鹹可溶非色素食品添加物之高效液相層析定量法

Chia Nan University of Pharmacy & Science Institutional Repository > 嘉南學報 > 22期 (1996) > Item 310902800/23017

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標題:	鹹可溶非色素食品添加物之高效液相層析定量法 Quantitative High Performance Liquid Chromatography of Several Alkaline-Soluble Non-Color Food Additives
作者:	葉東柏郭建民
貢獻者:	食品衛生系
關鍵字:	食品添加物逆相c18管柱高效液相層析定量法 food additives reversed phase C18 column quantitative HPLC
日期:	1996
上傳時間:	2010-09-17 15:01:13 (UTC+8)
摘要:	本報告提出一種可快速分析六種鹹可溶食品添加物，包括糖精、咖啡因、己二烯酸、苯甲酸、乙基對酸苯甲醯酯及水楊酸的高效液相層析法。利用自行製備之短的(15x0.4cm)逆相層析管柱(Lichrosorb RP-18)，配合液相層析儀，雙波長uv檢出儀及雙筆記錄器，上述六種添加物可藉鈉--醋酸緩衝液(ph4.0)，含4%異丙醇當做移動相，在15分鐘(流速為1.2mL/分)內完全分離，而且吸收波峰高度與高效液相層析法濃度幾成正比，其靈每度可高至1～5ppm範圍。 A Suitable procedure for the separation and quantitation of several alkaline-soluble lood additives, including saccharin, caffeine, sorbic acid, benzoic acid, ethyl para-hydroxybenzoate and salicylic acid was worked out. In this study, the food additives tested were completely separated and distinguished within 15 minutes by a high pressure liquid chromatography through a small reversed phase column (LiChrosorb RP-18). An isocratic Na-acetate buffer (10%, pH 4) containing 4% 2-propanol was used as eluent, and the minimum amount of sample required for assessment was in the nanogram range. Furdzermore, by referring the elution profiles obtained from a dual-wavelength UV monitor and connected dual-pen recorder, the idenbfication of additive (s) in food is more reliable than the one judged only by the retention time.
關聯:	嘉南學報 22期：p.11-21
顯示於類別:	[嘉南學報] 22期 (1996) [ 食品科技系 ] 期刊論文

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