食品中防腐剂（苯甲酸、山梨酸）和甜味剂（安赛蜜、糖精钠检测方案(毛细管电泳仪)

智能文字提取功能测试中

Analytical Equipment DETERMINATION OF PRESERVATIVES (BENZOIC， SORBIC ACIDS， ANDTHEIR SALTS) AND SWEETENERS (ACESULFAME K， SACCHARINE， ANDITS SALTS) IN FOOD PRODUCTS AND RAW MATERIALS， AND DIETARY SUPPLEMENTS Lumex Method M 04-59-2009 INTRODUCTION Various food additives - preservatives (benzoic acid， sorbic acid， and their salts)， sweeteners (Acesulfame K，saccharine and its salts) and others are widely used in food industry for the improvement of food productsproperties and extension of storage life. The amount of these additives in food products is regulated bytechnical instructions and other norms. The method is used for measuring the concentrations of preservatives (sorbic and benzoic acids and theirsalts) and sweeteners (acesulfame K， saccharin and its salts) in food products and raw materials， anddietary supplements. MEASUREMENT METHOD The measurement method is based on extraction of the determined components from a sample with hotwater， their separation and quantitative determination by capillary electrophoresis method with micellarelectrokinetic chromatography. Detection of the determined components is performed in the UV spectrumrange at 254 nm wavelength. MEASUREMENT RANGE Measurement ranges of analyzed components are presented in the table below. Compound CSFA code E number E 200 Determined form Measurementrange*，mg/kg Sorbic acid Sodium sorbate Potassium sorbate Calcium sorbate INS 200INS 201INS 202 E 201 Sorbic acid 20-10 000 Benzoic acid INS 203 INS 210 Benzoic acid Sodium benzoate Potassium benzoateCalcium benzoate INS 211INS 212 E211E212 Acesulfame K (potassium acesulfame) INS 213 INS 950 E 213 E 950 Acesulfame K Saccharin Calcium saccharin Potassium saccharinSodium saccharin INS 954(i)INS 954(ii)INS 954(iii) E 954(i)E 954(ii)E 954(iii) Sodium saccharin INS 954(iv) E 954(iv) *For every mentioned form of the food additive. The separation of different forms of the additives E 200-E203，E210-E 213， and E 954 is not possible inthe framework of the method. Aspartame， cyclamate， sodium glutamate， synthetic dyes， vitamins of the B group， vitamin C， vanillin，caffeine， theobromine in the concentrations that aretypical for the products of interest does not influence thedetermination of the components. EQUIPMENT AND REAGENTS The CAPEL capillary electrophoresis system is used in measurements. Data acquisition， collection，processing and output are performed using a personal computer running under WINDOWS@XP/7/8/10operating system with installed dedicated software package ELFORUN. Lumex Instruments complex set， order No 0300002054. EXAMPLES OF REAL ANALYSES BGE：borate， with SDSCapillary：eff/ -tot 50/60 cm， ID 75 pmInjection：150 mbar x secVoltage：+25 kVTemperature：+20°cDetection：254 nm 21 mAU Sample： dietary supplement Measurement results： 1-benzoic acid (600 mg/kg) 2-sodium saccharinate (80 mg/kg) Sample： mayonnaise sauceMeasurement results：1- sorbic acid (725 mg/kg)2 - sodium saccharinate (35mg/kg) Sample： Soya sauce Measurement results： 1-benzoic acid (440 mg/kg) Sample： canned beansMeasurement results：1- sodium saccharinate (30 mg/kg) 2-acesulfame K (90 mg/kg) The contents on this paper are subject to change without notice.To get more specific information，please contact the representative by sales@lumexinstruments.com www.lumexinstruments.ccm 由于食品在生产、运输、销售及贮存的过程中，会因物理、化学、酶及生物等因素引起腐败变质，其中微生物作用最为严重。食品中含有丰富的营养成分及大量的水分，使微生物易于生长，微生物的生长是最终导致食品腐败变质的根本原因。但在一定条件下，为了保证其在保质期内不发烧腐败变质，延长食品的货架期，防腐剂作为食品添加剂之一，在食品工业中广泛应用。近年来，各种食品添加剂——防腐剂（苯甲酸、山梨酸）、甜味剂（甜蜜素、糖精钠）等在食品工业中被广泛应用，以改善食品品质和延长保存时间。这些添加剂的用量在食品中都是有严格限制的。该方法课用于测量食品和原材料和膳食补充剂中防腐剂（山梨酸和苯甲酸）和甜味剂（安赛蜜、糖精钠）的质量浓度。