Solid-phase extraction and accurate analysis on food additives in marinated meat products

Authors

WANG Xiao-jun, Department of Food and Biological Engineering, Yantai University of Technology, Yantai, Shandong 264005, China
LI Feng-ling, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China

Abstract

Objective: To establish an accurate method for the determination of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products. Methods: The samples were extracted by ethyl acetate, SPE-MCX solid phase extraction, and detected by HPLC simultaneously. Results: The determination was performed on Agilent Zorbax Eclipse XDB-C18 column （250 mm×4.6 mm, 5 μm） with mobile phase consisting of 75% 0.02 mol/L ammonium acetate solution and 25% acetonitrile. The column temperature was set at 25 ℃, and the flow rate was 0.8 mL/min. The sample size was 10 μL. The detection wavelength was 230 nm. In the range of 0.5 ~ 10.0 mg/L, the peak area of the three additives showed a good linear relationship with the mass concentration （R² > 0.990）. The detection limits of the three additives were all lower than 3.52×10^-2 mg/kg, the recoveries were 95.44% ~ 101.24%, and the relative standard deviations were all less than 2.92%. Conclusion: The method is simple, sensitive, rapid and accurate. It is suitable for the routine detection of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products.

Publication Date

8-28-2021

First Page

94

Last Page

99

DOI

10.13652/j.issn.1003-5788.2021.08.015

Recommended Citation

Xiao-jun, WANG and Feng-ling, LI (2021) "Solid-phase extraction and accurate analysis on food additives in marinated meat products," Food and Machinery: Vol. 37: Iss. 8, Article 15.
DOI: 10.13652/j.issn.1003-5788.2021.08.015
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/15

References

[1] 王浩明, 郑海波, 李景军, 等. 酱卤肉制品关键加工技术研究进展[J]. 肉类研究, 2020, 34（8）: 102-107.
[2] 关丽军, 林继洪, 林志涵, 等. 中国—巴西肉制品食品添加剂限量标准对比[J]. 食品安全质量检测学报, 2021, 12（3）: 1 175-1 183.
[3] 龚景龙. 关于食品检验对肉制品安全的重要性研究[J]. 中国食品, 2018（22）: 105-108.
[4] 陈磊. 高效液相色谱法测定绿豆糕中5种常见的食品添加剂[J]. 食品安全导刊, 2021（7）: 64-67.
[5] 王静. 食品检验对肉制品安全重要性分析[J]. 魅力中国, 2017（52）: 286.
[6] 袁河, 肖晓义, 刘佳, 等. 高效液相色谱法测定食用槟榔中苯甲酸、山梨酸和糖精钠的不确定度评定[J]. 食品与机械, 2020, 36（8）: 77-81.
[7] 陈燕, 吕沈亮, 李永吉, 等. 超高效液相色谱—串联质谱法同时检测食品中30种食品添加剂[J]. 中国卫生检验杂志, 2021, 31（2）: 134-140.
[8] 张慧, 眭晓哲. 肉类食品中食品添加剂检测技术的调查研究[J]. 粮食科技与经济, 2020, 45（3）: 70-74.
[9] 厉建军, 王迎迎, 侯世松, 等. 液相色谱法同时检测肉制品中4种食品添加剂[J]. 农产品加工（上半月）, 2019（12）: 50-51, 55.
[10] 庾琳静. 高效液相色谱在食品添加剂检测中的应用[J]. 食品安全导刊, 2020（15）: 183.
[11] 彭佩, 田艳, 邓放明, 等. 基于HPLC-Q-TOF-MS技术鉴定不同品种花椰菜叶中硫代葡萄糖苷[J]. 食品与机械, 2019, 35（4）: 42-47, 119.
[12] 康宁, 郭丽丽, 刘晓琳, 等. HPLC-MS/MS测定生乳中L-羟脯氨酸的不确定度评定[J]. 食品与机械, 2019, 35（7）: 94-97.
[13] 张瑶, 吴龙国, 马桂娟, 等. 气相色谱—串联质谱结合固相萃取技术同时测定番茄和黄瓜中10种杀菌剂[J]. 食品与机械, 2020, 36（7）: 67-71.