以不同品种的海产品及其制品为例,建立了抑制型离子色谱法测定海产品中丙酸盐、柠檬酸盐及多聚磷酸盐等多种抑菌性添加剂含量的方法。采用亲水性阴离子交换分离柱,KOH溶液为淋洗液作梯度淋洗,对所测丙酸盐、柠檬酸盐及多聚磷酸盐的线性范围在0.9994~0.9998之间,回收率在80.5%~92.9%之间,RSD<6.5%。对东海地区典型海产品中的丙酸盐、柠檬酸盐及多聚磷酸盐进行了测定,结果显示部分海产品加工中添加了丙酸盐、柠檬酸盐及多聚磷酸盐以达到抑菌的目的。 Taking different varieties of seafood and their products as examples, a method of determining the content of many antibacterial additives such as propionate, citrate and polyphosphate in seafood by inhibition ion chromatography was established. The hydrophilic anion exchange column and the KOH solution were used as the eluent for gradient elution. The linear range of the measured propionate, citrate and polyphosphate ranged from 0.9994 to 0.9998 with the recovery of 80.5% ~ 92.9%, RSD <6.5%. Propionate, citrate and polyphosphate in the typical seafood in the East China Sea were measured. The results showed that propionate, citrate and polyphosphate were added to some marine products to achieve bacteriostasis purpose.