Preservatives and sweeteners are always added in the food production process, which can extend the life and flavor of food. Benzoic acid and saccharin sodium are commonly used as preservatives and sweeteners respectively. Phenyllactic acid as a natural preservative, mainly produced by phenylalanine fermentation, may exist in fermented food. The objective of the current study is to develop a reverse-phase HPLC-UV method for simultaneous determination of benzoic acid, sorbic acid, phenyllactic, phenylalanine, and saccharin sodium in vinegar. They were separated on Sapphiresil ^TM (C₁₈) column (250 × 4.6 mm, 5 μm) with a mobile phase consisting of methyl alcohol:ammonium acetate buffer (pH 6.44; 0.02 M) (20:80, v/v) ran in isocratic mode at a flow rate of 1 mL/min. Complete baseline separation of five analytes was achieved in < 12 min, the linear range was 0.25–50 μg/mL with a correlation coefficient R² value > 0.9975, the method was validated with recoveries in the 96.93 to 118.42% range, and RSD was 0.39–6.21%. The detection limits of phenylalanine, benzoic acid, saccharin sodium, sorbic acid, and phenyllactic acid were 0.25, 0.01, 0.01, 0.025, and 0.05 mg/L. This method could be used for determining of benzoic acid, sorbic acid, phenyllactic acid, phenylalanine, and saccharin sodium in vinegar.

Graphical abstract

食品生产过程中始终添加防腐剂和甜味剂，可以延长食品的寿命和风味。苯甲酸和糖精钠通常分别用作防腐剂和甜味剂。苯丙酸作为天然防腐剂，主要通过苯丙氨酸发酵产生，可存在于发酵食品中。本研究的目的是开发一种反相HPLC-UV方法，用于同时测定醋中的苯甲酸，山梨酸，苯乳酸，苯丙氨酸和糖精钠。他们在Sapphiresil ^TM（C ₁₈）色谱柱（250×4.6 mm，5μm），由甲醇：乙酸铵缓冲液（pH 6.44; 0.02 M）（20:80，v / v）组成的流动相以1 mL流速运行/分钟。在<12分钟内完成了五种分析物的完全基线分离，线性范围为0.25–50μg/ mL，相关系数R ²值> 0.9975，方法的回收率在96.93至118.42％范围内，RSD为0.39–6.21％。苯丙氨酸，苯甲酸，糖精钠，山梨酸和苯乳酸的检出限为0.25、0.01、0.01、0.025和0.05 mg / L。该方法可用于测定醋中的苯甲酸，山梨酸，苯乳酸，苯丙氨酸和糖精钠。

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