一种食品中检测丽春红色素的HPCE方法  

An analytical method of ponceau in foodstuffs by HPCE

作　　者：阎正[1] 张智慧[1] 于趁[1] 蔡立鹏[1] 王继坤 

机构地区：[1]河北大学化学与环境科学学院,保定071002 [2]北京中防昊通防伪技术中心,北京100025

出　　处：《食品科技》2010年第2期277-279,共3页Food Science and Technology

基　　金：国家科技支撑项目(2006BAK02A17)

摘　　要：建立了运用高效毛细管电泳测定食品中的丽春红色素。研究了不同的电泳电压、缓冲溶液浓度、检测波长、电泳温度等操作因素对丽春红谱图的影响,确定最佳电泳条件为:未涂渍弹性石英毛细管柱(75μm×60cm),缓冲溶液为120mmol/L硼砂溶液,检测波长480nm,电泳电压18kV,进样时间3s,电泳温度30℃。本实验所得RSD为1.7%～2.74%(n=5),平均回收率为98.2%。This paper described an analytical method of ponceau in foodstuffs by HPCE. We studied different run voltage, CE buffer, detection wavelength, temperature. A 75 μm×60 cm uncoated capillary was used with the 120 mmol/L sodium borate as CE buffer, the detection wavelength was 480 nm, the run voltage was 18 kV, the inject time was 3 s and the temperature was 30 ℃. The RSD were found to be 1.7%～2.74%（n=5）, and the average recoveries were 98.2%.

关 键 词：丽春红2R HPCE 色素 

分 类 号：O657.8[理学—分析化学]