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摘要：食品中苯甲酸钠含量的测定，无论对食品防腐剂使用范围，还是食品安全都具有非常重要的意义。实验采用高效液相色谱法和毛细管电泳法研究了可乐、雪碧中防腐剂苯甲酸钠的含量，并分别建立了高效液相色谱和毛细管电泳对可乐、雪碧中苯甲酸钠含量的分析测定方法。所建立的高效液相色谱测定方法对苯甲酸钠在0.01-0.10mg/ml范围内线性关系良好，精密度和重复性的相对标准偏差均小于2%，加标回收率在5%偏差范围内，可用于可乐、雪碧中苯甲酸钠含量的研究。而毛细管电泳测定方法对苯甲酸钠在0.01-0.20mg/ml范围内线性关系良好，精密度和重复性的相对标准偏差均小于10%。高效液相色谱法测定结果表明，可乐、雪碧中苯甲酸钠的含量均达到了0.18mg/ml，毛细管电泳法测定结果表明雪碧中其含量为0.16mg/ml。以上结果为可乐、雪碧中苯甲酸钠含量及食品研究提供了依据。37304
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毕业论文关键词：苯甲酸钠；可乐、雪碧；含量测定；高效液相色谱法；毛细管电泳法
Determination of Sodium Benzoate Content in Foods
Abstract: The determination of sodium benzoate content in foods has a very important significance to both the scope of the use of preservatives and the food safety. This experiment use high performance liquid chromatography method (HPLC) and capillary electrophoresis method (CE) to research the content of sodium benzoate in coca cola and sprite. In this experiment, we established the high performance liquid chromatography method (HPLC) and capillary electrophoresis method (CE) analysis and determination method for the content of sodium benzoate in coca cola and sprite respectively. The HPLC method we established has a good linear relation in the range of 0.01-0.10mg/ml, both the relative standard deviation of precision and reproducibility are less than 2%, the recovery of standard addition is less than 5% among 0.01-0.10mg/ml, which could be used in the determination of sodium benzoate content in coca cola and sprite. However，The CE method we established has a good linear relation in the range of 0.01-0.20mg/ml, both the relative standard deviation of precision and reproducibility are less than 10% among 0.05-0.20ml。The result of high performance liquid chromatography (HPLC) shows that content of sodium benzoate content in coca cola and sprite both reached to 0.18mg/ml, and the result of capillary electrophoresis method(CE) shows it is 0.16mg/ml in sprite . The results provide the basis to the content of sodium benzoate in coca cola and sprite and food safety.
Key Words: sodium benzoate; coca cola and sprite; content determination; high performance liquid chromatography method (HPLC); capillary electrophoresis method (CE)
目录
1 引言 1
1.1 论文的目的和意义 1
1.2 国内外研究现状、水平和发展趋势 2
1.2.1 苯甲酸钠与食品防腐剂相关性 2
1.2.2 苯甲酸钠与食品安全的关系 2
1.2.3 苯甲酸钠含量的研究方法 3
1.2.4 苯甲酸钠的研究概况 3
1.3 本论文拟解决的问题 4
2 高效液相色谱法对可乐、雪碧中苯甲酸钠含量的测定 5
2.1 概述 5
2.2 仪器和试剂 6
2.2.1 仪器 6
2.2.2 试剂 6
2.3 实验方法 6
2.3.1 色谱条件 6
2.3.2 流动相及溶剂的配制 7
2.3.3 苯甲酸钠标准品储备液的配制 7
2.3.4 可乐、雪碧样品的处理 7
2.3.5 线性关系，精密度，重复性，加标回收率研究实验 7
2.4结果与讨论 8