摘要
目的:建立高效液相色谱法测定酱卤肉制品中酸性橙Ⅱ的方法。方法:样品经石油醚除脂后,以氨水乙醇溶液提取,柠檬酸溶液调pH,阴离子交换固相萃取柱净化后,用15%氨水甲醇洗脱,洗脱液氮吹干后复溶得待测液,经C_(18)色谱柱分离,以甲醇和0.02 mol·L^(-1)乙酸铵为流动相进行等度洗脱,经二极管阵列检测器分析,外标法定量。结果:目标化合物在0.1~10.0μg·mL^(-1)的质量浓度范围内线性良好,相关系数R^(2)为0.9999;检出限为0.1 mg·kg^(-1),在0.1 mg·kg^(-1)、0.2 mg·kg^(-1)、1.0 mg·kg^(-1)3个加标水平的平均加标回收率为80.0%~97.5%;相对标准偏差(n=6)在5.0%以内。结论:该方法便捷、高效,适用于酱卤肉制品中酸性橙Ⅱ含量的检测。
Objective:A high performance liquid chromatography method was established for the determination of acid orangeⅡin braised pork products.Method:After degreasing with petroleum ether,the sample was extracted with ammonia water ethanol solution,pH was adjusted with citric acid solution,purified by anion exchange solid phase extraction column,eluted with 15%ammonia water methanol,and the eluent was dried with nitrogen and reconstituted to obtain the test solution.Separated by C_(18) chromatographic column,isocratic elution with methanol and 0.02 mol·L^(-1) ammonium acetate as mobile phase,analyzed by diode array detector,and quantified by external standard method.Result:The target compound has a good linearity in the mass concentration range of 0.1μg·mL^(-1) to 10.0μg·mL^(-1),and the correlation coefficient R^(2) was 0.9999.The detection limit was 0.1 mg·kg^(-1),and the average spiked recoveries at three spiked levels of 0.1 mg·kg^(-1),0.2 mg·kg^(-1) and 1.0 mg·kg^(-1) ranged from 80.0%to 97.5%;the relative standard deviations(n=6)were within 5.0%.Conclusion:The method is convenient and efficient,and is suitable for the detection of acid orangeⅡcontent in braised meat products.
作者
朱洁灵
易华娟
张树权
郑耀林
ZHU Jieling;YI Huajuan;ZHANG Shuquan;ZHENG Yaolin(Dongguan Institute for Food and Drug Control,Dongguan 523808,China)
出处
《现代食品》
2022年第19期150-153,共4页
Modern Food
关键词
高效液相色谱法
酱卤肉制品
酸性橙Ⅱ
阴离子交换柱
high performance liquid chromatography
braised meat products
acid orangeⅡ
anion exchange column
