加速溶剂提取-高效液相色谱法测定蜜饯中6种食品添加剂的含量

目的:建立了加速溶剂萃取技术提取-高效液相色谱分析蜜饯中苯甲酸、山梨酸、胭脂红、苋菜红、安赛蜜、糖精钠的方法。方法:优化了压力、温度、静态时间、循环次数等参数。加速溶剂萃取提取蜜饯中添加剂的条件是:萃取温度80℃,压力10.3 MPa,静态提取6 min。结果:6种添加剂在0.02 mg/L～50 mg/L范围均具有良好的线性,相关系数均大于0.999,检出限分别为4.7μg/L～7.8μg/L,回收率分别为89%～99%,RSD均小于5.0%。结论:实验结果表明,该方法灵敏度高,重现性好,准确度高,可满足食品中添加剂分析。

Determination of 6 food additives in preserved fruits by liquid chromatography with accelerated solvent extraction

Objective:A method for determination of 6 food additives in preserved fruits was established by liquid chromatography with accelerated solvent extraction for sample pretreatment.Methods:The main factors which affect the extraction of additives in preserved fruits,such as the temperature,pressure,static time and cycle times were discussed.Results:The results showed that the optimum parameters for food additives extraction from preserved fruits were:temperature of 80℃,pressure of 10.3 MPa,static time of 6min.The linear range of the method was 0 μg/ml～50 μg/ml for food additives,the correlation coefficients were more than 0.999,the limits of detection were between 4.7 μg/L and 7.8 μg/L.The recoveries were between 89%～99% for six food additives,The RSDs were less than 5.0%.Conclusion:The experimental results showed that this method had high sensitivity,good reproducibility,better determination capacity and shorter analysis time.The method can be used for the multi-residue analysis of food additives in preserved fruits.