzoic acid, sorbic acid, saccharin sodium, and dehydroacetic acid in cakes simultaneously.%建立反相高效液相色谱法（RP-HPLC）同时测定糕点中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸。该方法糕点样品经处理后，采用SunFire C18（5μm，4.6 mm×250 mm）反相色谱柱，流动相为甲醇：磷酸盐缓冲液（pH6.7）=7∶93等度洗脱，流速为1.0 mL/min，检测波长230 nm，柱温为30℃，进样量为20μL。线性范围0.2 mg/L～120 mg/L，检出限0.4 mg/kg～1.0 mg/kg，加标回收率为87.7%～105.3%，相对标准偏差小于5％。结果表明，该方法操作简便、结果可靠，可用于同时检测糕点中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸。