现代食品科技2013，Vol.29Issue(6)：1409-1412,4.
高效液相色谱法同时测定果蔬中多种防腐剂
Simultaneous Determination of Multiple Preservatives in Fruits and Vegetables by HPLC
摘要
Abstract
A HPLC method was developed for the determination of multiple preservatives in fruits and vegetables,including ortho-phenyl phenol,thiabendazole,imazalil,earbendazim,cinnamaldehyde,2-naphthol,and 2,4-dichlorobenzene oxygen ethanoic acid.Samples were extracted by alkaline ether.The extract was dissolved in methanol and finally injected into the HPLC system after the extraedon solution was evaporated to diy on a rotary evaporator.The separations were effeeted by the gradient elution mode using a mobile phase composed of methanol-phosphate buffer (pH 6.8) at the flow of 0.8 mL/min.The eight preservatives were separated on an ODS-SP C18 column and then detected using a DAD detector with detection wavelength of 190-400 nm.The correlation coefficient of this method ranged from 0.9991 to 0.9997.The recoveries at spiked levels ranged from 93.4％ to 97.4％ and the relative standard deviations (PSD) ranged from 0.53 to 1.96.The results demonstrated that this method was simple,sensitive and accurate,which had a promising potential for practical applications in the determination of preservatives.关键词
高效液相色谱/果蔬/防腐剂Key words
HPLC/ Fruits and vegetables/ Preservatives引用本文复制引用
綦艳,黄秋研,梁德沛,周勇,樊垚,黄翠莉..高效液相色谱法同时测定果蔬中多种防腐剂[J].现代食品科技,2013,29(6):1409-1412,4.基金项目
广东省质量技术监督局科技项目(2011CS08) （2011CS08）
