食品科学2011，Vol.32Issue(22)：213-215,3.
高效液相色谱法同时测定酱油中6种防腐剂
Simultaneous Determination of Six Preservatives in Soya Sauce by High Performance Liquid Chromatography
郑晓冰 1赵质创 1朱虹 1黄文水1
作者信息
- 1. 汕头市质量计量监督检测所,广东汕头515041
- 折叠
摘要
Abstract
In this paper,we report a method that allows the simultaneous determination of 6 preservatives including benzoic acid,sorbic acid,dehydroacetic acid and 3 p-hydroxybenzoates in soya sauce.The preservatives in samples were extracted with 20% methanol,separated on a C18 column using a mobile phase made up of methanol and 1.55 g/L ammonium acetate,and detected with a diode array detector.All six preservative compounds were separated successfully and showed a good linear relationship between their concentrations and peak areas.The mean recovery rates across three spike levels were 89%—103% with a RSD ranging from 1.09% to 2.81%.Our results demonstrate that this method is sensitive,selective,simple,convenient and high-recovery and allows the routine determination and food safety control of soya sauce.关键词
高效液相色谱/防腐剂/同时测定/酱油Key words
high performance liquid chromatography（HPLC）/preservatives/simultaneous determination/soya sauce分类
化学化工引用本文复制引用
郑晓冰,赵质创,朱虹,黄文水..高效液相色谱法同时测定酱油中6种防腐剂[J].食品科学,2011,32(22):213-215,3.
