食品中防腐剂苯甲酸的研究与分析
Analysis and Investigation of Benzoic Acid in Food

作者: 李小玉 , 姜 娜 , 牛松涛 , 王 慧 :大连民族学院,大连; 李光浩 :大连民族学院,大连 ;

关键词: 食品防腐剂苯甲酸Food Preservatives Benzoic Acid

摘要:
本文以目前最常用的防腐剂——苯甲酸作为检测对象,运用固相萃取–高效液相色谱–质谱联用法对苯甲酸进行定量定性的快速分析研究。实验确定了检测食品防腐剂苯甲酸的最佳色谱条件,并用于实际样品人参膏及人参须中苯甲酸的分析检测。 苯甲酸分离效果较好, 线性关系良好, 相关系数 ≥ 0.9994, 其检出限为 0.039µg/mL,能够满足食品防腐剂苯甲酸含量检测的要求。

Abstract: In the paper, based on the situations nowadays, with the common preservative-benzoic acid as the inspection object and ginseng extract/ginseng beard as raw material, the content of benzoic was detected rapidly by means of solid phase extraction-HPLC. The optimal chromatographical conditions to detect benzoic in ginseng extract and ginseng beard were confirmed. The analytical method of solid phase extraction-HPLC to detect benzoic acid in ginseng extract and ginseng beard was investigated. The linear relationship was satisfying with the correlation coefficient ≥ 0.9994, and the detection limit of this method was 0.039 µg/mL, which meets the requirement of the inspection of benzoic acid content in ginseng extract and ginseng beard.

文章引用: 李小玉 , 姜 娜 , 牛松涛 , 王 慧 , 李光浩 (2013) 食品中防腐剂苯甲酸的研究与分析。 环境保护前沿, 3, 111-114. doi: 10.12677/AEP.2013.34019

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