食品中苏丹色素的液相色谱分析方法  

Methud for detecting sudan colorants in food by HPLC

作　　者：李军[1] 雍炜[1] 李刚[1] 杨强[1] 储晓刚[1] 唐英章[1] 

机构地区：[1]中国检验检疫科学研究院,北京100025

出　　处：《食品工业科技》2005年第11期157-160,共4页Science and Technology of Food Industry

摘　　要：建立了食品中4种苏丹(sudan)色素的高效液相色谱同时测定方法。采用乙腈提取后经GPC对样品进行净化,利用反相高效液相色谱法,以乙腈-酸性水溶液为流动相,采用梯度洗脱,以二极管阵列检测器(PDA)定性定量测定食品中的4种苏丹色素,并以LC-MS对阳性样品中的苏丹成分进行了结构确证。结果证明,在添加浓度1～4mg/kg范围内,4种苏丹色素的回收率在81.92%～97.87%之间,相对标准偏差(RSD)≤5.23%,最低检出限(信噪比S/N=3)分别为0.102、0.097、0.074、0.099mg/kg。本方法经实际应用证明,具有良好的稳定性和重现性,步骤简单,可操作性强。The simultaneous method for detecting four Sudan colorants in food was established. After the sample was extracted by acetonitrile, the extraction was pre-treated with gel permeation chromatography （GPC）. The conditions of HPLC were as follows： the mobile is acetonitrile - acidic water; gradient elution was selected. Photodiode array detector was used to quantify and determine the four sudan colorants. The positive samples were corroborated by the LC- MS. The results showed that ： standard deviation is less than 5.23%, the minimum detection limit （s/n =3） was 0.102,0.097,0.074, 0.099mg/kg respectively, and the recovery of the four colorants was 81.92%-97.87 %. The method has the advantage of simplicity and good repeatability.

关 键 词：液相色谱法 苏丹色素 食品 测定 

分 类 号：TS207.5[轻工技术与工程—食品科学]