采用HPLC测定含乳饮料中的苯甲酸、山梨酸和糖精钠。首先在前处理中加入蛋白质沉淀剂沉淀蛋白质并用过滤膜过滤，然后将滤液进行HPLC测定（色谱条件：v甲醇:v乙酸铵=3:97，固定相ODS-C18，柱子4.6 m150 mm，流速1 mL/min，检测波长230 nm）。试验结果准确可靠。

The contents of benzoic acid, sorbic acid and sacchride in milk beverage were determined by HPLC. The sample was treated by adding proteins precipitating agent to precipitate the protein, filtered using 0.45 m and then analyzed by HPLC on a 4.6 m150 mm ODS-C18 column using a UV detector at 230 nm. And the mobile phase was a mixture of menthol and ammonium acetate buffer (97/3, v/v) at a flow rate of 1.0 ml/min. The results were reliable and accurate.