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目的:建立月饼中5种常用防腐剂、甜味剂苯甲酸、山梨酸、糖精钠、安塞蜜、脱氢乙酸同时测定的高效液相色谱方法。方法:样品经处理后在C18(5μm,150×4.60 mm)色谱柱、流动相为甲醇:0.02 mol/L乙酸铵(93:7)、紫外检测波长230 nm的色谱条件下进样10μl测定。结果:实现5种添加剂完全分离,在10~100μg/m l范围内线性良好,标准曲线r值0.9990~0.9994,检出限2.05~8.21μg/L,样品加标回收率89.0%~102.5%。结论:该方法操作简便,回收率和灵敏度高,重现性和选择性好,适用于月饼中添加剂的测定。
Objective: To establish a HPLC method for the simultaneous determination of five commonly used preservatives, benzoic acid, sorbic acid, sodium saccharine, Ansai honey and dehydroacetic acid in the moon cakes. Methods: Samples were processed and injected into a C18 (5 μm, 150 × 4.60 mm) column. The mobile phase consisted of methanol: 0.02 mol / L ammonium acetate (93: 7) and UV detection wavelength was 230 nm. Results: The five kinds of additives were completely separated. The linearity was good in the range of 10 ~ 100μg / ml. The standard curve r was 0.9990 ~ 0.9994 with the detection limit of 2.05 ~ 8.21μg / L. The spiked recoveries were 89.0% ~ 102.5%. Conclusion: The method is simple and easy to operate with high recovery and sensitivity, reproducibility and selectivity and is suitable for the determination of additives in mooncakes.