Preservatives In Meat Products Detection And Applied Research

This paper selected the HongDao calm and meat products to study the pretreatment method, external and internal standard methods by HPLC of benzoic acid and sorbic acid. The methods were applied in the detection of meat products.The external and internal standard methods by HPLC were established:L6 HPLC, column was Pgrandsil-TC-C8, ultraviolet detector wavelength was 230nm, the mobile phase was methanol:water 8:92, velocity was 1.0 mL/min.The results of the study showed as follows. In external standard method, the standard curve linear range of benzoic acid and sorbic acid was 1.0 mg/L-30mg/L. The correlation reahed above 0.999. In internal standard method, salicylic acid was internal standard substance. The standard curve linear range of benzoic acid Ai/As was 0.42-6.68, sorbic acid Ai/As was 0.93-12.64. The correlation reahed above 0.999. The best pretreatment was:potassium ferrocyanide and zinc acetate as precipitator, methanol and water as leach liquor, ultrasonic extraction for 30min. The method was practical.24 samples of seafood products and meat products were detected. 12 seafood samples were by external standard method and another 12 meat samples were by internal standard method. The results showed that some of the seafood products contained benzoic acid in 0.7046 mg/Kg～4.727 mg/Kg. Most of samples contained sorbic acid and the numerical value was overproof. In 12 meat products samples bezoic acid was not detected, sorbic acid was detected in 6.508mg/Kg-10.12mg/Kg. The numerical value was over 100 times by the national standard.