辣椒制品中对位红的现场快速检测方法  

Rapid Determination Method of Para Red in Pepper Product

作　　者：金凤 许志强 崔西勇 高洁 宁尚勇 

机构地区：[1]国贸食品科学研究所,北京100070

出　　处：《食品科学》2008年第3期386-389,共4页Food Science

基　　金：科技部科研院所社会公益研究专项项目(2005DIA2J175)

摘　　要：目的:建立辣椒制品中对位红的现场快速检测方法,实现现场快速检测。方法:参照有关方法,将样品中的色素经过正己烷提取、中性氧化铝SPE柱固相萃取、梯度洗脱后,与标品同时在薄层上点样,点样量为0.05ml;选择正己烷:乙酸乙酯(18:1.5)溶液作为展开剂,在薄层板上将对位红与其他干扰色素明显地分开;通过观察样品点的展开轨迹,定性地判断样品中是否含有对位红色素。结果:此方法的灵敏度为5μg/g,检测时间在35min左右,准确度和重复性较高。结论:此现场快速检测方法准确、快速、简便,具有实际应用意义。Objective： A method for rapid determination of para red in pepper product on the spot was developed. Methods： According to some related methods, samples dyes were extracted with both n-hexane-ethyl and AhO3 SPE pillar, and then washed down with gradient elution. N-hexane-ethyl acetate（18：1.5） was selected to develop dyes on the TLC plates in and separatison para red from other dyes. The extracts （0.05 ml） were developed on TLC plates in comparison with para red and the track showed whether there was para red in the samples. Results： With high accuracy and reproducibility, the detection limit of this method was 5μg/g and detection time was about 35 min. Conclusion： The method can be practically applied for its accuracy, rapidity and briefness.

关 键 词：薄层技术 固相萃取 对位红 快速检测 灵敏度 

分 类 号：TS207.7[轻工技术与工程—食品科学]