固相萃取-高效液相色谱法测定肉制品中玫瑰桃红R  

Determination of Bordeaux R in Meat Products by SPE-HPLC

作　　者：钱凯[1] 车文军[1] 卢剑[1] 武中平[1] 王燕芹[2] 

机构地区：[1]江苏省产品质量监督检验研究院,江苏南京210007 [2]南京林业大学理学院,江苏南京210037

出　　处：《肉类研究》2013年第1期35-37,共3页Meat Research

摘　　要：建立固相萃取-高效液相色谱(SPE-HPLC)测定肉制品中玫瑰桃红R含量的分析方法。试样经乙腈水溶液超声提取,Oasis WAX柱净化后,以乙腈-乙酸铵缓冲溶液为流动相,经C18柱分离后进行HPLC检测。玫瑰桃红R在0.5～10.0mg/L范围内呈良好的线性关系,线性相关系数大于0.999。1.0、2.0、10.0mg/kg 3个加标水平的平均回收率为90.6%～105.2%,相对标准偏差(RSD,n=6)为1.79%～4.25%,检出限为0.26mg/kg。该方法灵敏度高、重现性好、定量准确。A solid phase extraction coupled with high performance liquid chromatography （SPE-HPLC） method wasdeveloped for the determination of bordeaux R in meat products. Samples were extracted with aqueous acetonitrile solution under ultrasonication, and cleaned up by Oasis WAX solid phase extraction. The separation of bordeaux R was carried outon a C18 column using acetonitrile-ammonium acetate buffer as mobile phase. The prepared calibration curve was linear between 0.5 and 10.0 mg/L with correlation coefficient more than 0.999. The mean recoveries at spiked levels of 1.0, 2.0 and10.0 mg/kg were in the range of 90.6% to 105.2% with RSDsof 1.79% to 4.25% （n = 6）. The limit of detection was 0.26 mg/kg. The SPE-HPLC method was sensitive, reproducible and accurate.

关 键 词：高效液相色谱 固相萃取 肉制品 玫瑰桃红R 测定 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]