8效液相色谱法检测熟肉制品中5种人工合成色素方法的建立.pdfVIP

※分析检测 食品科学 2011, Vol. 32, No. 20 171 1 1 , 1 2 1 胡汉高 ，张红菱 * ，周 威 ，李静娜 ，黄万琪 (1.武汉工业学院生物与制药工程学院，湖北 武汉 430023 ；2.武汉市疾病预防控制中心，湖北 武汉 430015) 目的：建立一种同时检测熟肉制品中柠檬黄、苋菜红、胭脂红、日落黄、诱惑红5 种人工合成色素的 方法。方法：熟肉制品经石油醚脱脂、乙醇 - 氨 - 水(7:2:1 ，V/V)超声波振荡提取，聚酰胺粉过滤；采用 Eclipse XDB-C18 色谱柱(4.6mm ×250mm ，5 μm) ，以0.02mol/L 乙酸铵和甲醇梯度洗脱，采用二极管阵列检测器在可变波 长条件下检测。结果：该方法线性关系良好，相关系数为 0.9992～0.9999 ；5 种人工合成色素回收率均在 89.6%～ 96.4% 之间，相对标准偏差为 1.24%～4.11% 。结论：以高效液相色谱法同时检测以上5 种人工合成色素，灵敏度 高、操作方便、快速、准确度高。 熟肉制品；人工合成色素；高效液相色谱法；二极管阵列检测器 Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products 1 1, 1 2 1 HU Han-gao ，ZHANG Hong-ling *，ZHOU Wei ，LI Jing-na ，HUANG Wan-qi (1. College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China； 2. Wuhan Diseases Control and Prevention Center, Wuhan 430015, China) Abstract ：Objective: To establish an HPLC method for simultaneous determination of five artificial pigments (lemon yellow, amaranth, carmine, sunset yellow and fancy red) in cooked meat products. Methods: Cooked meat products were defatted by petroleum ether, and extracted by ethanol/ammonia/water solution (7:2:1, V/ V) with the assistance of ultrasound. The resultant extract was treated using a polyamide SPE cartridge. The pigments were separated on an Eclipse XDB-C18 column (5 μm, 4.6 mm × 250 mm) by gradient elution with a mobile phases made up of 0.02 mol/L NH4Ac and methanol, and detected by a DAD detector at alterable wavelength. Results: The established method di