高效液相色谱法同时测定鲜水果中乙萘酚和联苯醚等4种防腐保鲜剂残留量

为了更好地对市场上出售的鲜水果的质量安全进行监管，建立了同时测定鲜水果中4种防腐保鲜剂包括对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、乙萘酚和联苯醚残留量的高效液相色谱法。样品经乙醚提取后，活性炭柱净化。C18反相色谱柱分离，流动相为甲醇:水（55:45，磷酸调节pH≈3），二极管阵列检测器，检测波长为208 nm。结果表明：各防腐保鲜剂的回收率在85.4%~104.7%，相对标准偏差为1.10%~4.75%。该方法简便、快捷，且重复性好，可满足鲜水果中对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、乙萘酚和联苯醚残留量的测定。

Determination of the Residue Amout of 4 Preservatives in Fresh Fruit by High Performance Liquid Chromatography

A method was established to detect 4 kinds of fruit preservatives including p-methyl hydroxybenzoate, p-ethyl hydroxybenzoate, ethyl naphthol and diphenyl ether by high performance liquid chromatography （HPLC） to supervise the quality safety of fresh fruit. The samples were extracted by ether and purified by activated carbon column. For the determination, reversed phase C18 column was used and mobile phase was 55% CH30H-45% H20 （pH≈3）. A Diode array detector was used at 208 nm. Standard addition recovery ranged from 85.4% to 104.7% with relative standard deviation（RSD） from 1.10% to 4.75%. The method was suitable for the determination of p-methyl hydroxybenzoate, p-ethyl hydroxybenzoate, ethyl naphthol and diphenyl ether residues in fresh fruits with high sensitivity and selectivity.