姚秀娟, 王志强. 液相色谱法测定葡萄酒中苯甲酸、山梨酸、糖精钠、安赛蜜[J]. 环境与职业医学, 2015, 32(7): 686-688. DOI: 10.13213/j.cnki.jeom.2015.14415
引用本文: 姚秀娟, 王志强. 液相色谱法测定葡萄酒中苯甲酸、山梨酸、糖精钠、安赛蜜[J]. 环境与职业医学, 2015, 32(7): 686-688. DOI: 10.13213/j.cnki.jeom.2015.14415
YAO Xiu-juan , WANG Zhi-qiang . Determination of Benzoic Acid, Sorbic Acid, Saccharin Sodium, and Acesulfame in Wine by Liquid Chromatography[J]. Journal of Environmental and Occupational Medicine, 2015, 32(7): 686-688. DOI: 10.13213/j.cnki.jeom.2015.14415
Citation: YAO Xiu-juan , WANG Zhi-qiang . Determination of Benzoic Acid, Sorbic Acid, Saccharin Sodium, and Acesulfame in Wine by Liquid Chromatography[J]. Journal of Environmental and Occupational Medicine, 2015, 32(7): 686-688. DOI: 10.13213/j.cnki.jeom.2015.14415

液相色谱法测定葡萄酒中苯甲酸、山梨酸、糖精钠、安赛蜜

Determination of Benzoic Acid, Sorbic Acid, Saccharin Sodium, and Acesulfame in Wine by Liquid Chromatography

  • 摘要: 目的 建立同时测定葡萄酒中苯甲酸、山梨酸、糖精钠、安赛蜜的高效液相色谱方法。

    方法 样品经水浴加热除去乙醇,调节pH至中性,过滤定容后,进液相色谱仪检测,以保留时间定性,峰面积定量。

    结果 该方法能同时分离苯甲酸、山梨酸、糖精钠、安赛蜜,且分离效果良好,方法检测限分别为:山梨酸1.6 mg/kg、苯甲酸2.0 mg/kg、糖精钠2.0 mg/kg、安赛蜜2.5 mg/kg。在1.0~50.0μg/mL范围内呈线性关系,相关系数均>0.999,相对标准偏差为1.6%~3.4%(n=6),加标回收率为92.0%~108.6%。

    结论 该方法灵敏、简便、快速、准确,重复性好,适合于葡萄酒中山梨酸、苯甲酸、糖精钠、安赛蜜的同时测定。

     

    Abstract: Objective To establish a simultaneous multi-agent measurement method by high performance lipid chromatography to determine benzoic acid, sorbic acid, saccharin sodium, and acesulfame in wine.

    Methods Samples were heated by water bath to remove ethanol, adjusted pH to 7.0, and filtered to perform liquid chromatography, using retention time for qualification and peak area for quantification.

    Results Effective simultaneous separation was achieved of benzoic acid, sorbic acid, saccharin sodium, and acesulfame. The method's detection limits were 1.6 mg/kg for sorbic acid, 2.0 mg/kg for benzoic acid, 2.0 mg/kg for saccharin sodium, and 2.5 mg/kg for acesulfame. A good linearity was found within 1.0-50.0 μg/mL, with correlation coefficient >0.999, relative standard deviation of 1.6%-3.4% (n=6), and recovery rate of 92.0%-108.6%.

    Conclusion The sensitive, simple, rapid, accurate, and reproducible method is suitable for the determination of sorbic acid, benzoic acid, saccharin sodium, and acesulfame in wine simultaneously

     

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