高效液相色谱法同时测定酱油调味料中6种合成着色剂
Determination of Six Synthetic Colorants in Soy Sauce Seasoning by High-Performance Liquid Chromatography
高洁 1岳燕喜 1倪永付 1朱涛 2武娜1
作者信息
- 1. 济宁海关技术中心 济宁 272000
- 2. 浙江绿城医院司法鉴定所 杭州 310000
- 折叠
摘要
本文针对酱油调味料中可能添加的6种合成着色剂(柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、酸性橙Ⅱ),结合样品特性,从样液稀释倍数、固相萃取柱的选择以及液相色谱仪检测条件进行研究,建立了高效液相色谱法同时测定酱油调味料中 6 种合成着色剂的方法.结果显示,6 种合成着色剂在 0.2～10.0 μg·mL-1 的质量浓度范围内线性良好,相关系数r＞0.9990,检出限为 0.1～0.5 mg·kg-1,定量限为 0.3～1.5 mg·kg-1,平均加标回收率为 95.0%～98.2%,相对标准偏差(n=6)在6.0%以内.该方法便捷、高效,适用于酱油调味料中6种合成着色剂的同时测定.
Abstract
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.
关键词
高效液相色谱法/马铃薯葡萄糖琼脂培养基/酱油调味料/合成着色剂/阴离子交换柱固相萃取柱Key words
High-Performance Liquid Chromatography(HPLC)/Photo-Diode Array(PDA)/soy sauce seasoning/Synthetic Colorants/Anion Exchange solid-phase extraction(SPE)columns引用本文复制引用
出版年
2024
NETL
NSTL
万方数据