飲料中防腐劑多重檢驗方法之建立   全文下載

Development of a Multi-Analytical Method for Preservatives in Beverages

防腐劑應用於食品工業上可減緩食品劣變速率並穩定其品質，然而防腐劑成分多元且各國准用品項各有不同，經查美國FDA所核准使用品項──對羥苯甲酸庚酯（heptylparaben）非屬我國正面表列名單。因此，本研究建立以超高效液相層析儀搭配光二極體陣列檢出器（ultra high performance liquid chromatography-diode array detector, UHPLC-DAD）檢測黑麥汁及果汁中對羥基苯甲酸甲酯等14項准用及非准用防腐劑之檢驗方法。檢體以乙腈及QuEChERS粉劑萃取後，以超高效液相層析儀搭配光二極體陣列檢出器分析，於空白黑麥汁及果汁檢體添加防腐劑混合標準溶液使其濃度為5及20μg／g，並進行添加回收、重複性試驗與定量極限評估。試驗結果，14項防腐劑之平均回收率介於83.35－110.67％之間，變異係數介於0.46－7.23％之間，14項防腐劑之定量極限均為5μg／g。再將本分析方法應用於8件市售黑麥汁及果汁檢體之檢驗，結果皆為未檢出。

Preservatives used in the food industry can slow down the rate of food deterioration and stabilize its quality. There are many types of preservatives, and the types of legal items could be different between countries. Heptylparaben is a preservative approved by the U.S. FDA which are not listed in the legal use of Taiwan. This study aimed on the development of an multi-analytical method for contents of 14 legal and illegal preservatives in malt beverages and juice using ultra high performance liquid chromatography coupled with diode array detector (UHPLC-DAD). The sample was extracted with acetonitrile and QuEChERS powders, and then analyzed by UHPLC-DAD. The recovery, repeatability and limit of quantification studies were done by spiking 14 preservative standards into blank malt beverages and juice samples at the levels of 5 and 20 μg/g. The average recoveries of 14 preservatives were between 83.35 and 110.67%, and the coefficients of variation were between 0.46 and 7.23%. The limits of quantification of 14 preservatives were all 5 μg/g. This method was further applied to 8 commercial malt beverages and juice samples, and all the samples were found negative for all 14 preservatives.