食品中苏丹红检测研究进展  

Progress on Determination of Sudan Dyes in Foodstuffs

作　　者：潘志明[1] 李忠[1] 王冰[1] 周路明[1] 

机构地区：[1]德阳市产品质量监督检验所,德阳618000

出　　处：《世界科技研究与发展》2007年第6期14-18,28,共6页World Sci-Tech R&D

摘　　要：本文评述了高效液相色谱(HPLC)、液相色谱-质谱(LC/MS)、气相色谱-质谱(GC/MS)以及薄层色谱法(TLC)对食品中苏丹红的检测研究进展,内容着重包括苏丹红样品预处理、净化,色谱检测波长的选择、流动相的选择、色谱检测器的选择,薄板及展开剂的选择等。In the paper, the progress on determination of Sudan dyes by HPLC, LC/MS, GC/MS and TLC were reviewed. The contents including the pretreatment and purification of sample, the selection of wavelength, mobile phase, detector, thin layers and developing solvent were smnmarized in details.

关 键 词：苏丹红 检测 高效液相色谱 液相色谱-质谱 气相色谱-质谱 薄层色相谱法 

分 类 号：TS207[轻工技术与工程—食品科学]