色谱2009，Vol.27Issue(6)：804-808,5.
固相萃取-高效液相色谱法测定水果和果酱中的6种对羟基苯甲酸酯
Determination of six p-hydroxybenzoates in fruits and jams using solid-phase extraction-high performance liquid chromatography
摘要
Abstract
A method was developed for the determination of 6 p-hydroxybenzoates (methyl p-hydroxybenzoate ( MHB ) , ethyl p-hydroxybenzoate ( EHB ), isopropyl p-hydroxybenzoate (IPHB), propyl p-hydroxybenzoate (PHB), isobutyl p-hydroxybenzoate (IBHB) and butyl p-hydroxybenzoate (BHB)) in fruits and jams using the combination of solid-phase extraction and high performance liquid chromatography (SPE-HPLC). Two different extraction solutions and three different mobile phases were tested for p-hydroxybenzoates analysis, and finally etha-nol was used as the extraction solvent and methanol-citric acid buffer was selected as the mo-bile phase. The sample was extracted, and purified by an Oasis HLB solid-phase extraction car-tridge, then separated on a Symmetry-C_(18) column and detected at the wave length of 258 nm. The results showed that all the calibration graphs were linear in the concentration range of 0. 1 - 20. 0 mg/L (r = 0. 9999). The detection limits and quantification limits were 0. 1 mg/kg (S/N = 3) and 0. 3 mg/kg (S/N =10) respectively for MHB, EHB, IPHB and PHB, 0. 2 mg/kg (S/N = 3) and 0. 6 mg/kg (S/N = 10) respectively for IBHB and BHB. The average recoveries were between 82. 8% and 115. 5% with the relative standard deviations (RSDs) of 0. 2% -6. 8% (n = 6). The method is simple, rapid, sensitive and reproducible, and can be used for the routine analysis of the p-hydroxybenzoates in fruits and jams.关键词
固相萃取/高效液相色谱法/对羟基苯甲酸酯/水果/果酱Key words
solid phase extraction (SPE)/ high performance liquid chromatography (HPLC)/p-hydroxybenzoates/ fruits/ jams分类
化学化工引用本文复制引用
陈皑,何乔桑,王萍亚,周勇,黄鹂,许镇坚,赵华,张薇英..固相萃取-高效液相色谱法测定水果和果酱中的6种对羟基苯甲酸酯[J].色谱,2009,27(6):804-808,5.基金项目
浙江省重大科技计划项目(No. 2007C13067). （No. 2007C13067）
