摘要
目的：建立腌菜、渍菜中诱惑红的反相高效液相色谱测定方法,利用该法与柠檬黄、胭脂红、日落黄等色素同时测定。方法：腌菜、渍菜中诱惑红用聚酰胺粉（200目）纯化,经Eclipse plus C18色谱柱分离,紫外检测器检测,波长254 nm。结果：本方法在1.44-14.4μg/ml范围线性良好,r=0.9999,平均加标回收率为93.3%-93.8%,RSD〈2.1%,诱惑红检出限为0.08μg/ml。结论：本法操作简便、灵敏、准确,适用于腌菜、渍菜中诱惑红、柠檬黄、胭脂红、日落黄等色素的同时检测。
Objective：The content of allura red in salted and pickled vegetables was determined by a reverse phase-high performance liquid chromatography method,which could be used to determine the conent of Tartrazine,Ponceau 4R,and Sunset yellow in salted and pickled vegetables simultaneously.Methods：Allura red in salted and pickled vegetables was purified through polyamide powder（200 mesh）,then separated by a Zorbax Eclipse plus C18 column（4.6×250 mm,5 μm）.The determination was made by a ultraviolet detector at 254 nm wavelength.Results：A good linear relationship was obtained at the range of 1.44-14.4 μg/ml,r=0.9999.The average recovery ranged from 93.3% to 93.8%,and the RSD was less than 2.1%.The detection limit of allura red was 0.08 μg/ml.Conclusion：The method is simple,highly sensitive and accurate,and could be used to determine the content of Allura red together with Tartrazine,Ponceau 4R,and Sunset yellow in salted and pickled vegetables.
出处
《中国卫生检验杂志》
CAS
2010年第2期279-280,共2页
Chinese Journal of Health Laboratory Technology
关键词
诱惑红
腌菜、渍菜
高效液相色谱
Allura red
Salted and pickled vegetables
High performance liquid chromatography
