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制定了高效液相色谱法(HPLC)测定辣椒类调味制品中苏丹红、罗丹明B和胭脂红的检测方法。待测样品以便捷的前处理方式,通过C18反相色谱柱,使其在二极管阵列检测器上逐一分离出来。结果表明,6种检测物色谱峰形独立完整,各自分离,线性良好且基线平缓,回收率在90.7%~104.0%,相对标准偏差1.35%~4.75%。该法因试样提取程序简单快速,检测结果准确灵敏,可适用于辣椒及其制品中6种工业检测物的同时测定。
A method for the determination of Sudan, Rhodamine B and Carmine in hot pepper seasoning by high performance liquid chromatography (HPLC) was developed. The samples to be tested are easily separated on the diode array detector by a C18 reversed-phase column in a convenient pre-treatment. The results showed that the peak shape of the six kinds of analytes were completely and completely separated, with good linearity and mild baseline. The recoveries ranged from 90.7% to 104.0% with relative standard deviations of 1.35% -4.75%. The method for the sample extraction process is simple and fast, accurate and sensitive test results can be applied to pepper and its products in the six kinds of industrial testing at the same time determination.