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目的建立油浸食品中苯甲酸、山梨酸等防腐剂的高效液相色谱测定方法。方法采用10%的乙醇-磷酸盐混合溶液萃取,Eclipse XDB-C18柱分离,流动相:甲醇+乙酸铵(0.02 mol/L)溶液=6+94。结果苯甲酸的线性范围0～160μg/ml,r=0.999 8,最低检出浓度为0.90 mg/kg,加标回收率在96.9%～101.5%之间;山梨酸的线性范围0～160μg/ml,r=0.999 9,最低检出浓度为0.68 mg/kg,加标回收率在95.9%～100.8%之间。结论该方法样品处理简单、快速,试剂消耗少,线性范围宽,精密度和准确度较高,完全能够满足含油食品中的苯甲酸、山梨酸的检测。
Objective To establish a method for the determination of benzoic acid, sorbic acid and other preservatives in oil-immersed food by high performance liquid chromatography. The method was extracted with 10% ethanol-phosphate mixed solution and separated by Eclipse XDB-C18 column. The mobile phase was methanol + ammonium acetate (0.02 mol / L) solution = 6 + 94. Results The linear range of benzoic acid was 0 ~ 160μg / ml, r = 0.999 8, the minimum detectable concentration was 0.90 mg / kg, the recoveries were 96.9% ~ 101.5%, and the linear range of sorbic acid was 0 ~ 160μg / ml , r = 0.999 9, the lowest detected concentration was 0.68 mg / kg, the spiked recoveries ranged from 95.9% to 100.8%. Conclusion The method has the advantages of simple and rapid sample processing, less reagent consumption, wide linear range, high precision and accuracy, and can fully meet the detection of benzoic acid and sorbic acid in oily foods.