Comparison of high performance liquid chromatography and gas chromatography for determination of benzoic acid and sorbic acid in food
食品中苯甲酸和山梨酸含量测定的液相色谱法与气相色谱法比对研究

摘要

苯甲酸和山梨酸作为食品中常见的防腐剂，其含量的准确测定直接关系到食品质量安全的评价。本研究分别采用高效液相色谱法和气相色谱法对饮料、酱油和果酱三类食品中的苯甲酸和山梨酸进行测定，从线性范围、检出限、加标回收率、精密度以及测量不确定度几个方面对两种方法进行了系统比较。结果显示，两种方法均适用于食品中苯甲酸和山梨酸的日常检测工作。其中，高效液相色谱法前处理步骤少，操作比较方便，适用范围更广，适合基层实验室的常规检测需求；气相色谱法则在灵敏度和色谱分离度方面表现更好，对于基质复杂的样品测定结果更为准确。本研究的对比数据可为检测机构在选择防腐剂测定方法时提供参考。

Abstract

Benzoic acid and sorbic acid are common preservatives in food, and accurate determination of their contents is directly related to the evaluation of food quality and safety. In this study, high performance liquid chromatography and gas chromatography were used to determine benzoic acid and sorbic acid in beverages, soy sauce and jam. The two methods were systematically compared in terms of linear range, detection limit, recovery rate, precision and measurement uncertainty. The results showed that both methods were suitable for routine determination of benzoic acid and sorbic acid in food. High performance liquid chromatography requires fewer pretreatment steps, is more convenient to operate and has wider applicability, making it more suitable for routine testing in primary laboratories. Gas chromatography shows better performance in sensitivity and chromatographic resolution, and yields more accurate results for complex matrix samples. The comparative data from this study may serve as a reference for testing institutions when selecting preservative determination methods.