HPLC法测定酱油中罗丹明B、对位红和苏丹红  

The Determination of Rhodamine,Para Red and Sudan Red in Soy Sauce by HPLC

作　　者：黄晓雯 

机构地区：[1]广东珠江桥生物科技股份有限公司,广东广州510075

出　　处：《广州化工》2012年第16期127-129,共3页GuangZhou Chemical Industry

摘　　要：建立了高效液相色谱法(HPLC)同时测定酱油中罗丹明B、对位红和苏丹红I～IV的方法。样品经丙酮-正己烷提取剂萃取,蒸发浓缩,经液相色谱进行分析。流动相为水和甲醇梯度洗脱,经SymmetryShield RP18色谱柱进行分离。紫外检测器采用变波长以实现六种染料色素同时测定。六种染料色素线性关系良好,加标回收率在80%～103%之间,RSD在2.6%～8.7%之间(n=6)。A method of determination of rhodamine B, para red and sudan red I - IV in soy sauce simultaneously by high performance liquid chromatography （PHLC） was developed. Samples were extracted by the mixture solvent of acetone and hexane, then evaporated and concentrated, and analyzed by HPLC with UV detector. With the SymmetryShield RP18 column, the mobile phase was water and methanol in gradient condition for separation. To fulfill analyzing the six dyes simultaneously, changing wave was set in detection process by UV detector. The six dyes had a good linearity and the recoveries of six dyes were between 80% and 103% . with RSDs from 2.6% to 8.7% （n = 6）.

关 键 词：高效液相色谱法 酱油 罗丹明B 对位红 苏丹红 

分 类 号：TS264.2[轻工技术与工程—发酵工程] O657.7[轻工技术与工程—食品科学与工程]