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目的对UHPLC与HPLC测定饮料中安赛蜜、苯甲酸、山梨酸、糖精钠、咖啡因进行了比较。方法以230nm为检测波长,0.02mol/L乙酸铵、甲醇为流动相,经梯度洗脱后,两种方法均可实现对5种食品添加剂的分离检测。结果与HPLC比较,UHPLC使分离时间从25min缩短至6min;方法的检出限降低至0.11～0.40ng,灵敏度提高了5～8倍;方法的RSD为0.09%～0.45%,优于HPLC。结论 UHPLC具有超快速、高灵敏及有机溶剂用量少等优点,较HPLC更适用于饮料中5种食品添加剂的检测。
OBJECTIVE To compare the contents of acesulfame, benzoic acid, sorbic acid, sodium saccharin and caffeine in the beverage by UHPLC and HPLC. Methods The detection wavelength of 230nm, 0.02mol / L ammonium acetate, methanol as the mobile phase, the gradient elution, the two methods can be achieved five kinds of food additives separation and detection. Results Compared with HPLC, the separation time of UHPLC was shortened from 25min to 6min. The detection limit of the method was reduced to 0.11 ~ 0.40ng and the sensitivity was improved by 5 ~ 8 times. The RSD of the method was 0.09% ~ 0.45%, which was better than that of HPLC. Conclusion UHPLC has the advantages of ultra-fastness, high sensitivity and low dosage of organic solvents. Compared with HPLC, it is more suitable for the detection of five kinds of food additives in beverages.