高效液相色谱法检测乳饮料中苯甲酸、山梨酸含量的优化研究

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Abstract： Objective： To compare the effects of different pretreatment methods on the detection results of benzoic acidand sorbic acid in dairy beveragequality control samples，and to optimize the detectionmethods to provide technical support for the detection and safety and quality supervision of food additives in dairy beverages. Method： Samples were treated with methanol with a volume fraction of 5% and ammonium acetate aqueous solution with a volume fraction of 95% （0.02mol⋅L-1） ）as the mobile phase， the contents of benzoic acid and sorbic acid in the qualitycontrol samples were detectedby high performance liquid chromatography，and thespike recoveryand precision verification were carried out.Result： Thecontent of benzoic acid and sorbic acid treated by method l was slightly lower than the quality control value，and the content oftarget substances inthequalitycontrolsamples treated by method 1 and method 2 was within the acceptable range.The benzoic acid content of the quality control samples treated in method 3 was lower than the quality control value and was not within the acceptable range. Conclusion： Both method l and method 2can be used for the detection ofbenzoic acid and sorbic acid content in dairy beverages， and method 2 is a simplified method based on method 1， which can save detection time and operate easily.

Keywords： high performance liquid chromatography; benzoic acid; sorbic acid; milk beverage

苯甲酸、山梨酸是食品加工工业中广泛应用的防腐剂。（剩余4414字）