高效液相色谱法和液质联用法测定食品和饮料中苯甲酸钠和山梨酸钾：土耳其通过能力验证对本地认可实验室的性能评估。
HPLC and LC-MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: performances of local accredited laboratories via proficiency tests in Turkey.
机构信息
TUBITAK UME (National Metrology Institute), Group of Chemistry, P. O. Box 54, 41470 Gebze-Kocaeli, Turkey.
TUBITAK UME (National Metrology Institute), Group of Chemistry, P. O. Box 54, 41470 Gebze-Kocaeli, Turkey.
出版信息
Food Chem. 2015 May 15;175:273-9. doi: 10.1016/j.foodchem.2014.11.094. Epub 2014 Nov 29.
High Performance Liquid Chromatography LC-UV and LC-MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC-UV and LC-MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ketchup sample. Optimisation of the methods enabled the chromatographic separation of the analytes in less than 4 min. A correlation coefficient of 0.999 was achieved over the measured calibration range for both compounds and methods (HPLC and LC-MS/MS). The uncertainty values of sodium benzoate and potassium sorbate were found as 0.199 and 0.150 mg/L by HPLC and 0.072 and 0.044 mg/L by LC-MS/MS, respectively. Proficiency testing performance of Turkish accredited laboratories between the years 2005 and 2013 was evaluated and reported herein. The aim of the proficiency testing scheme was to evaluate the performance of the laboratories, analysing benzoate and sorbate in tomato ketchup.
建立并验证了高效液相色谱 LC-UV 和 LC-MS/MS 法，用于食品和饮料中苯甲酸钠和山梨酸钾的定量分析。比较了 HPLC-UV 和 LC-MS/MS 法在番茄酱代表性样品中对苯甲酸钠和山梨酸钾的定量分析。方法优化后，可在不到 4 分钟内完成分析物的色谱分离。两种化合物和方法（HPLC 和 LC-MS/MS）的测定校准范围内均达到了 0.999 的相关系数。通过 HPLC 测定，苯甲酸钠和山梨酸钾的不确定度值分别为 0.199 和 0.150 mg/L，通过 LC-MS/MS 测定，分别为 0.072 和 0.044 mg/L。本文评价并报告了 2005 年至 2013 年土耳其认可实验室的能力验证表现。能力验证计划的目的是评估实验室在分析番茄酱中苯甲酸盐和山梨酸盐方面的表现。
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