HPLC法同时测定四川泡菜中苯甲酸、山梨酸、柠檬黄和姜黄
China Condiment（2010）
Abstract
采用Inersil-ODS-SP,4.6 mm×250 mm 色谱柱,以甲醇+0.02 mo1/L乙酸铵为流动相,HPLC法同时测定四川泡菜中苯甲酸、山梨酸、柠檬黄和姜黄.样品经纯水溶液浸泡后,苯甲酸钠、山梨酸钠、柠檬黄和姜黄均可溶于水,杂质则在过滤后再进行离心沉淀以后与被测组分分离,检出限:苯甲酸为0.22 mg/L、山梨酸为0.02 mg/L、柠檬黄为0.14 mg/L、姜黄为0.37 mg/L.试验结果表明,此法不仅定量准确、精密度高而且操作极为方便.
MoreTranslated text
Key words
tartrazine,HPLC,benzoic acid,determination,sorbic acid,turmeric
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined