Jinling College, Nanjing University, Nanjing 210089, China.
Jinling College, Nanjing University, Nanjing 210089, China.
Food Chem. 2015 Sep 15;183:26-9. doi: 10.1016/j.foodchem.2015.03.025. Epub 2015 Mar 14.
A rapid, accurate and environment-friendly procedure has been developed for the HPLC-based determination of benzoic acid and sorbic acid contents in soy sauce. A C18 column served as the stationary phase, methanol-ammonium acetate buffer (0.02M) (30:70, v/v) was used as the mobile phase, the flow rate was 1mL/min, the UV detector was set at 225nm and cinnamic acid was selected as an internal standard. Under such optimized conditions, benzoic acid, sorbic acid and the internal standard were separated within 8.1min. This newly developed procedure also showed excellent recurrence, with a relative standard deviation of less than 3% and recoveries were 96.1-104.3%.
建立了一种快速、准确、环保的高效液相色谱法，用于测定酱油中苯甲酸和山梨酸的含量。采用 C18 柱作为固定相，甲醇-乙酸铵缓冲液（0.02M）（30:70，v/v）为流动相，流速为 1mL/min，紫外检测器在 225nm 波长处检测，肉桂酸为内标。在优化的条件下，苯甲酸、山梨酸和内标可在 8.1min 内实现完全分离。该方法重复性好，相对标准偏差小于 3%，回收率为 96.1%-104.3%。
