关键词: 糕点, 抗氧化剂, 防腐剂, 甜味剂, 液相色谱

Abstract:

A high-performance liquid chromatographic (HPLC) method was developed for the simultaneous determination of 4 antioxidants, 2 sweeteners and 7 preservatives in cakes. Mobile phase A: 1.54 g/L ammonium acetate aqueous solution acidified with acetic acid to pH 5.5 and mobile phase B: acetonitrile were used for the gradient elution. A complete separation among the analytes was achieved. The method exhibited good linearity. Mean recoveries of 5 replicates for the analytes in a real cake sample spiked at the levels of 0.150 and 0.050 g/kg were within the range of 87%－103%, with a relative standard deviation (RSD) range of 2.1%－7.2%. This method, thanks to the merits of low limit of detection, high precision and accuracy and rapidity, will have a promising application to analyzing real samples.

Key words: cake, antioxidants, preservatives, sweeteners, HPLC