HPLC法测定保健食品中阿斯巴甜的含量
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摘要
目的建立HPLC法测定保健食品中阿斯巴甜的含量。方法采用Thermo Acclaim~(TM) 120 C_(18)色谱柱(250mm×4. 6mm,5μm),流动相为甲醇-水(39∶61);流速0. 8mL·min~(-1),进样量为10μL,检测波长208nm,柱温25℃。结果阿斯巴甜在2. 566~64. 152μg·mL~(-1)范围内线性关系良好(r=0. 9994),回收率为97. 4%,RSD 1. 9%(n=9)。结论本法简便、可靠、准确,可用于保健食品中阿斯巴甜含量的测定。
OBJECTIVE To establish an HPLC method for determination of aspartame in health food. METHODS The method was carried out on a Thermo Acclaim~(TM)120 C_(18) column( 250 mm × 4. 6 mm,5μm).The mobile phase was methol-water( 39∶ 61). The flow rate was 0. 8 mL·min~(-1),the sample size was 10μL,the detective wavelength was 208 nm and the column temperature was 25℃. RESULTS Aspartame have a good linear correlation within the range of 2. 566 ~ 64. 152μg · mL~(-1)( r = 0. 9994). The average recovery was 97. 4%,RSD was1. 9%( n = 9). CONCLUSION The method is simple,reliable and accurate for determination of aspartame in health food.
OBJECTIVE To establish an HPLC method for determination of aspartame in health food. METHODS The method was carried out on a Thermo Acclaim~(TM)120 C_(18) column( 250 mm × 4. 6 mm,5μm).The mobile phase was methol-water( 39∶ 61). The flow rate was 0. 8 mL·min~(-1),the sample size was 10μL,the detective wavelength was 208 nm and the column temperature was 25℃. RESULTS Aspartame have a good linear correlation within the range of 2. 566 ~ 64. 152μg · mL~(-1)( r = 0. 9994). The average recovery was 97. 4%,RSD was1. 9%( n = 9). CONCLUSION The method is simple,reliable and accurate for determination of aspartame in health food.
引文
[1]宋雁,樊永祥,李宁.阿斯巴甜的安全性评价进展情况[J].中国食品卫生杂志,2010,22(1):84-87.
[2]食品安全国家标准食品中阿斯巴甜和阿力甜的测定. GB5009. 263-2016.
[3]陈炜,仲平,张军霞. HPLC法测定去羟肌苷咀嚼片中阿斯巴甜的含量[J].中国药房,2016,26(3):371-373.
[4]肖琳,刘赐敏,周金森,等. HPLC法测定饮料中安赛蜜、糖精钠和阿斯巴甜[J]中国卫生检验杂志,2011,21(5):1120-1122.
[5]罗海英,杨毅兰,李荔,等.中草药凉茶中甜味剂的液相色谱测定法[J].职业与健康,2013,29(5):577-579.
[6]王忠一,李燕,吴帅.高效液相色谱法测定果冻中阿斯巴甜含量的不确定度评定[J].食品工程,2016,3(1):23-27.
[7]刘郁,刘连新,燕传勇,等.高效液相色谱法测定茶饮料中阿斯巴甜的含量[J].现代食品科技,2012,28(12):1810-1812.
[2]食品安全国家标准食品中阿斯巴甜和阿力甜的测定. GB5009. 263-2016.
[3]陈炜,仲平,张军霞. HPLC法测定去羟肌苷咀嚼片中阿斯巴甜的含量[J].中国药房,2016,26(3):371-373.
[4]肖琳,刘赐敏,周金森,等. HPLC法测定饮料中安赛蜜、糖精钠和阿斯巴甜[J]中国卫生检验杂志,2011,21(5):1120-1122.
[5]罗海英,杨毅兰,李荔,等.中草药凉茶中甜味剂的液相色谱测定法[J].职业与健康,2013,29(5):577-579.
[6]王忠一,李燕,吴帅.高效液相色谱法测定果冻中阿斯巴甜含量的不确定度评定[J].食品工程,2016,3(1):23-27.
[7]刘郁,刘连新,燕传勇,等.高效液相色谱法测定茶饮料中阿斯巴甜的含量[J].现代食品科技,2012,28(12):1810-1812.