摘要
建立对腌渍蔬菜中诱惑红、苋菜红、胭脂红、赤藓红、偶氮玉红、柠檬黄、日落黄、专利蓝、亮蓝和靛蓝共10种人工合成色素同时测定的方法。样品经含有1%氨水的70%的乙醇提取,提取液经聚酰胺粉末吸附,无水乙醇-氨水-水解吸,通过XDB-C18柱分离(250 mm×4.6 mm,5μm),甲醇-0.02 mol/L乙酸铵梯度洗脱,检测波长的范围为254 nm^700 nm。方法的相对标准偏差(n=6)为1.1%~5.1%,回收率为85%~104%,检出限为0.10 mg/kg^0.62 mg/kg。该方法准确度高,分离效果好,结果稳定可靠,适用于腌渍蔬菜中多种人工合成色素的高通量检测。
An HPLC method was proposed for the determination of allura red, amaranth red, carmine, erythrosine, azorubin, tatrazine, sunset yellow, patent blue, brilliant blue and indigotine up to 10 artificial synthetic pigments in pickled vegetables. The sample was extracted by the 70 % ethanol containing 1% ammonia water, adsorbed by polyamide powder, Anhydrousethanol-ammonia-water desorption. Separated by XDB-C18 column, by gradient elution using a mobile phase made up of methanol and 0.02 moUL am-monium acetate, and detected at 254 nm to 700 nm. The relative standard derivations （n=6） were 1.1%-5.1%, the recoveries were 85 %-104 %, the detection limits were 0.10 mg/kg-0.62 mg/kg. The method is accurate, efficient, reliable and suitable for the high-flux determination of synthetic pigments in pickled vegetables.
出处
《食品研究与开发》
CAS
北大核心
2013年第22期64-67,共4页
Food Research and Development
