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投稿时间：2016-01-21
投稿时间：2016-01-21
中文摘要: 建立果酱中安赛蜜、苯甲酸、山梨酸、糖精钠、柠檬黄、新红、苋菜红、胭脂红、日落黄、诱惑红、酸性红和赤藓红12 种添加剂的高效液相色谱测定法。采用 ZORBAX SB-C18 柱，以甲醇和 0.02 mol/L 乙酸铵为流动相进行梯度洗脱，二 极管阵列检测器变波长（230 nm 和 254 nm）检测，外标法定量。方法的回收率为 85.7 %～115.1 %，RSD 小于 5.0 %。该法操 作简单、快速、准确，适用于果酱中常见添加剂的同时测定。
Abstract:An analytical method for the determination of additives including acesulfame potassium，benzoic acid，sorbic acid，sodium saccharin，tartrazine，new red，amaranth，ponceau 4R，sunset yellow，allura red，car－ moisine，erythrosine in jam was developed by HPLC methods. The 12 additives in jam were separated on ZOR－ BAX SB-C18 column by using methanol and 0.02 mol/L ammonium acetate as mobile phase， detector（DAD） at 230 nm and 254 nm respectively. The quantification was performed by the external standard method. The ex－ traction recoveries were between 85.7 %-115.1 % and the RSD all less than 5.0 %.This method was found to be simple， rapid and accurate， and can be used for the simultaneous determination of common additives in jam.
文章编号：201608038 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| LI Ye | Pingyang Inspection Center for Food and Drug， Pingyang 325401， Zhejiang， China |
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