CAJ | 학술논문

用HPLC法对酸奶中的苯甲酸和山梨酸进行测定；醋酸铅、草酸钾-磷酸氢二钾溶液处理样品，C18柱（150mm×2．1mm i．d5pm）分离，流动相：乙腈：磷酸盐缓冲液（pH6．7）= 1：9，紫外检测器于227nm检测。该方法能对酸奶中苯甲酸和山梨酸很好分离，RSD分别为1．69％和2．2％，平均回收率分别是95．8％和99．6％，结果满意。
용HPLC법대산내중적분갑산화산리산진행측정；작산연、초산갑-린산경이갑용액처리양품，C18주（150mm×2．1mm i．d5pm）분리，류동상：을정：린산염완충액（pH6．7）= 1：9，자외검측기우227nm검측。해방법능대산내중분갑산화산리산흔호분리，RSD분별위1．69％화2．2％，평균회수솔분별시95．8％화99．6％，결과만의。
High performance liquid chromatography is established to determine benzoic acid and sorbic acid in yogurt. The lead acetate, potassium oxalate monohydrate and potassium phosphate dibasic solutions are used as deposit. The separation of two compounds is based on C18 column （150mm X 2.1ram i. d 5gin）and 10 % acetonitrile and 90% phosphoricacid salt buffer solution（pH 6. 7）as the mobile phase. The reaction is recorded by utraviolet detector. The ration of precision is 1. 69%and 2.2%, the average ration of recovery is 95.8% and 99.6%. The results are satisfactory.