水煮薇菜中食品添加剂的检测
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摘要
以水煮薇菜为原料,经破碎提取,使用高效液相色谱的方法同时检测5种食品添加剂含量,包括安赛蜜、糖精钠、山梨酸、苯甲酸、脱氢醋酸钠。结果表明:使用Waters SymmetryShield C_(18)(150mm×4.6mm,5μm)色谱柱进行分离,流动相为0.02mol/L乙酸铵-甲醇(100+5)缓冲溶液,检测波长为220mm,一次直接进样,同时测定。此法分离效果好,回收率高,操作简便,适合大批量同时检测。
Using boiled Osmunda japonica as the raw material,the content of five food additives is determined by high performance liquid chromatography(HPLC)after being crushed and extracted,including acesulfame,saccharin sodium,sorbic acid,benzoic acid and sodium dehydroacetate.The results show that the Waters SymmetryShield C_(18)(150 mm×4.6 mm,5μm)chromatographic column is used for separation.The mobile phase is 0.02 mol/L ammonium acetate-methanol(100+5)slow solution,the detection wavelength is 220 mm,and the sample is directly injected once and determined simultaneously.This method has good separation effect,high recovery and simple operation,and is suitable for mass detection at the same time.
Using boiled Osmunda japonica as the raw material,the content of five food additives is determined by high performance liquid chromatography(HPLC)after being crushed and extracted,including acesulfame,saccharin sodium,sorbic acid,benzoic acid and sodium dehydroacetate.The results show that the Waters SymmetryShield C_(18)(150 mm×4.6 mm,5μm)chromatographic column is used for separation.The mobile phase is 0.02 mol/L ammonium acetate-methanol(100+5)slow solution,the detection wavelength is 220 mm,and the sample is directly injected once and determined simultaneously.This method has good separation effect,high recovery and simple operation,and is suitable for mass detection at the same time.
引文
[1]崔明,王欣婷,孙婷,等.苯甲酸与山梨酸的危害及检测方法[J].品牌与标准化,2015(9):51-53.
[2]GB 2760-2014,食品添加剂使用标准[S].
[3]李玉强,宴晓清,张艳芳,等.高效液相色谱法同时检测蛋白饮料中安赛蜜、糖精钠、山梨酸、苯甲酸、脱氢乙酸的前处理方法研究[J].科技与企业,2014(4):249-251.
[4]程盛华,丁丽,林玲,等.高效液相色谱法同时测定月饼中的苯甲酸、山梨酸和糖精钠[J].食品科学,2008,29(6):376-378.
[5]刘洋,陈枚.液相色谱法可同时检测安赛蜜、糖精钠、苯甲酸、山梨酸[J].食品质量安全与检测,2007,7(3):30-31.
[6]陈丹萍,杨富春,张宝元.超高效液相色谱法-快速测定饮料中的安赛蜜、苯甲酸、山梨酸和糖精钠[J].现代食品科技,2011,27(5):601-603.
[7]周红霞,张红琳,黄娟,等.高效液相色谱法同时检测液体食品中苯甲酸、山梨酸、安赛蜜、糖精钠含量的研究[J].中国食品添加剂,2014(3):208-212.
[8]程春梅,李歆,董刘敏,等.月饼中安赛蜜、糖精钠、苯甲酸、山梨酸、脱氢乙酸检测方法的研究[J].江西农业学报,2009,21(11):102-103.
[9]杨红梅,刘艳琴,殷晓燕.高效液相色谱法同时测定食品中的安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸[J].食品与机械,2007,23(5):118-121.
[10]GB/T 5009.29-2003,食品中山梨酸、苯甲酸的测定[S].
[11]曲娜,赵亚军,郭莹.高效液相色谱法同时测定食品中山梨酸、苯甲酸、糖精钠、安赛蜜的方法研究[J].中国食品添加剂,2008(5):146-148.
[12]Silva B M,Andrade P B,Mendes G C,et al.Analysis of phenolic compounds in the evaluation of commercial quince jam authenticity[J].Journal of Agricultural&Food Chemistry,2000,48(7):2853-2857.
[2]GB 2760-2014,食品添加剂使用标准[S].
[3]李玉强,宴晓清,张艳芳,等.高效液相色谱法同时检测蛋白饮料中安赛蜜、糖精钠、山梨酸、苯甲酸、脱氢乙酸的前处理方法研究[J].科技与企业,2014(4):249-251.
[4]程盛华,丁丽,林玲,等.高效液相色谱法同时测定月饼中的苯甲酸、山梨酸和糖精钠[J].食品科学,2008,29(6):376-378.
[5]刘洋,陈枚.液相色谱法可同时检测安赛蜜、糖精钠、苯甲酸、山梨酸[J].食品质量安全与检测,2007,7(3):30-31.
[6]陈丹萍,杨富春,张宝元.超高效液相色谱法-快速测定饮料中的安赛蜜、苯甲酸、山梨酸和糖精钠[J].现代食品科技,2011,27(5):601-603.
[7]周红霞,张红琳,黄娟,等.高效液相色谱法同时检测液体食品中苯甲酸、山梨酸、安赛蜜、糖精钠含量的研究[J].中国食品添加剂,2014(3):208-212.
[8]程春梅,李歆,董刘敏,等.月饼中安赛蜜、糖精钠、苯甲酸、山梨酸、脱氢乙酸检测方法的研究[J].江西农业学报,2009,21(11):102-103.
[9]杨红梅,刘艳琴,殷晓燕.高效液相色谱法同时测定食品中的安赛蜜、苯甲酸、山梨酸、糖精钠和脱氢乙酸[J].食品与机械,2007,23(5):118-121.
[10]GB/T 5009.29-2003,食品中山梨酸、苯甲酸的测定[S].
[11]曲娜,赵亚军,郭莹.高效液相色谱法同时测定食品中山梨酸、苯甲酸、糖精钠、安赛蜜的方法研究[J].中国食品添加剂,2008(5):146-148.
[12]Silva B M,Andrade P B,Mendes G C,et al.Analysis of phenolic compounds in the evaluation of commercial quince jam authenticity[J].Journal of Agricultural&Food Chemistry,2000,48(7):2853-2857.