摘要
[目的]采用HPLC-DAD法测定馒头中合成色素胭脂红、诱惑红的含量,分析评定胭脂红、诱惑红的不确定度。[方法]通过HPLC-DAD法测定馒头中胭脂红、诱惑红的含量方法建立数学模型,对各个不确定度因素进行评估、计算,由此计算合成不确定度,最终给出测量结果在95%置信区间下的扩展不确定度。[结果]试验测定的胭脂红含量测定结果为(4.13±0.32)mg/kg;诱惑红含量测定结果为(6.19±0.40)mg/kg。[结论]研究可为食品中色素检测分析应该采取的针对性措施提供参考依据。
[Objective] To analyze the uncertainty through the determination of Carmine and Temptation in steamed bread by HPLC with DAD.[Method] The mathematic model was established on determination of Carmine and Temptation by HPLC-DAD.Each component of uncertainty was evaluated,from which the combined uncertainty and finally the extended uncertainty were obtained in 95％ confidence interval.[Result] The determined content of Carmine and Temptation of this test is （4.13 ± 0.32） mg/kg and （6.19 ± 0.40） mg/kg.[Conclusion] The study can provide reference basis for adopting rational countermeasures in pigment detection in food.
出处
《安徽农业科学》
CAS
2014年第24期8367-8369,8390,共4页
Journal of Anhui Agricultural Sciences
基金
贵州省科技厅课题(黔科合SY字[2011]3090号)
黔科平台[2012]4001)
国家局餐饮服务食品安全标准制定项目
