水中苯甲酸钠标准物质的研制
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摘要
介绍水中苯甲酸钠标准物质的制备方法。以苯甲酸钠为原料,采用重量–容量法制备溶液标准物质,以液相色谱–紫外可见分光光谱法对标准物质进行均匀性和稳定性检验,并对该标准物质定值结果的不确定度进行评定。结果表明,研制的水中苯甲酸钠标准物质的定值结果为(23.6±0.3) mg/L,有效期为6个月。该标准物质具备良好的均匀性和稳定性,可用于食品防腐剂苯甲酸分析方法的确认与评价。
The preparation method of sodium benzoate reference material in water was introduced. Sodium benzoate was used as raw material to prepare solution reference materials by weight–volume method. Uniformity and stability of reference materials were tested by liquid chromatography–ultraviolet–visible spectroscopy. The results show that the certi?ed value of sodium benzoate in water was(23.6±0.3) mg/L, and the validity period was 6 months. The reference material has good uniformity and stability, and it can be used to con?rm and evaluate the analytical method of benzoic acid as food preservative.
The preparation method of sodium benzoate reference material in water was introduced. Sodium benzoate was used as raw material to prepare solution reference materials by weight–volume method. Uniformity and stability of reference materials were tested by liquid chromatography–ultraviolet–visible spectroscopy. The results show that the certi?ed value of sodium benzoate in water was(23.6±0.3) mg/L, and the validity period was 6 months. The reference material has good uniformity and stability, and it can be used to con?rm and evaluate the analytical method of benzoic acid as food preservative.
引文
[1]马康.食品添加剂标准物质研究现状[J].中国计量,2008(11):18-20.
[2]邵鸿飞,刘元俊,冀克俭,等.食品防腐剂检测用甲醇中对羟基苯甲酸甲酯标准物质的研制[J].山东化工,2015,44(19):56-57,60.
[3]李菊,刘淑君,黄雪琳.苯甲酸和苯甲酸钠安全性与检测方法研究进展[J].粮食与油脂,2012,25(9):49-51.
[4]校瑞,张晓婷,牛家华,等.高效液相色谱法同时分离检测食品添加剂[J].化学研究,2017,28(3):348-352.
[5]谢兆辉,李学贵,许禔森.防腐剂苯甲酸(钠)测定方法的研究进、展[J].粮食与油脂,2015,28(3):6-10.
[6]杨达生,丘慧澄.纸色谱法快速测定食品中苯甲酸(钠)和山梨酸(钾)[J].理化检验(化学分册),2001,37(12):567-568.
[7]裴俊.食品添加剂-糖精钠和苯甲酸快速薄板测定方法改良的探讨[J].中国卫生检验杂志,2013,23(14):3 004-3 005.
[8]GB 2760-2014食品添加剂使用标准[S].
[9]王祖翔,任连兵,蒋俊,等.高效液相色谱-串联质谱法测定调味料中的痕量苯甲酸与山梨酸[J].分析测试学报,2011,30(6):665-669.
[10]黄志强,亓跃蓉.气相色谱法测定食品中山梨酸、苯甲酸的改进[J].现代仪器,2012,18(3):92-94.
[11]杨淑丽,赵志鸿,张玉龙.浅谈有机标准物质的制备和定值[J].化学分析计量,2000,9(1):37-39.
[12]韩永志.标准物质的定值[J].化学分析计量,2001,10(5):38-39.
[13]卢晓华,纪洁.我国食品分析用标准物质现状分析[J].中国计量,2007,23(4):78-79.
[14]马康,杨亚楠,邢金,等.诱惑红溶液标准物质的研制及不确定度评定[J].分析测试学报,2012,31(3):296-301.
[15]毕佳明,武利庆,杨彬,等.采用GUM和MCM法对重量-容量法溶液配制结果不确定度评定的比较研究[J].计量技术,2012(5):70-72.
[16]GB 5009.91-2017食品中钾、钠的测定[S].
[2]邵鸿飞,刘元俊,冀克俭,等.食品防腐剂检测用甲醇中对羟基苯甲酸甲酯标准物质的研制[J].山东化工,2015,44(19):56-57,60.
[3]李菊,刘淑君,黄雪琳.苯甲酸和苯甲酸钠安全性与检测方法研究进展[J].粮食与油脂,2012,25(9):49-51.
[4]校瑞,张晓婷,牛家华,等.高效液相色谱法同时分离检测食品添加剂[J].化学研究,2017,28(3):348-352.
[5]谢兆辉,李学贵,许禔森.防腐剂苯甲酸(钠)测定方法的研究进、展[J].粮食与油脂,2015,28(3):6-10.
[6]杨达生,丘慧澄.纸色谱法快速测定食品中苯甲酸(钠)和山梨酸(钾)[J].理化检验(化学分册),2001,37(12):567-568.
[7]裴俊.食品添加剂-糖精钠和苯甲酸快速薄板测定方法改良的探讨[J].中国卫生检验杂志,2013,23(14):3 004-3 005.
[8]GB 2760-2014食品添加剂使用标准[S].
[9]王祖翔,任连兵,蒋俊,等.高效液相色谱-串联质谱法测定调味料中的痕量苯甲酸与山梨酸[J].分析测试学报,2011,30(6):665-669.
[10]黄志强,亓跃蓉.气相色谱法测定食品中山梨酸、苯甲酸的改进[J].现代仪器,2012,18(3):92-94.
[11]杨淑丽,赵志鸿,张玉龙.浅谈有机标准物质的制备和定值[J].化学分析计量,2000,9(1):37-39.
[12]韩永志.标准物质的定值[J].化学分析计量,2001,10(5):38-39.
[13]卢晓华,纪洁.我国食品分析用标准物质现状分析[J].中国计量,2007,23(4):78-79.
[14]马康,杨亚楠,邢金,等.诱惑红溶液标准物质的研制及不确定度评定[J].分析测试学报,2012,31(3):296-301.
[15]毕佳明,武利庆,杨彬,等.采用GUM和MCM法对重量-容量法溶液配制结果不确定度评定的比较研究[J].计量技术,2012(5):70-72.
[16]GB 5009.91-2017食品中钾、钠的测定[S].