CAJ | 학술논문

建立了猪肉及熏煮香肠中7种防腐剂（山梨酸、苯甲酸、脱氢醋酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙脂和对羟基苯甲酸丁酯）和2种甜味剂（糖精钠和安赛蜜）的检测方法。以phenomenex Gemini C18（250×4.6 mm，5μm）为分析柱，0.02 mol/L乙酸铵溶液-甲醇为流动相，采用梯度洗脱淋洗，柱温25℃，流速1.0 mL/min，检测波长230 nm和254 nm。9种分析物分离完全，线性方程的相关系数r均大于0.999，该方法定量限为0.3 mg/kg～1.0 mg/kg，加标回收率为85.25%~98.26%，相对标准偏差（RSD）为1.26%～5.39%。该方法操作简便、快速、灵敏、准确，适用于猪肉及其熏煮香肠中防腐剂和甜味剂的检测。
건립료저육급훈자향장중7충방부제（산리산、분갑산、탈경작산、대간기분갑산갑지、대간기분갑산을지、대간기분갑산병지화대간기분갑산정지）화2충첨미제（당정납화안새밀）적검측방법。이phenomenex Gemini C18（250×4.6 mm，5μm）위분석주，0.02 mol/L을산안용액-갑순위류동상，채용제도세탈림세，주온25℃，류속1.0 mL/min，검측파장230 nm화254 nm。9충분석물분리완전，선성방정적상관계수r균대우0.999，해방법정량한위0.3 mg/kg～1.0 mg/kg，가표회수솔위85.25%~98.26%，상대표준편차（RSD）위1.26%～5.39%。해방법조작간편、쾌속、령민、준학，괄용우저육급기훈자향장중방부제화첨미제적검측。
A method for determination of 7 preservatioves (Sorbic acid, Benzoic acid, Dehydroacetic acid, 4-Hydroxybenzolc acid-methyl ester, 4-Hydroxybenzolc acid-ethyl ester, 4-Hydroxybenzolc acid-propyl ester, 4-Hydroxybenzolc acid-butyl ester) and 2 sweetenners (Saccharin sodium, Acesulfame potasslum) in porks and smoked-and-cooked sausages was established. The phenomenex Gemini C18 (250×4.6 mm,5μm) was the analytic column. The mobile phase was 0.02 mol/L ammonium acetate-methanol with column temperature 25 ℃, flow rate 1.0 mL/min, and detection wavelengths 230 nm and 254 nm. The components were separated from each others. The liner relationship of standard curve was good. The correlation coefficients were all more than 0.999. The limits of quantification were 0.3 mg/kg-1.0 mg/kg.The average recoveries were85.25%-98.26%, and the relative standard deviations were 1.26%-5.39%. The method is simple, rapid, sensitive and accurate. It is suitable for the determination of preservatioves and sweetenners in porks and smoked-and-cooked sausages.