短分离柱胶束液相色谱法同时测定酱油和食醋中的苯甲酸和山梨酸

引用本文: 王萍, 李洁, 丁晓静. 短分离柱胶束液相色谱法同时测定酱油和食醋中的苯甲酸和山梨酸[J]. 色谱, 2016, 34(3): 327-331. doi: 10.3724/SP.J.1123.2015.09027 shu

Citation: WANG Ping, LI Jie, DING Xiaojing. Simultaneous determination of benzoic acid and sorbic acid in soy sauce and vinegar by liquid chromatography using a short column and a micellar mobile phase[J]. Chinese Journal of Chromatography, 2016, 34(3): 327-331. doi: 10.3724/SP.J.1123.2015.09027 shu

短分离柱胶束液相色谱法同时测定酱油和食醋中的苯甲酸和山梨酸

1.
北京市疾病预防控制中心, 北京 100013

摘要: 建立了胶束液相色谱同时测定酱油和食醋中苯甲酸和山梨酸的检测方法。样品经过简单的稀释和过滤后直接注入高效液相色谱仪进行分析。分析柱使用两根串联的色谱保护柱(Zorbax Extend-C₁₈ 柱, 12.5 mm×4.6 mm, 5 μm),胶束流动相为含有2%(体积分数)异丙醇的0.01 mol/L十二烷基硫酸钠-0.01 mol/L醋酸钠(pH 4.9),检测器为二极管阵列检测器,检测波长为235 nm。苯甲酸和山梨酸在3.5 min内完全分离。检测的线性范围为10~100 μ g/mL,相关系数(r)为0.9999。检出限(S/N=3)和定量限(S/N=10)分别为0.04和0.14 μ g/mL。批间和批内精密度均不高于5.2%,高、中、低3个水平的加标回收率为90.5%~103.8%。该方法简单、快速,适用于食品质量监测的日常检测。

关键词:

English

Simultaneous determination of benzoic acid and sorbic acid in soy sauce and vinegar by liquid chromatography using a short column and a micellar mobile phase

1.
Beijing Center for Disease Control and Prevention, Beijing 100013, China
Received Date: 23 September 2015

Abstract: A rapid and reliable micellar liquid chromatographic method was developed to determinate benzoic acid and sorbic acid in soy sauce and vinegar samples. The samples were injected into a high performance liquid chromatograph (HPLC) directly after a simple dilution and filtration. Two guard columns were used in series as the analytical columns (Zorbax Extend-C₁₈ column, 12.5 mm×4.6 mm, 5 μm). The micellar mobile phase was 0.01 mol/L sodium dodecyl sulfate-0.01 mol/L sodium acetate containing 2% (v/v) isopropanol, adjusting the pH to 4.9 with acetic acid. The diode array detection wavelength was set at 235 nm. Under these conditions, analysis time was in 3.5 min for complete resolution of both analytes. Linearities were established in the range of 10-100 μ g/mL for both analytes. Both the correlation coefficients (r) were 0.9999. The limits of detection (S/N=3) and the limits of quantification (S/N=10) were 0.04 and 0.14 μ g/mL for the two analytes, respectively. The intra-day and inter-day precisions (RSDs) were not more than 5.2%. Spiked recoveries at three levels were from 90.5% to 103.8%. The simplicity of the method makes it a good candidate for use in routine analyses in food quality control.

Key words:

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1.
沈阳化工大学材料科学与工程学院沈阳 110142

短分离柱胶束液相色谱法同时测定酱油和食醋中的苯甲酸和山梨酸

English

Simultaneous determination of benzoic acid and sorbic acid in soy sauce and vinegar by liquid chromatography using a short column and a micellar mobile phase

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

短分离柱胶束液相色谱法同时测定酱油和食醋中的苯甲酸和山梨酸

English

Simultaneous determination of benzoic acid and sorbic acid in soy sauce and vinegar by liquid chromatography using a short column and a micellar mobile phase

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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通讯作者: 陈斌, bchen63@163.com

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