陈沛金,张 毅,肖 锋,梁通雯,沈金灿,肖陈贵,华红慧,吕 行.高效液相色谱法测定糖果、蜜饯和饮料中 19种食品添加剂[J].食品安全质量检测学报,2014,5(11):3487-3494
高效液相色谱法测定糖果、蜜饯和饮料中 19种食品添加剂
Determination of 19 food additives in candies, preserves and beverages by high performance liquid chromatography
投稿时间:2014-10-13  修订日期:2014-10-29
DOI:
中文关键词:  糖果  蜜饯  饮料  食品添加剂  高效液相色谱法
英文关键词:candy  candied fruit  drinks  food additive  high performance liquid chromatography
基金项目:深圳市基础研究项目(JCY201110097、JCYJ2012061872144497)、国家质检总局科技项目(2012IK186)、国家科技支撑计划课题(2012BAK08B01)
作者单位
陈沛金 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
张 毅 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
肖 锋 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
梁通雯 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
沈金灿 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
肖陈贵 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
华红慧 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
吕 行 深圳出入境检验检疫局食品检验检疫技术中心 深圳市食品安全检测技术研发重点实验室 
AuthorInstitution
CHEN Pei-Jin Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
ZHANG Yi Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
XIAO Feng Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
LIANG Tong-Wen Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
SHEN Jin-Can Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
XIAO Chen-Gui Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
HUA Hong-Hui Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
LV Xing Shenzhen Key Laboratory of Detection Technology R D on Food Safety, Food Inspection and Quarantine Center, Shenzhen Entry-Exit Inspection and Quarantine Bureau 
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中文摘要:
      目的 建立高效液相色谱同时测定糖果、蜜饯和饮料中19种常用食品添加剂的分析方法。方法 样品经亚铁氰化钾和乙酸锌溶液沉淀蛋白后, 采用Poroshell 120 EC-C18(4.6 mm×100 mm, 2.7 μm)色谱柱分离, 甲醇和0.02 mol/L乙酸铵水溶液为流动相进行梯度洗脱, 二极管阵列检测器多波长(230、254、274、480和630 nm)检测, 外标法定量。结果 19种食品防腐剂、甜味剂和色素组分得以有效分离。色素和咖啡因线性范围为0.5~12.5 mg/L, 对羟基苯甲酸酯类线性范围为1~25 mg/L, 其他添加剂线性范围为2~50 mg/L, 相关系数均大于0.999。方法检出限为1.0 mg /L, 测定低限为10.0 mg/kg。加标回收率为81.4%~110.9%, 相对标准偏差值为0.34%?4.6%(n=6)。结论 此方法具有快速、准确且样品处理简单等优点, 适用于糖果、蜜饯和饮料中多种添加剂的快速测定。
英文摘要:
      Objective To develop a simple and rapid method for the simultaneous determination of 19 food additives in candies, preserves and beverages by high performance liquid chromatography (HPLC). Methods The sample was extracted by water and precipitated of protein with K4[Fe(CN)6] and Zn(Ac)2 solution. The separation was achieved on a poroshell 120 EC-C18 column (4.6mm ×100 mm, 2.7 μm) by using methanol and 0.02 mol/L NH4Ac as mobile phase with the gradient eluent. Components were detected with a diode array detector (DAD) at 230, 254, 274, 480 and 630 nm, respectively. The quantification was performed by the external standard method. Results Nineteen food additives, including preservatives, sweeteners and pigments, were efficiently separated. The method showed a good linearity for 19 food additives with correlation coefficients (r) above 0.999 over the range of 0.5~12.5 mg/L for pigments and caffeine, 1~25 mg/L for p-hydroxybenzoic acid esters, 2~50 mg/L for the others compounds. The detection limit was 1 mg/L and the quantification limit was 10 mg/kg. The correlation coefficients were larger than 0.999. The average recoveries for 19 food additives from spiked samples were in the range of 81.4%~110.9% with relative standard deviations (RSDs) of 0.34%~4.6% (n=6). Conclusion The analytical method was fast, accurate and simple, suitable for the determination of 19 additives in candies, preserves and beverages.
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