李美花,朴京淑,卢清花.高效液相色谱法测定辣白菜中的苯甲酸[J].食品安全质量检测学报,2016,7(1):50-54
高效液相色谱法测定辣白菜中的苯甲酸
Determination of benzoic acid in kimchi by high performance liquid chro-matography
投稿时间:2015-11-19  修订日期:2015-12-24
DOI:
中文关键词:  苯甲酸  辣白菜  高效液相色谱法
英文关键词:benzoic acid  kimchi  high performance liquid chromatography
基金项目:
作者单位
李美花 延边州疾病预防控制中心 
朴京淑 延边大学药学院 
卢清花 延边州疾病预防控制中心 
AuthorInstitution
LI Mei-Hua Yanbian Center for Disease Control and Prevention 
PIAO Jing-Shu College of Pharmacy, Yanbian University 
LU Qing-Hua Yanbian Center for Disease Control and Prevention 
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中文摘要:
      目的 建立高效液相色谱法测定辣白菜中苯甲酸的分析方法。方法 辣白菜经前处理后用微孔滤膜过滤进样, 以A-甲醇, B-乙酸铵溶液(0.02 mol/L)(A:B=5:95, V:V)为流动相, 流速1 mL/min, 经ZORBAX Eclipse Plus-C18色谱柱(150 mm×4.6 mm, 5 μm)30 ℃分离, 在波长230 nm处检测。结果 分离过程在6 min之内完成, 苯甲酸保留时间为5.9 min左右, 其样品加标平均回收率为100.42%。结论 该方法简便、快速、稳定, 实用性强, 能快速的检测辣白菜中的苯甲酸。
英文摘要:
      Objective To establish a method for the determination of benzoic acid in kimchi by high performance liquid chromatography (HPLC). Methods The kimchi sample was pretreated and filtered, and then injected into a ZORBAX Eclipse Plus-C18 column (150 mm×4.6 mm, 5 μm ). The elution was performed with the mobile phase of methanol-ammonium acetate (5:95, V:V), the flow rate was 1.0 mL/min, the temperature of column was 30 ℃, and the detection wavelength was 230 nm. Results The separation and detection was completed within 6 min, the retention time of benzoic acid was about 5.9 min, and the average recovery was 100.42%. Conclution The detection method is simple, fast, stable and available, which can quickly detect the benzoic acid in kimchi.
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