高效液相色谱法同时测定熟肉制品中5种合成着色剂
|
摘要
目的建立熟肉制品中柠檬黄、日落黄、苋菜红、胭脂红、诱惑红5种合成着色剂的高效液相色谱测定方法。方法熟肉制品中的合成着色剂经乙醇-氨水-水混合液提取后,用聚酰胺粉吸附色素,甲醇-甲酸混合溶液除去天然色素后经高效液相色谱二极管阵列检测器测定。通过分析合成着色剂的吸收光谱图,选用柠檬黄428 nm、日落黄483 nm、苋菜红521 nm、胭脂红509 nm、诱惑红507 nm特征吸收波长进行定性定量分析。结果 5种合成色素在1.0 mg/L～50.0 mg/L浓度内线性良好,相关系数为1.000 0,检出限为0.005 mg/kg～0.008 mg/kg,定性结果准确,回收率在80.5%～94.3%,相对标准偏差(RSD)为2.9%～6.5%。结论选用特征吸收波长对熟肉制品中5种合成着色剂进行测定时,可有效避免低波长处样品基质的干扰。方法更简便、准确度高、灵敏度好,符合测定要求。
Objective To develop a high performance liquid chromatography(HPLC) method for the determination of five synthetic colorants, including Tartrazine, Sunset Yellow, Amaranth, Ponceau 4 R and Allura Red in cooked meat products. Methods The synthetic colorants were absorbed with alcohol-ammonia-water solution and extracted by polyamide adsorption methods. The synthetic colorants were detected by HPLC/DAD detector after eliminating the natural pigments by methanol and formic acid solution. By analyzing the absorption spectra of synthetic colorant, the characteristic absorption wavelengths of Tartrazine 428 nm, Sunset Yellow 483 nm, Amaranth 521 nm, Ponceau 4 R 509 nm and Allura Red 507 nm were selected for qualitative and quantitative analysis. Results Good linearity was observed when the concentration was within 1.0 mg/L-50.0 mg/L, with the correlation coefficient of 1.000 0. The detection limit was within 0.005 mg/kg-0.008 mg/kg, the recovery rate was within 80.5%-94.3%, and the relative standard deviations(RSDs) was within 2.9%-6.5%. Conclu￣sion When the characteristic absorption wavelength was used to determine five synthetic colorants in cooked meat products, the interference of sample substrate at low wavelength could be effectively avoided. The method is simple, accurate, sensitive and easy to operate.
Objective To develop a high performance liquid chromatography(HPLC) method for the determination of five synthetic colorants, including Tartrazine, Sunset Yellow, Amaranth, Ponceau 4 R and Allura Red in cooked meat products. Methods The synthetic colorants were absorbed with alcohol-ammonia-water solution and extracted by polyamide adsorption methods. The synthetic colorants were detected by HPLC/DAD detector after eliminating the natural pigments by methanol and formic acid solution. By analyzing the absorption spectra of synthetic colorant, the characteristic absorption wavelengths of Tartrazine 428 nm, Sunset Yellow 483 nm, Amaranth 521 nm, Ponceau 4 R 509 nm and Allura Red 507 nm were selected for qualitative and quantitative analysis. Results Good linearity was observed when the concentration was within 1.0 mg/L-50.0 mg/L, with the correlation coefficient of 1.000 0. The detection limit was within 0.005 mg/kg-0.008 mg/kg, the recovery rate was within 80.5%-94.3%, and the relative standard deviations(RSDs) was within 2.9%-6.5%. Conclu￣sion When the characteristic absorption wavelength was used to determine five synthetic colorants in cooked meat products, the interference of sample substrate at low wavelength could be effectively avoided. The method is simple, accurate, sensitive and easy to operate.
引文
[1] 吴坤, 孙秀法. 营养与食品卫生学[M]. 北京: 人民卫生出版社, 2004: 165-292.
[2] 王惠琴, 郑大威, 林太凤, 等. 食用色素在食品中的应用及检测方法研究进展[J]. 食品工程, 2009, 6(4): 3-5.
[3] 中华人民共和国卫生部. GB 2760—2014 食品添加剂使用标准[S]. 北京: 中国标准出版社, 2015.
[4] 刘虹, 谢承恩, 郑绍珍. 广州市售糕点、 熟肉制品中人工合成色素含量的现状分析[J].中国卫生检验杂志, 2007,17(2): 341-341,358.
[5] 陈丽惠, 蔡伟鹏, 洪超, 等. 流动街头餐饮肉制品中食品添加剂的检测结果与分析[J].中国卫生检验杂志, 2015, 25(21): 3629-3630.
[6] 中华人民共和国卫生部. GB/T 5009.35—2003 食品中人工合成着色剂的测定方法[S]. 北京: 中国标准出版社, 2003.
