同时测定调味品中合成色素、防腐剂及抗氧化剂  

Simultaneous Determination of Synthetic Color,Preservative and Antioxidant in Condiment

作　　者：史龙梅[1] 周建科[1] 李欢[1] 

机构地区：[1]河北大学理化分析中心、河北省分析科学技术重点实验室,河北保定071002

出　　处：《中国调味品》2015年第1期102-105,共4页China Condiment

摘　　要：采用高效液相色谱法同时测定腐乳及海鲜酱中人工色素（苏丹红Ⅰ、对位红）、防腐剂（对羟基苯甲酸丁酯）及抗氧化剂（2，6二叔丁基对甲酚、4-己基间苯二酚）。采用乙腈提取，低温冷冻法处理样品，高效液相色谱紫外可见变换波长测定。C18反相色谱柱分离，甲醇∶乙腈∶水为11∶62∶27（V／V，甲酸调pH 3．6）为流动相；五组分在所测范围线性关系良好，相关系数大于0．9991，方法检出限在22．5～90．0 ng／g之间，相对标准偏差小于6．7％。A new HPLC method for simultaneous determination of synthetic color （Sudan RedⅠ,Para Red）,preservative （BP）and antioxidant（BHT,4-HR）in condiment is established.The preserved bean curd and hoisin sauce sample are treated by subzero-temperature frozen extraction and acetonitrile as solvent;the analyte is separated by high performance liquid chromatography with C18 column and detected by converting UV-Vis Wavelength.The mobile phase is methanol,acetonitrile, and water （11∶62∶27,V/V,the pH is adjusted by formic acid to 3.6）.The linearity is good in the range of measuring amount,with correlation coefficients above 0.9991,the detection limit of 22.5~90.0 ng/g,the relative standard deviations （RSD）are less than 6.7%.

关 键 词：高效液相色谱 人工色素 防腐剂及抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]