富硒豆豉中安赛蜜、苯甲酸、山梨酸、糖精钠、脱氢乙酸的测定
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摘要
目的建立高效液相色谱法同时测定富硒豆豉中安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸的分析方法。方法样品经过沉淀剂沉淀蛋白后过滤,使用C_(18)反向色谱柱(pH1.5～9.0)分离,用甲醇-乙酸铵溶液作为流动相进行洗脱,经高效液相色谱紫外检测器和二极管阵列检测器检测,检测波长为230 nm。结果 5种添加剂具有良好的线性关系,相关系数均大于0.9990,检出限为1.0～2.0mg/kg。应用该方法检测富硒豆豉的加标回收率为90.2%～101.1%,相对标准偏差小于2.0%。结论本研究建立的方法有效可行,结果可靠,适用于富硒豆豉中5种添加剂的检测。
Objective To establish a method for determination of acesulfame potassium, benzoic acid, sorbic acid, saccharin sodium dihydrate and dehydroacetic acid in Se-enriched and fermented soyabeans by high performance liquid chromatography(HPLC). Methods The sample was deproteinated by precipitator and filtered, then separated on C_(18) column(pH 1.5-9.0) with methanol and ammonium acetate as mobile phase, then detected by HPLC with UV detector and diode array detector, and the detection wavelength was 230 nm. Results The 5 additives had a good linear relationship, and the correlation coefficients were all greater than 0.9990. The limits of detection were 1.0-2.0 mg/kg. The recoveries of Se-enriched and fermented soybeans were 90.2%-101.1%, with the relative standard deviations of less than 2.0%. Conclusion The established method is feasible and effective, and has the reliable results, which is suitable for the determination of additives in Se-enriched and fermented soyabeans.
Objective To establish a method for determination of acesulfame potassium, benzoic acid, sorbic acid, saccharin sodium dihydrate and dehydroacetic acid in Se-enriched and fermented soyabeans by high performance liquid chromatography(HPLC). Methods The sample was deproteinated by precipitator and filtered, then separated on C_(18) column(pH 1.5-9.0) with methanol and ammonium acetate as mobile phase, then detected by HPLC with UV detector and diode array detector, and the detection wavelength was 230 nm. Results The 5 additives had a good linear relationship, and the correlation coefficients were all greater than 0.9990. The limits of detection were 1.0-2.0 mg/kg. The recoveries of Se-enriched and fermented soybeans were 90.2%-101.1%, with the relative standard deviations of less than 2.0%. Conclusion The established method is feasible and effective, and has the reliable results, which is suitable for the determination of additives in Se-enriched and fermented soyabeans.
引文
[1]尤妍,潘辉国,陈盼盼,等.高效液相色谱法同时测定饮料中5种添加剂[J].食品研究与开发,2016,(4):164-166.You Y,Pan HG,Chen PP,et al.Determination of five addtives in beverage by high performance liquid chromatography[J].Food Res Dev,2016,(4):164-166.
[2]王健,方建军.HPLC快速测定月饼中5种添加剂[J].食品研究与开发,2016,(10):147-149.Wang J,Fang JJ.HPLC rapid determination of five kinds of additives in moon cake[J].Food Res Dev,2016,(10):147-149.
[3]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National food safety standard-Standards for the use of food additives[S].
[4]GB 5009.28-2016食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].GB 5009.28-2016 National food safety standard-Determination of benzoic acid,sorbic acid and saccharin sodium dihydrate in food[S].
[5]GB 5009.121-2016食品安全国家标准食品中脱氢乙酸的测定[S].GB 5009.121-2016 National food safety standard-determination of dehydroacetic acid in food[S].
[6]GB/T 5009.140-2003饮料中乙酰磺胺酸钾的测定[S].GB/T 5009.140-2003 Determination of potassium acesulfame in beverage[S].
[7]蒋孟圆,张瑞雨,刘晓松,等.二极管阵列-超高效液相色谱法同时测定食品中5种添加剂的含量[J].食品安全质量检测学报,2017,8(10):3819-3825.Jiang MY,Zhang RY,Liu XS,et al.Simultaneous determination of 5 kinds of additives in food by ultra high performance liquid chromatography with diode array detector[J].J Food Saf Qual,2017,8(10):3819-3825.
[8]李素琴,赵贞,刘丽君,等.高效液相色谱法检测乳制品中7种添加剂[J].乳业科学与技术,2016,(4):22-25.Li SQ,Zhao Z,Liu LJ,et al.Detection of 7 additives in dairy products by high performance liquid chromatography[J].J Dairy Sci Technol,2016,(4):22-25.
[9]Qing L,Hong IP,Han SB,et al.Analysis of anti-adipogenic constituents of cordyceps militaris using high performance liquid chromatography-diode array detection in different samples:Comparison with anti-adipogenic activity[J].Nat Prod Sci,2012,(3):171-176.
[10]高敬铭,刘莹,姬建生,等.超高效液相色谱法同时测定食品中5种添加剂[J].理化检验(化学分册),2016,(1):29-32.Gao JM,Liu Y,Ji JS,et al.Simultaneous determination of 5 additives in food by UPLC[J].Phys Test Chem Anal B,2016,(1):29-32.
