色谱2016，Vol.34Issue(3)：327-331,5.DOI:10.3724/SP.J.1123.2015.09027
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
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
王萍 1李洁 1丁晓静1
作者信息
- 1. 北京市疾病预防控制中心，北京 100013
- 折叠
摘要
Abstract
A rapid and reliable micellar liquid chromatographic method was developed to deter-minate benzoic acid and sorbic acid in soy sauce and vinegar samples. The samples were injec-ted 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 condi-tions,analysis time was in 3. 5 min for complete resolution of both analytes. Linearities were established in the range of 10-100 μg/mL for both analytes. Both the correlation coefficients ( r)were 0. 999 9. The limits of detection( S/N=3)and the limits of quantification( S/N=10) were 0. 04 and 0. 14 μg/mL for the two analytes,respectively. The intra-day and inter-day pre-cisions( 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.关键词
胶束液相色谱/色谱保护柱/苯甲酸/山梨酸/酱油/食醋Key words
micellar liquid chromatography(MLC)/guard columns/benzoic acid/sorbic acid/soy sauce/vinegar分类
化学化工引用本文复制引用
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):327-331,5.
