糖果中6种合成色素液相色谱检测方法的改进  

HPLC determination for 6 synthetic food colors in sweets

作　　者：王红青[1] 潘向荣[1] 姜荷[1] 黄建萍[1] 

机构地区：[1]杭州质量技术监督检测院,杭州310019

出　　处：《中国卫生检验杂志》2010年第2期297-298,389,共3页Chinese Journal of Health Laboratory Technology

摘　　要：目的:对糖果中6种合成色素(柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、亮蓝)的高效液相色谱检测方法进行改进。方法:样液经聚酰胺粉吸附,用氨水-乙醇溶液解吸附,用乙酸中和后浓缩,定容过滤。以甲醇和乙酸胺为流动相,在C18色谱柱上分离,梯度洗脱,VWD和DAD检测器串联,紫外254 nm及可见600 nm检测,外标法定量。结果:改进样品前处理方法,改变亮蓝的检测波长,亮蓝的响应值显著增加,加标回收实验中,6种混合色素的平均回收率在90%以上。结论:检测过程中控制每个步骤的实验条件,梯度洗脱,变波长检测,亮蓝的灵敏度显著提高,各色素的分离度良好,回收率满意。Objective：To improve the use of HPLC method to check for 6 synthetic food colors（tartrazine yellow,amaranth,carmine,sunset yellow,allura red,brilliant blue）in sweets.Methods：Specimen was absorbed by polyamide and disengaged by ammonia-ethanol-water liquor,on water bath concentrated after neutralized by acetic acid,diluted to volume and filtrated.The analytes were separated on ODS-C18 column,and ammonium acetate and methanol as mobile phase and separated by gradient elution,checked by ultraviolet radiation 254 nm and visible light 600 nm.External standard quantification.Results：Improve the preparative procedure,alter the wavelength of brilliant blue and the response value was increased clearly,Standards were added in sweets,and the average coefficient of recoveries was beyond 90%.Conclusion：By controlling experiment condition,gradient elution,altering wavelength,sensitivity has been increased,and received good separation and satisfying coefficient of recoveries.

关 键 词：糖果 合成色素 高效液相色谱 检测器串联 

分 类 号：O657.72[理学—分析化学]