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中文摘要：
目的比较了高效毛细管电泳（HPCE）的2种分离模式对2种能力验证样品中山梨酸及苯甲酸的分析结果,以证明HPCE的准确定量能力。方法分别采用毛细管区带电泳（CZE）及胶束动电毛细管色谱（MEKC）2种分离模式,测定果酱和乳饮料中的山梨酸和苯甲酸。CZE所用分离缓冲溶液为20 mmol/L Na2B4O7;MEKC的分离缓冲溶液为15 mmol/L硼砂-60 mmol/L硼酸-100 mmol/L十二烷基硫酸钠（SDS）。结果 2种分离模式对果酱和乳饮料能力验证样品的分析结果相吻合,均获得满意结果。结论这2种方法均具有很好的稳定性和准确性,且样品前处理简单,试剂消耗少,非常适合于食品中常用防腐剂山梨酸及苯甲酸的常规检测。
英文摘要：
Objective To compare the test results of sorbic acid and benzoic acid in proficiency test samples with the two separation modes of high performance capillary electrophoresis（ HPCE）. To demonstrate the reliability of the HPCE for the accurate quantification of sorbic acid and benzoic acid. Methods Both of capillary zone electrophoresis（ CZE） and micellar electrokinetic capillary chromatography（ MEKC） were used for the simultaneous determination of sorbic acid and benzoic acid in jam and milk beverage proficiency test samples. The separation buffer for CZE was 20 mmol / L Na2B4O7. For MEKC,15 mmol / L Na2B4O7- 60 mmol / L boric acid and 100 mmol / L sodium dodecyl sulfate（ SDS） were used as the separation buffer. Results The results of the two methods met well with each other,and the required results were satisfactory. Conclusion Both of the two methods have good stability and accuracy. The two methods with simple sample pretreatment and small reagent consumption could meet the needs for routine analysis of the commonly used sorbic acid and benzoic acid preservatives in food products.
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