The invention provides a method for rapidly detecting
benzoic acid and
sorbic acid in smoked and cooked sausages and hams, and belongs to the technical field of food detection and analysis. The smoked and cooked sausage and ham product is traditional
processed meat with extremely regional characteristics, is rich in various
nutrient substrates, is easily polluted by microorganisms to cause spoilage, and is short in
shelf life. Among many preservatives,
benzoic acid and
sorbic acid have the most wide application range, and for the purpose of prolonging the
shelf life of food, many enterprises often have the situations of over-range addition and over-limit addition of the two preservatives. According to the national
food safety standard GB 5009.28-2016, the technical defects of long detection period, tedious
degreasing treatment, low
recovery rate, sample matrix interference and the like exist when liquid
chromatography is used for detecting large-batch samples. The method is innovated on the basis of a liquid
chromatography, based on the characteristic that the
fat content of the smoked and cooked sausage and ham is relatively low, a sample is not degreased in a pretreatment link, and the purified sample liquid is diluted by 5 times and then is detected on a
machine;
benzoic acid and
sorbic acid in the smoked and cooked sausage and ham are measured by accurately adjusting the pH value of a mobile phase, improving a
chromatographic column and optimizing instrument parameters. The method is simple and practicable, is safe to operate, reduces the cost, and meets the daily detection requirements.