标题:
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, 李光浩
关键字:
食品, 防腐剂, 苯甲酸Food; Preservatives; Benzoic Acid
期刊名称:
《Advances in Environmental Protection》, Vol.3 No.4, 2013-10-29
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。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.