采用离子色谱法同时测定肉制品中的亚硝酸盐、硝酸盐、山梨酸、苯甲酸、安赛蜜.1.000 0 g样品经10 mL 20 mmol·L-1 NaOH溶液提取,提取液过OnGuard Ⅱ Ag固相萃取小柱和0.22 μm滤膜后,选用IonPac AS 19阴离子交换分析柱和IonPac AG 19阴离子保护柱进行色谱分离,以KOH淋洗液进行梯度洗脱,采用电导检测器.5种食品添加剂的线性范围为0.2~8.0mg· L-1,亚硝酸盐、硝酸盐、山梨酸、苯甲酸、安赛蜜的检出限(3S/N)分别为10,15,60,50,11 μg·kg-1.加标回收率在82.5%~111%之间,测定值的相对标准偏差(n=6)小于9.0%.
Ion chromatography was applied to simultanous determination of nitrite,nitrate,sorbic acid,and benzoic acid,acesulfame in meat products.The sample (1.000 0 g) was extracted with 10 mL of 20 mmol· L-1 NaOH solution,and the extrate was filtrated with OnGuard Ⅱ Ag solid phase extraction column and 0.22 μm filter.The analytes were separated by using IonPac AS 19 anion-exchange analytical column and IonPac AG 19 guard column,with KOH solution for gradient elution,and detected with a conductivity detector.The linearity ranges of the five kinds of food additives were same 0.2-8.0 mg · L-1,with detection limits (3S/N) of 10,15,60,50,11 μg · kg-1 for nitrite,nitrate,sorbic acid,benzoic acid and acesulfame,respectively.Recovery rates obtained by standard addition method were in the range of 82.5%-111% and RSDs (n=6) were less than 9.0%.