毛细管电泳法检测饮料中的防腐剂

建立了毛细管电泳同时测定山梨酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯4种防腐剂的分析方法.以20 mmol/L硼酸-硼酸钠（pH值10.0）为缓冲液，在有效长度为41 cm、内径为50 μm的石英毛细管中，当分离电压为15 kV时，4种防腐剂在9 min内完全分离.在该条件下，分析物的峰面积与其质量浓度在10～1000 mg/L范围内呈良好的线性关系，回收率范围为95.4%～103.7%，多次测定结果的相对标准偏差小于4.5 %.实验表明，该方法应用于饮料中山梨酸、对羟基苯甲酸乙酯和对羟基苯甲酸丙酯的分离检测时，简单快速且结果可靠.

Detection of Preservatives in Beverages Through Capillary Electrophoresis

A method for simultaneous detection of sorbic acid,methyl-p-hydroxybenzoate,ethyl-p-hydroxybenzoate,propyl-p-hydroxybenzoate through capillary electrophoresis was developed.With the composition of 20 mmol/L H3BO3-Na2B4O7 (pH=10.0) as the buffer and in a capillary with an effective length of 41cm and an inner diameter of 50 μm,four kinds of preservatives were separated at a voltage of 15 kV within 9 minutes.Under these conditions,the analyte peak area was linearly proportional to its concentration within the range of 10 ~ 1 000 mg/L,the recovery was 95.4%～103.7%,and the relative standard deviation was less than 4.5%.The experiments show that this method is a desirable approach for the analysis of preservatives in beverage.