高效液相色谱法同时测定蜜饯中的16种食品添加剂

建立了同时检测蜜饯中16种食品添加剂(安赛蜜、糖精钠、苯甲酸、山梨酸、脱氢乙酸、新红、诱惑红、柠檬黄、苋菜红、胭脂红、日落黄、亮蓝、赤藓红、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯)含量的高效液相色谱法.选用Athena C18-wp色谱柱(4.6 mm×250 mm,5 μm),以0.02mol/L乙酸铵...

Determination of Sixteen Food Additives in Preserved Fruits by High Performance Liquid Chromatography

A high performance liquid chromatographic method was established for the simultaneous detection of contents of sixteen food additives,including acesulfame-K,saccharin sodium,benzoic acid,sorbic acid,dehydroacetic acid,new red,fancy red,tartrazine,amaranth,carmine,sunset yellow,brilliant blue,erythrosine,methyl p-hydroxybenzoate,ethyl p-hydroxybenzoate and propyl p-hydroxybenzoate,in preserved fruits.The sixteen food additives were separated on an Athena C18-wp column(4.6 mm×250 mm,5 μm) by gradient elution using methanol-0.02 mol/L ammonium acetate as mobile phase,and analyzed with a diode-array detector.The calibration curves were linear in the concentration range of 1-100 mg/L,with correlation coefficient not less than 0.999 88 and LOD of 0.016-0.45 mg/L.The relative standard deviations(n=10) of the method was between 0.14% and 1.5%,and the spiked recoveries of sixteen compounds in preserved fruits ranged from 76% to 106%.The method was suitable for the analysis of food additives contents in preserved fruits with good accuracy and precision.