摘要
优化色谱条件并测定巧克力食品中7种合成色素,有效分离柠檬黄和新红色谱峰。样品经聚酰胺粉吸附、解析、富集后,在波长为254 nm条件下,高效液相色谱仪分析,经二极管阵列器检测、甲醇+乙腈(1∶1)和0.02 mol/L乙酸铵溶液梯度洗脱后,外标法定量。7种合成色素在质量浓度为0.5~20μg/mL范围内线性良好,相关系数为0.9998~0.9999,在0.500,2.000,10.000这3个质量浓度水平加标回收率为86.9%~98.3%,相对标准偏差为0.5%~2.1%,检出限范围0.06~0.44 mg/L。该色谱条件优化方式适用于巧克力食品中7种合成色素的检测。
This article aimed at optimizing the chromatography conditions and determining seven kinds of synthetic pigments in chocolate food,and separated the peaks of lemon yellow and new red spectrum effectively.After the samples were adsorbed,desorbed and enriched by polyamide powder,the samples were analyzed by HPLC under the wavelength of 254 nm,the gradient elution was carried out with methanol+acetonitrile(1∶1)and ammonium 0.02 mol/L acetate solution,which detected by diode array and quantified by external standard method.In the range of 0.5~20.0 mg/L,seven kinds of synthetic pigments have good linearity,and the correlation coefficient was 0.9998~0.9999.The addition standard recovery at the concentrations of 0.500,2.000,10.000 three levels was 86.9%~98.3%,and the relative standard deviation was 0.5%~2.1%,and the detection limit range was 0.06~0.44 mg/L.The experiment showed that the optimized chromatographic conditions were suitable for the determination of seven kinds of synthetic pigment in chocolate food.
作者
张海神
周瑞铮
莫淑梅
ZHANG Haishen;ZHOU Ruizheng;MO Shumei(Dongguan Institutes For Food and Drug Control,Dongguan,Guangdong 523000,China)
出处
《农产品加工》
2022年第22期59-61,共3页
Farm Products Processing
