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目的建立同时测定糕点中山梨酸和纳他霉素的高效液相色谱法。方法糕点中的山梨酸和纳他霉素经乙酸铵-甲醇(2∶1,V/V)溶液超声提取、过滤后进样测定。采用C18色谱柱,以0.1%的三氟乙酸水溶液及含0.1%三氟乙酸的乙腈-四氢呋喃(5∶1,V/V)为流动相进行梯度洗脱,流速为1.0 ml/min,检测波长为280 nm,柱温为30℃。结果山梨酸和纳他霉素的浓度范围分别为0.446μg/ml~89.28μg/ml和0.297 6μg/ml~59.52μg/ml时,其线性相关系数均为0.999 8,方法的回收率分别为93.6%~99.0%和92.2%~95.1%,检出限分别为0.02μg/ml和0.15μg/ml。结论该方法快速、简便、重现性好,结果准确可靠,适用于糕点中山梨酸和纳他霉素的同时测定。
Objective To establish a HPLC method for the simultaneous determination of sorbic acid and natamycin in cakes. Methods Sorbic acid and natamycin in the pastry were extracted with ammonium acetate-methanol (2: 1, V / V) solution and filtered. A gradient elution was carried out on a C18 column with a 0.1% aqueous trifluoroacetic acid solution and acetonitrile-tetrahydrofuran (5: 1, V / V) containing 0.1% trifluoroacetic acid at a flow rate of 1.0 ml / min. 280 nm, the column temperature is 30 ℃. Results The linear correlation coefficients of sorbic acid and natamycin were 0.446μg / ml ~ 89.28μg / ml and 0.297 6μg / ml ~ 59.52μg / ml, respectively. The recoveries were 93.6% % ~ 99.0% and 92.2% ~ 95.1%, the detection limits were 0.02μg / ml and 0.15μg / ml, respectively. Conclusion The method is rapid, simple, reproducible and accurate. It is suitable for simultaneous determination of sorbic acid and natamycin in cakes.