食品中罗丹明B快速检测方法的建立与实现  

Establishment and Implementation of Rapid Detection Method of Rhodamine B in Food

作　　者：阮成旭[1] 陈梅兰[1] 王晓丽[1] 彭善杰 林钦 李昊[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]国家加工食品质量监督检验中心,福州350002

出　　处：《中国食品学报》2015年第6期167-172,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：应用超高效液相色谱仪,建立食品中罗丹明B的快速检测方法。选取几种可能含有罗丹明B的代表性食品,用碱性染料前处理试剂盒进行提取,经固相萃取小柱的净化,用超高效液相色谱荧光检测器测定。结果发现该检测方法适用于番茄沙司中罗丹明B的检测,样品最适称取量为5.0 g,该方法简便、快速、灵敏。Rapid detection and analytical methods of rhodamine B were established in food by ultra high performance liquid chromatograph. Several representative foods that might contain rhodamine B were used to test. They were extracted with alkaline dyes pretreatment reagent kit, purified by solid phase extraction small column and determined with ultra high performance liquid chromatography fluorescence detector. The results show that the method is suitable for the analysis of rhodamine B in tomato sauce and the optimal sample quality is 5.0 g. It is simple, rapid and sensitive method to detect Rhodamine B in food.

关 键 词：罗丹明B 超高效液相色谱 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]