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目的建立高效液相色谱仪测定膨化食品中的安赛蜜、糖精钠的方法。方法用VP-ODS色谱柱(150×4.6 mm,5μm),以0.02 mol/L的乙酸铵-甲醇(90:10)为流动相,柱温为20℃,紫外波长检测器在波长230 nm进行检测。结果 2种食品添加剂浓度在2~20 mg/L范围内线性关系良好,回归系数均大于0.999 9,相对标准偏差(RSD)为3.10%~4.50%。安赛蜜和糖精钠最低检出限分别为0.15和0.14 mg/kg,平均加标回收率安赛蜜范围为90.5%~105.0%,糖精钠为96.0%~100.5%。结论该方法操作简单,样品前处理工作量小,具有较宽的线性范围和较好的精密度,可用于大量实际样品的测定。
Objective To establish a HPLC method for the determination of acesulfame potassium and sodium saccharin in puffed food. Methods VP-ODS column (150 × 4.6 mm, 5 μm) was used with 0.02 mol / L ammonium acetate-methanol (90:10) as the mobile phase at a column temperature of 20 ℃. UV detector was operated at a wavelength of 230 nm Detection. Results The linearity of the two kinds of food additives in the range of 2 ~ 20 mg / L was good with regression coefficients greater than 0.999 9 and relative standard deviations (RSDs) of 3.10% -4.50%. The detection limits of acesulfame potassium and saccharin sodium were 0.15 and 0.14 mg / kg, respectively. The average recoveries of acesulfame range from 90.5% to 105.0% and saccharin sodium from 96.0% to 100.5%. Conclusion The method is easy to operate and has a small sample preparation, wide linear range and good precision. It can be used for a large number of real samples.