[11]罗亮,姚帮本,吴巧.高效液相色谱法测定食品中5种防腐剂和甜味剂[J].安徽农业科学,2016,(10):95-97.Luo L,Yao BB,Wu Q.Determination of five preservatives and sweeteners in food by high performance liquid chromatography[J].J Anhui Agric Sci,2016,(10):95-97.
[12]高功敏,邹强,杨希,等.食品中安赛蜜、苯甲酸、山梨酸、糖精钠、脱氢乙酸同时检测方法[J].广东化工,2017,(18):176-184.Gao GM,Zou Q,Yang X,et al.Method for the determination of acesulfame,benzoic acid,sorbic acid,saccharin sodium,dehydroacetic acid in foods at the same time[J].Guangdong Chem Ind,2017,(18):176-184.
[13]肖文静.食品中添加剂山梨酸、苯甲酸、脱氢乙酸、糖精钠的同时检测方法探讨[J].现代食品,2017,(23):87-89.Xiao WJ.Discussion on simultaneous determination of sorbic acid,benzoic acid,dehydroacetic acid and sodium saccharin in food additives[J].Mod Food,2017,(23):87-89.
[14]项林敏,金煜彬.HPLC法同时测定糕点中7种食品添加剂[J].武汉轻工大学学报,2015,(3):16-19.Xiang LM,Jin YB.Simultaneous determination of 7 kinds of pastry food additives by HPLC[J].J Wuhan Polytech Univ,2015,(3):16-19.
[2]王健,方建军.HPLC快速测定月饼中5种添加剂[J].食品研究与开发,2016,(10):147-149.Wang J,Fang JJ.HPLC rapid determination of five kinds of additives in moon cake[J].Food Res Dev,2016,(10):147-149.
[3]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National food safety standard-Standards for the use of food additives[S].
[4]GB 5009.28-2016食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].GB 5009.28-2016 National food safety standard-Determination of benzoic acid,sorbic acid and saccharin sodium dihydrate in food[S].
[5]GB 5009.121-2016食品安全国家标准食品中脱氢乙酸的测定[S].GB 5009.121-2016 National food safety standard-determination of dehydroacetic acid in food[S].
[6]GB/T 5009.140-2003饮料中乙酰磺胺酸钾的测定[S].GB/T 5009.140-2003 Determination of potassium acesulfame in beverage[S].
[7]蒋孟圆,张瑞雨,刘晓松,等.二极管阵列-超高效液相色谱法同时测定食品中5种添加剂的含量[J].食品安全质量检测学报,2017,8(10):3819-3825.Jiang MY,Zhang RY,Liu XS,et al.Simultaneous determination of 5 kinds of additives in food by ultra high performance liquid chromatography with diode array detector[J].J Food Saf Qual,2017,8(10):3819-3825.
[8]李素琴,赵贞,刘丽君,等.高效液相色谱法检测乳制品中7种添加剂[J].乳业科学与技术,2016,(4):22-25.Li SQ,Zhao Z,Liu LJ,et al.Detection of 7 additives in dairy products by high performance liquid chromatography[J].J Dairy Sci Technol,2016,(4):22-25.
[9]Qing L,Hong IP,Han SB,et al.Analysis of anti-adipogenic constituents of cordyceps militaris using high performance liquid chromatography-diode array detection in different samples:Comparison with anti-adipogenic activity[J].Nat Prod Sci,2012,(3):171-176.
[10]高敬铭,刘莹,姬建生,等.超高效液相色谱法同时测定食品中5种添加剂[J].理化检验(化学分册),2016,(1):29-32.Gao JM,Liu Y,Ji JS,et al.Simultaneous determination of 5 additives in food by UPLC[J].Phys Test Chem Anal B,2016,(1):29-32.
[11]罗亮,姚帮本,吴巧.高效液相色谱法测定食品中5种防腐剂和甜味剂[J].安徽农业科学,2016,(10):95-97.Luo L,Yao BB,Wu Q.Determination of five preservatives and sweeteners in food by high performance liquid chromatography[J].J Anhui Agric Sci,2016,(10):95-97.
[12]高功敏,邹强,杨希,等.食品中安赛蜜、苯甲酸、山梨酸、糖精钠、脱氢乙酸同时检测方法[J].广东化工,2017,(18):176-184.Gao GM,Zou Q,Yang X,et al.Method for the determination of acesulfame,benzoic acid,sorbic acid,saccharin sodium,dehydroacetic acid in foods at the same time[J].Guangdong Chem Ind,2017,(18):176-184.
[13]肖文静.食品中添加剂山梨酸、苯甲酸、脱氢乙酸、糖精钠的同时检测方法探讨[J].现代食品,2017,(23):87-89.Xiao WJ.Discussion on simultaneous determination of sorbic acid,benzoic acid,dehydroacetic acid and sodium saccharin in food additives[J].Mod Food,2017,(23):87-89.
[14]项林敏,金煜彬.HPLC法同时测定糕点中7种食品添加剂[J].武汉轻工大学学报,2015,(3):16-19.Xiang LM,Jin YB.Simultaneous determination of 7 kinds of pastry food additives by HPLC[J].J Wuhan Polytech Univ,2015,(3):16-19.