固相抽出‐ＧＣ法を用いた輸入果実酢中の８種保存料の迅速一斉分析法

Abstract

Sorbic acid (SOA), dehydroacetic acid (DA), benzoic acid (BA), and five esters of phydroxybenzoic acid (PHBA) in imported fruit vinegars were first passed through a Sep-Pak C18 cartridge and then analyzed simultaneously by gas-liquid chromatography. In brief, the vinegar samples were further acidified with hydrochloric acid, the test solution was saturated with sodium chloride and stirred vigorously, and the solution was put on the cartridge. Acetone as the solvent gave satisfactory results. A wide-bore capillary column was used for the gas chromatography. An FFAP column was most suitable for analysis of SOA, DA, and BA, and an MS column was most suitable for analysis of the five esters of PHBA in terms of stability, separability and sensitivity. Five fruit vinegars, fortified with 20μg/ml of eight food presertives, gave recovery of 91.6-100.5%, and the coefficient variation was 0.16% to 2.23%. The detection limit was 2μg/ml for each vinegar. This method could be used for various vinegars and was superior to conventional systematic methods for the assay of food preservatives. By this method, analytical results for 20 samples of imported fruit vinegars showed that SOA was present at the concertration of l.0-6.5μg/ml in two red wine vinegars, two sherry vinegars, and a balsamic vinegar. BA was detected at the concentration of 2.8μg/ml in a cider vinegar.