[7] 阮丽萍, 吉文亮, 刘华良, 等. 高效液相色谱法测定食品中10种合成着色剂[J]. 中国食品卫生杂志, 2011, 23(2): 151-154.
[8] 中华人民共和国国家质量监督检验检疫总局. GB/T 21916—1008 水果罐头中合成着色剂的测定-高效液相色谱法[S]. 北京: 中国标准出版社, 2008.
[9] 戚荣平, 邱晓枫, 商晓春. 熟肉制品中防腐剂、 合成着色剂检测方法的探讨[J]. 中国卫生检验杂志, 2009, 19(1): 50-51.
[10] 倪竹南, 王天娇, 吴人杰. 高效液相色谱法测定卤制品人工合成着色剂的方法研究[J].中国卫生检验杂志, 2009, 19(2): 292-294.
[11] 程春梅, 彭进, 董刘敏. 高效液相色谱法同时检测果汁饮料中的六种合成着色剂[J].食品科技, 2011, 36(10): 301-304.
[12] 肖海龙, 屠海云, 王红青, 等. 反相高效液相色谱法快速测定食品中18种水溶性合成着色剂[J]. 中国卫生检验杂志, 2011, 21(2): 264-266.
[13] 赵鹏, 黄压琴, 徐奋奋, 等. 固相萃取-高效液相色谱-可变波长检测法测定鲜榨果汁中7种水溶性合成着色剂[J]. 中国卫生检验杂志, 2015, 25(8): 1159-1165.
[14] 黄晓晶, 黎璐. HPLC波长程序法分析合成着色剂[J]. 现代仪器, 2012, 18(2): 35-37.
[15] 戚荣平, 孟琪, 桑娴, 等. 聚酰胺粉吸附-高效液相色谱法测定蜜饯中合成着色剂[J].中国卫生检验杂志, 2015, 25(10): 1525-1527.
[2] 王惠琴, 郑大威, 林太凤, 等. 食用色素在食品中的应用及检测方法研究进展[J]. 食品工程, 2009, 6(4): 3-5.
[3] 中华人民共和国卫生部. GB 2760—2014 食品添加剂使用标准[S]. 北京: 中国标准出版社, 2015.
[4] 刘虹, 谢承恩, 郑绍珍. 广州市售糕点、 熟肉制品中人工合成色素含量的现状分析[J].中国卫生检验杂志, 2007,17(2): 341-341,358.
[5] 陈丽惠, 蔡伟鹏, 洪超, 等. 流动街头餐饮肉制品中食品添加剂的检测结果与分析[J].中国卫生检验杂志, 2015, 25(21): 3629-3630.
[6] 中华人民共和国卫生部. GB/T 5009.35—2003 食品中人工合成着色剂的测定方法[S]. 北京: 中国标准出版社, 2003.
[7] 阮丽萍, 吉文亮, 刘华良, 等. 高效液相色谱法测定食品中10种合成着色剂[J]. 中国食品卫生杂志, 2011, 23(2): 151-154.
[8] 中华人民共和国国家质量监督检验检疫总局. GB/T 21916—1008 水果罐头中合成着色剂的测定-高效液相色谱法[S]. 北京: 中国标准出版社, 2008.
[9] 戚荣平, 邱晓枫, 商晓春. 熟肉制品中防腐剂、 合成着色剂检测方法的探讨[J]. 中国卫生检验杂志, 2009, 19(1): 50-51.
[10] 倪竹南, 王天娇, 吴人杰. 高效液相色谱法测定卤制品人工合成着色剂的方法研究[J].中国卫生检验杂志, 2009, 19(2): 292-294.
[11] 程春梅, 彭进, 董刘敏. 高效液相色谱法同时检测果汁饮料中的六种合成着色剂[J].食品科技, 2011, 36(10): 301-304.
[12] 肖海龙, 屠海云, 王红青, 等. 反相高效液相色谱法快速测定食品中18种水溶性合成着色剂[J]. 中国卫生检验杂志, 2011, 21(2): 264-266.
[13] 赵鹏, 黄压琴, 徐奋奋, 等. 固相萃取-高效液相色谱-可变波长检测法测定鲜榨果汁中7种水溶性合成着色剂[J]. 中国卫生检验杂志, 2015, 25(8): 1159-1165.
[14] 黄晓晶, 黎璐. HPLC波长程序法分析合成着色剂[J]. 现代仪器, 2012, 18(2): 35-37.
[15] 戚荣平, 孟琪, 桑娴, 等. 聚酰胺粉吸附-高效液相色谱法测定蜜饯中合成着色剂[J].中国卫生检验杂志, 2015, 25(10): 1525-1527.