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8效液相色谱法检测熟肉制品中5种人工合成色素方法的建立

171※分析检测食品科学2011, Vol. 32, No. 20高效液相色谱法检测熟肉制品中5种人工合成

色素方法的建立

胡汉高1,张红菱1,*,周 威1,李静娜2,黄万琪1

(1.武汉工业学院生物与制药工程学院,湖北 武汉 430023;2.武汉市疾病预防控制中心,湖北 武汉 430015)摘 要:目的:建立一种同时检测熟肉制品中柠檬黄、苋菜红、胭脂红、日落黄、诱惑红5种人工合成色素的方法。方法:熟肉制品经石油醚脱脂、乙醇-氨-水(7:2:1,V/V )超声波振荡提取,聚酰胺粉过滤;采用Eclipse XDB-C 18色谱柱(4.6mm ×250mm ,5μm),以0.02mol/L 乙酸铵和甲醇梯度洗脱,采用二极管阵列检测器在可变波长条件下检测。结果:该方法线性关系良好,相关系数为0.9992~0.9999;5种人工合成色素回收率均在89.6%~96.4%之间,相对标准偏差为1.24%~4.11%。结论:以高效液相色谱法同时检测以上5种人工合成色素,灵敏度高、操作方便、快速、准确度高。

关键词:熟肉制品;人工合成色素;高效液相色谱法;二极管阵列检测器

Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products

HU Han-gao 1,ZHANG Hong-ling 1,*,ZHOU Wei 1,LI Jing-na 2,HUANG Wan-qi 1

(1. College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China ;

2. Wuhan Diseases Control and Prevention Center, Wuhan 430015, China)

Abstract :Objective: To establish an HPLC method for simultaneous determination of five artificial pigments (lemon yellow,amaranth, carmine, sunset yellow and fancy red) in cooked meat products. Methods: Cooked meat products were defatted by petroleum ether, and extracted by ethanol/ammonia/water solution (7:2:1, V /V ) with the assistance of ultrasound. The resultant

extract was treated using a polyamide SPE cartridge. The pigments were separated on an Eclipse XDB-C 18 column (5μ

m, 4.6 mm ×250 mm) by gradient elution with a mobile phases made up of 0.02 mol/L NH 4Ac and methanol, and detected by a DAD detector at alterable wavelength. Results: The established method displayed good linearity with correlation coefficient between 0.9992and 0.9999. The recoveries of the five pigments ranged between 89.6% and 96.4% with a relative standard deviation (RSD)between 1.24% and 4.11%.Conclusions: This method is sensitive, simple, rapid and accurate, and can be used for simultaneous determination of the five artificial pigments in cooked meat products.

Key words :meat products ;artificial pigment ;high performance liquid chromatography (HPLC);diode array detector (DAD)

中图分类号:TS207.3 文献标识码:A 文章编号:1002-6630(2011)20-0171-04收稿日期:2010-12-22

作者简介:胡汉高(1986—),男,硕士研究生,研究方向为卫生检验。E-mail :hhg1957@http://www.wendangku.net/doc/9da97dd784254b35eefd34a8.html

*通信作者:张红菱(1965—),女,教授,硕士,研究方向为卫生检验。E-mail :zhlwjb@http://www.wendangku.net/doc/9da97dd784254b35eefd34a8.html 食品着色剂可分为天然色素和人工合成色素两大

类,因人工合成色素具有成本低廉、色调多样、色泽

亮艳和着色力强等特点,在食品加工业中被广泛采用。

因其是由煤焦油中的苯胺为原料制成,所以又称为“煤

焦油色素”或“苯胺色素”,属于偶氮类化合物[1]。毒

理学研究发现,某些合成色素有慢性毒性或致癌性,使用过量会对人体产生有害作用[2-3]。在我国人工合成色素使用卫生标准中对其使用范围和相应限量均有明确规定,使用范围限于饮料、配制酒、糖果、糕点和青梅等,禁止用于肉类、鱼类、水果及其制品等[4]。目前,国标及文献报道[5-15]的检测方法多是针对这些人工合成色素中的一种或几种,而没有关于这5种人工合成