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目的建立基层适用的液态食品中柠檬黄、日落黄、胭脂红、苋菜红、诱惑红、赤藓红的检测方法。方法样品经超声除去二氧化碳并提取色素,10%乙酸铅、10%硫酸钠沉淀脂肪、蛋白质,调p H值至6左右,进行高效液相色谱分析,采用梯度洗脱,利用每种色素最大吸收波长,在检测过程中变换波长测定各元素。结果 6种人工合成色素在1.0 mg/L~50.0 mg/L时,线性关系良好,相关系数在0.999以上,方法的加标回收率除赤藓红为85%,其余几个色素均在93%~102%,相对标准偏差(RSD)为2.56%~4.69%。结论该方法操作简单,干扰小,结果的精密度良好,准确度可靠,适用于不含赤藓红的液体样品的测定。
OBJECTIVE To establish a method for the detection of lemon yellow, sunset yellow, carmine, amaranth, seductive red and erythrosine in liquid food suitable for primary application. Methods Samples were removed by ultrasound and extracted with carbon dioxide, 10% lead acetate, 10% sodium sulfate precipitation of fat, protein, pH p value adjusted to about 6, high performance liquid chromatography, the use of gradient elution, the use of each pigment maximum absorption Wavelengths, which change the wavelength of each element during the test. Results The linearity of the six synthetic pigments was good at 1.0 mg / L ~ 50.0 mg / L with the correlation coefficient above 0.999. The recovery of the method was 85% except for erythrosine, and the remaining pigments were at 93% ~ 102%, relative standard deviation (RSD) was 2.56% ~ 4.69%. Conclusion The method is simple, sensitive and accurate. The method is suitable for the determination of liquid samples without erythrosine.