凝胶净化-高效液相色谱法检测对位红在辣椒酱和辣酱油中的残留量  

Residues Determination of Para red by in Pimiento Catsup and Chili Sauce Sample by Gel Permeation Chromatography

作　　者：殷居易[1] 李佐卿[1] 谢东华[1] 倪梅林[1] 房科腾[1] 俞雪钧[1] 樊苑牧[1] 

机构地区：[1]宁波出入境检验检疫局技术中心食品安全分中心,宁波315012

出　　处：《分析化学》2006年第6期867-870,共4页Chinese Journal of Analytical Chemistry

摘　　要：运用高效液相色谱（HPLC）法分析并采用凝胶净化系统（GPC）预处理,建立了测定辣椒酱、辣酱油等复杂样品中对位红残留量的检测方法.辣椒酱、辣酱油样品用乙腈提取,经过净化、浓缩,用乙腈定容进行检测.色谱柱为资生堂MG-Ⅱ C18柱,直接采用等度洗脱,流动相为乙腈-水;采用可变波长检测器（VWD）,检测波长为485 nm.对位红标准溶液在0.02～1.0 mg/L浓度范围内,药物峰面积与浓度呈良好的线性关系,其相关系数的平方（R2）为0.9978.辣椒酱、辣酱油样品中添加药物回收率分别为： 71.0%±2.5%～90.4%±4.0%和72.1%±3.1%～91.8%±2.0%;对位红在复杂样品中的残留量检测的定量限为0.05 μg/g.A high performance liquid chromatographic （HPLC） method is described for the residue determination of para red. The complex sample was extracted by the acetonitrile and GPC operateing for decontamination, then, concentrated and dissolved for HPLC analysis. The chromatographic column used in the analysis was MG- Ⅱ ODS C18, the mobile phase was a mixture of acetonitrile-water. Samples were detected with a Variable Wave Detector（VWD） at 485 nm. The response for para red was linear in the range of 0. 02 - 1.0 mg/L, with a correlation coefficient （ R2 ） of 0.9978. When fortified with Para red was at 0.05, 0. 1,0.2, 0. 5, 1.0 μg/g, the mean recoveries were 71.0% -90.44% and 72. 1% -91.8%, respectively. The limit of detection of para red residues was 0.05 μg/g.

关 键 词：凝胶净化仪 辣椒酱和辣酱油 对位红 高效液相色谱 

分 类 号：TS264.2[轻工技术与工程—发酵工程]