Determination of Six Synthetic Colorants in Soy Sauce Seasoning by High-Performance Liquid Chromatography
This article focuses on six synthetic colorants(Tartrazine,Amaranth,Ponceau 4R,Sunset Yellow FCF,Allura Red AC,and Acid Orange Ⅱ)potentially added to soy sauce seasonings.Based on the characteristics of the samples,a high-performance liquid chromatography method(HPLC)was established to simultaneously determine the six synthetic colorants in soy sauce seasonings,including the dilution ratio of the sample solution,the selection of solid-phase extraction columns,and the detection conditions of the liquid chromatograph.The results showed that the six synthetic colorants exhabited good linearity within the mass concentration range of 0.2-10.0 μg·mL-1,with a correlation coefficient r＞0.9990,a detection limit of 0.1-0.5 mg·kg-1,a quantification limit of 0.3-1.5 mg·kg-1,an average spiked recovery rate of 95.0%-98.2%,and a relative standard deviation(n=6)of 6.0%or less.This method is convenient,efficient,and suitable for the simultaneous determination of six synthetic colorants in soy sauce seasonings.
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