摘要
利用聚酰胺粉吸附原理,对国标方法进行综合改进,建立了同时测定配制酒中柠檬黄、新红、苋菜红、胭脂红、日落黄、诱惑红、亮蓝、酸性红(偶氮玉红)和赤藓红9种合成着色剂的高效液相色谱法。结果显示:本方法9种合成着色剂在浓度0.5~100μg/mL线性关系良好,相关系数R>0.999 9;样品加标回收率为86.8%~98.5%;相对标准偏差为0.4%~1.3%。
According to the principle of the adsorption of the polyamide powder,the national standard methods were improved synthetically,and the high performance liquid chromatography(HPLC)method was developed for simultaneous determination of synthetic colorants including Tartrazine,new red,amaranth,ponceau 4R,sunset yellow,allura red,brilliant blue,azorubin,erythrosine in compound wine.The results showed that the nine kinds of synthetic colorants had good linear relations when the concentration was in the range of 0.5~100μg/mL and the correlation coefficients were more than 0.999 9.The recovery rates of the sample was from 86.8%to 98.5%,and the relative standard deviation was from 0.4%to 1.3%.
作者
刘子雄
刘映铄
郑鸿涛
Liu Zixiong;Liu Yingshuo;Zheng Hongtao(Zhongshan Food and Drug Inspection Institute,Zhongshan 528437,China)
出处
《现代食品》
2018年第4期90-93,共4页
Modern Food
关键词
配制酒
聚酰胺粉
合成着色剂
高效液相色谱法
Compound wine
Polyamide powder
Synthetic colorants
High performance liquid chromatography
