酱腌菜中糖精钠的假阳性检测分析及确证实验研究

打开文本图片集

Abstract： Objective： To study the false positive situation of saccharin sodium in food with pickles as research materials，use the separation and analysis methodof high-performance liquid chromatography （HPLC），and achieve accurate qualitative and quantitativeanalysis of saccharin sodium.Methods： GB 59.28-2O16 （first method） was used to detect the suspected unqualified content of saccharin sodium in pickles.Diode array detector was used to confirm the presence of interfering substances.By optimizing the combination method of different chromatography columns and multiple mobile phases，interference from impurities was eliminated，and accuratequantification of saccharin sodium in suspicious samples were achieved.The data measured by liquid chromatography tandem masspectrometry showed high consistency in the detection results.Results： Under the optimized chromatographic column and mobile phase combination conditions，HPLC can accurately quantify saccharin sodium in pickles，and the detection results areaccurate and reliable.Conclusion：The optimized method can effectivelyeliminate matrix interference，and it is suitable for analyzing the false positive phenomenon of saccharin sodium in pickles. It provides areference basis for food testing laboratories to choose appropriate chromatographic columns and mobile phase combinations based on theirown conditions，and quicklyand accurately determine the qualitative and quantitative analysis of saccharin sodium in pickles.

Keywords：HPLC; chromatographycolumn; mobile phase; pickles; saccharin sodium

0 引言

糖精钠作为一种重要的食品添加剂，因其结构稳定、价格低廉、甜度强等优点，在食品生产领域应用广泛，常被作为甜味剂使用[1-2]。（剩余4869字）