超高效液相色谱法检测酱油中三氯蔗糖的前处理方法优化

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Abstract： To detect sucralose in soy sauce effciently and accurately，the pretreatment steps in the method of National Food Safety Standard Determination of Sucralose in Foods （GB 5009.298—2023）were optimized.The optimized pretreatment process was that the sample was extracted with an aqueous methanol solution with a volume fraction of 75% ，evaporated to 5mL in a boiling water bath，purified by passing through a GCB small column， evaporated nearly to dryness again，and thenre-dissolved with ultrapure water for instrumental analysis.Theresults showed that the recovery rate of sucralose determined by the method in this paper was above 95% ，the relative standard deviation was less than 2.47% ，the linear relationship was good within the mass concentration range of 10 μg⋅mL-1 to ，and the correlation coefficient was 0.999 3. The detection results were basically consistent with those of GB 5009.298—2023 （the relative deviation was within ±5% ）， meeting the detection requirements.

Keywords： sucralose; ultra-high performance liquid chromatography; soy sauce; pretreatment method

三氯蔗糖，又称蔗糖素，是常用的食品添加剂之一。（剩余3843字）