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首页> 外文会议>International Conference on Remote Sensing, Environment and Transportation Engineering >Determination of Benzoic Acid and Sorbic Acid in Sauce by HPLC-MS
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Determination of Benzoic Acid and Sorbic Acid in Sauce by HPLC-MS

机译：HPLC-MS测定酱汁中苯甲酸和山梨酸

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A method for determining benzoic acid and sorbic acid in sauce was developed successfully. It was based on a high performance liquid chromatogram associated with a mass spectrum. The benzoic acid and sorbic acid were separated by a C_(18) reversed-case column, which using mobile phase consisted of CH_3OH:CH_3COONH_4 (0.02 mol/L) = 15 : 85 with a flow rate of 0.8 mL/min. The detection was performed with an ESI-mass spectroscopy (API-ES MS). The mass charge ratios of benzoic acid and sorbic acid were 121, 111. The calibration curve was well with the correlation coefficient up to 0.9900. The recoveries were beyond 95.2% ～ 110.0% and the relative standard deviation (RSD) was 1.25% ～ 3.58%. This method was a quick, simple and accurate method, and could be applied to determine benzoic and sorbic acids in sauce.
机译：成功地开发了一种测定酱汁中苯甲酸和山梨酸的方法。它基于与质谱相关的高性能液相色谱图。通过C_（18）反向壳柱分离苯甲酸和山梨酸，其使用由CH_3OH：CH_3COOH_4（0.02mol / L）= 15：85组成的流动相，流速为0.8ml / min。用ESI质谱（API-ES MS）进行检测。苯甲酸和山梨酸的质量电荷比为121,111。校准曲线良好，相关系数高达0.9900。回收率超过95.2％〜110.0％，相对标准偏差（RSD）为1.25％〜3.58％。该方法是一种快速，简单，准确的方法，可应用于酱汁中的苯甲酸和山梨酸。

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