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目的建立高效液相色谱法同时测定熟肉制品中10种合成色素(柠檬黄、苋菜红、胭脂红、日落黄、亮蓝、靛蓝、诱惑红、赤藓红、新红和酸性橙II)的方法。方法样品经沉淀蛋白质,用乙醇氨水溶液提取合成色素,去除脂肪,聚酰胺粉净化,采用高效液相色谱法检测熟肉制品中10种合成色素的含量。结果 10种合成色素浓度在0.05μg/ml~50.0μg/ml范围内均有较好的线性关系,回归系数r均>0.9999,方法检出限为0.10 mg/kg~0.15 mg/kg,回收率为92.8%~104.2%,相对标准偏差为0.73%~4.66%(n=6)。结论本方法适用于检测熟肉制品中的10种合成色素的含量,具有较高的选择性和灵敏度,回收率和重现性良好,结果准确可靠。
Objective To establish a HPLC method for the simultaneous determination of 10 synthetic pigments (lemon yellow, amaranth, carmine, sunset yellow, brilliant blue, indigo, seductive red, erythrosine, new red and acid orange II) in cooked meat products method. Methods The sample was precipitated with protein, the synthetic pigment was extracted with aqueous ammonia solution, the fat was removed, and the polyamide powder was purified. The content of 10 kinds of synthetic pigments in cooked meat products was determined by high performance liquid chromatography. Results The results showed that there was a good linear relationship between the concentrations of 10 kinds of synthetic pigments in the range of 0.05μg / ml ~ 50.0μg / ml with the regression coefficients r> 0.9999. The detection limits were 0.10 mg / kg ~ 0.15 mg / kg, Was 92.8% ~ 104.2%, the relative standard deviation was 0.73% ~ 4.66% (n = 6). Conclusion The method is suitable for the determination of 10 synthetic pigments in cooked meat products. It has high selectivity and sensitivity, good recovery and reproducibility, and the results are accurate and reliable.