UPLC-PDA法测定不同品牌鲜竹沥中4种抑菌剂的含量
投稿时间:2024-01-02  修订日期:2024-01-29   点此下载全文
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作者中文名作者英文名单位中文名单位英文名E-Mail
张贤睿 Zhang Xian-rui 中国食品药品检定研究院 National Institutes for Food and Drug Control 250185228@qq.com 
王莹# Wang Ying# 中国食品药品检定研究院 National Institutes for Food and Drug Control wayi_1986@163.com 
金红宇 Jin Hong-yu 中国食品药品检定研究院 National Institutes for Food and Drug Control jhyu@nifdc.org.cn 
魏锋 Wei Feng 中国食品药品检定研究院 National Institutes for Food and Drug Control weifeng@ nifdc. org. cn 
马双成* Ma Shuang-cheng 中国食品药品检定研究院 National Institutes for Food and Drug Control masc@nifdc.org.cn 
中文摘要:目的:建立UPLC-PDA法考察市售鲜竹沥四种常用抑菌剂的使用情况。方法:采用ACQUITY UPLC HSS T3色谱柱(2.1х100mm,1.8μm),以乙腈为流动相A,0.02mol/L乙酸铵为流动相B梯度洗脱,流速0.3ml/min,采用223nm(苯甲酸)、254nm(山梨酸、羟苯甲酯、羟苯乙酯)作为检测波长,进样量1μL,柱温30℃。结果:四种防腐剂在其测定波长下均完全分离,四种防腐剂平均加样回收率分别为97.9%、104.0%、99.2%、103.0%;重复性苯甲酸和羟苯乙酯的RSD(n=6)均<1%;四种防腐剂质量浓度与峰面积均呈良好线性关系(r2>0.998);且样品的稳定性较好,48h内峰面积RSD=0.2%,对13个品牌的鲜竹沥中的抑菌剂进行了检测,9个品牌的鲜竹沥检出苯甲酸(含量0.07%~0.30%),2个品牌的鲜竹沥检出山梨酸(含量0.21~0.24%),2个品牌的鲜竹沥检出苯甲酸(含量0.21%~0.22%)和羟苯乙酯(0.01%),均符合《中国药典》2020版四部通则0181合剂项下要求。结论:建立了基于UPLC-PDA检测鲜竹沥中的四种常用防腐剂的含量测定方法,该方法专属性、重复性、准确度良好,为鲜竹沥这一冷背品种的质量控制提供了参考。
中文关键词:鲜竹沥  抑菌剂  UPLC  含量测定
 
Determination of four preservatives in different brands of fresh bamboo juice by UPLC-PDA method
Abstract:To establish a UPLC-PDA method to investigate the use of four commonly used preservatives in 13 brands of fresh bamboo juice. Methods: The separation was performed on an ACQUITY UPLC HSS T3 column (2.1х100mm, 1.8μm) with a gradient elution of acetonitrile as mobile phase A and 0.02mol/L ammonium acetate as mobile phase B at a flow rate of 0.3ml/min. The detection wavelengths of 223 nm (benzoic acid) and 254 nm (sorbic acid, methyl hydroxyphenyl ester and ethyl hydroxyphenol ester) were used as detection wavelengths, and the injection volume was 1μL, and the column temperature was 30℃. Results: The four preservatives were completely separated at their determination wavelengths, and the average recoveries of the four preservatives were 97.9%, 104.0%, 99.2% and 103.0%, respectively; the repeatability of benzoic acid and methylated hydroxyphenyl ethyl ester were <1% in terms of RSD (n=6); the mass concentration of the four preservatives showed a good linear relationship with the peak area (all r20.998); and the samples were stable. The RSD of the peak area within 48h = 0.2%. The bacteriostatic agents in 13 brands of fresh bamboo juice were detected, benzoic acid was detected in 9 brands of fresh bamboo leech (content of 0.07% ~ 0.30%), sorbic acid was detected in 2 brands (content of 0.21~0.24%), benzoic acid was detected in 2 brands (content of 0.21%~0.22%) and hydroxybenzene ethyl ester ( 0.01%), all of which met the requirements of the Chinese Pharmacopoeia 2020 version of the four general rules 0181 under the compositions. CONCLUSION: A UPLC dual wavelength method was established for the determination of four commonly used preservatives in fresh bamboo juice, and the method has good specificity, reproducibility and accuracy, which provides a reference for the quality control of fresh bamboo juice, a specie which is not in scale.
keywords:bamboo juice  preservatives  UPLC  Content determination
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