粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
6期
50-55
,共6页
液相色谱法%紫外检测器%可变波长%食品添加剂
液相色譜法%紫外檢測器%可變波長%食品添加劑
액상색보법%자외검측기%가변파장%식품첨가제
liquid chromatography%UV detector%variable wavelength%food additives
建立可变波长高效液相色谱法同时测定食品中2种甜味剂（安赛蜜、糖精钠），6种防腐剂（苯甲酸、山梨酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、纳他霉素），9种着色剂（柠檬黄、新红、苋菜红、靛蓝、胭脂红、日落黄、诱惑红、亮蓝、偶氮玉红）及咖啡因共18种常见食品添加剂的联测方法。以Shimpack VP-ODS色谱柱（250 mm×4.6 mm，5μm）为分析柱，以甲醇∶0.02 mol/L乙酸铵溶液为流动相进行梯度洗脱，紫外检测器可变波长程序进行检测，18种组分均很好分离，分别在0.10~50.0 mg/L浓度范围内均有良好的线性关系，相关系数r2为0.99951~0.99999，平均加标回收率为85.0%~109.7%，相对标准偏差为0.1%~2.9%，方法的最低检出限为0.1~1.8 mg/kg，满足实验室日常分析食品中常见食品添加剂的工作需求。
建立可變波長高效液相色譜法同時測定食品中2種甜味劑（安賽蜜、糖精鈉），6種防腐劑（苯甲痠、山梨痠、脫氫乙痠、對羥基苯甲痠甲酯、對羥基苯甲痠乙酯、納他黴素），9種著色劑（檸檬黃、新紅、莧菜紅、靛藍、胭脂紅、日落黃、誘惑紅、亮藍、偶氮玉紅）及咖啡因共18種常見食品添加劑的聯測方法。以Shimpack VP-ODS色譜柱（250 mm×4.6 mm，5μm）為分析柱，以甲醇∶0.02 mol/L乙痠銨溶液為流動相進行梯度洗脫，紫外檢測器可變波長程序進行檢測，18種組分均很好分離，分彆在0.10~50.0 mg/L濃度範圍內均有良好的線性關繫，相關繫數r2為0.99951~0.99999，平均加標迴收率為85.0%~109.7%，相對標準偏差為0.1%~2.9%，方法的最低檢齣限為0.1~1.8 mg/kg，滿足實驗室日常分析食品中常見食品添加劑的工作需求。
건립가변파장고효액상색보법동시측정식품중2충첨미제（안새밀、당정납），6충방부제（분갑산、산리산、탈경을산、대간기분갑산갑지、대간기분갑산을지、납타매소），9충착색제（저몽황、신홍、현채홍、전람、연지홍、일락황、유혹홍、량람、우담옥홍）급가배인공18충상견식품첨가제적련측방법。이Shimpack VP-ODS색보주（250 mm×4.6 mm，5μm）위분석주，이갑순∶0.02 mol/L을산안용액위류동상진행제도세탈，자외검측기가변파장정서진행검측，18충조분균흔호분리，분별재0.10~50.0 mg/L농도범위내균유량호적선성관계，상관계수r2위0.99951~0.99999，평균가표회수솔위85.0%~109.7%，상대표준편차위0.1%~2.9%，방법적최저검출한위0.1~1.8 mg/kg，만족실험실일상분석식품중상견식품첨가제적공작수구。
In the essay,a method was developed for the simultaneous determination of 18 kinds of common food additives including 2 kinds of artificial sweetener(Acesulfame-K,Saccharin sodium), 6 kinds of preservatives(Benzoicacid,Sorbic acid,Dehydroacetic acid,Methyl p-hydroxybenzoate, Ethyl p-hydroxybenzoate,Natamycin),9 kinds of colorants(Lemon yellow,New red,Amaranth, Indigo blue,Carmine,Sunset yellow,Allura red AC,Brilliant blue,Azorubine)and Caffeine in food by variable wavelength liquid chromatography. The sample was separated in Shimpack VP-ODS column(250 mm×4.6 mm,5 um)using methanol-0.02 mol/L ammonium acetate solution as mobile phase by gradient elution,and variable wave length UV detection. 18 kinds of common food additives were well separated. The calibration curve at the concentration range of 0.10~50.0 mg/L was good linear and their correlation coefficient r2 was 0.999 51~0.999 99,the recoveries of the 18 kinds of components in foods were 85.0%~109.7%,the relative standard deviations were 0.1%~2.9%,and the lowest detection limit 0.1~1.8 mg/kg. The method meets the lab daily job requirements of the analysis of common food additives in food.
