高效液相色谱法测定肉制品中栀子黄色素含量  

Determination of Gardenia Yellow in Meat Products by High Performance Liquid Chromatography

作　　者：周伟娥[1,2] 凌云[1] 张元[1] 李绍辉[1] 蒋受军[2] 姚美伊[1] 李红娜[1] 郑阳[1] 张峰[1] 

机构地区：[1]中国检验检疫科学研究院食品安全研究所,北京100123 [2]广西中医药大学药学院,广西南宁530299

出　　处：《食品科学》2016年第2期187-192,共6页Food Science

基　　金：国家重大科学仪器设备开发专项(2012YQ14000806);北京市科技计划课题(2141100002614020);国家质检总局科技计划项目(2013K202);调味品中添加剂及非食品添加物质的系统筛查及确证方法研究项目(2013IK198)

摘　　要：通过正交试验分析法对肉制品中栀子黄色素提取方法进行优化。利用正交试验设计考察提取溶剂体积、超声时间和提取次数对肉制品中栀子黄色素提取回收率的影响。结果表明,肉制品中栀子黄色素的最优提取条件为：甲醇为提取溶剂、固液比1∶6（g/m L）、超声提取时间20 min、提取2次;建立高效液相色谱法测定肉制品中栀子黄色素中藏花素和藏花酸方法的线性范围为0.5~50 mg/m L,相关系数大于0.999,检出限不高于0.07μg/g,加标平均回收率为83.51%~96.00%,相对标准偏差不大于2.94%。该方法准确度高、简单、快速,可适用于肉制品中栀子黄色素中藏花素和藏花酸含量检测。With the aim of developing an optimal sample preparation method for the determination of gardenia yellow in meat products by high performance liquid chromatography（HPLC）, orthogonal design methodology was employed to optimize the recovery rate of gardenia yellow from samples with respect to four extraction conditions including solid/solvent ratio（g/m L）, ultrasonic extraction time and extraction number. The optimal extraction conditions were achieved as follows： samples were ultrasonically extracted twice for 20 min each using methanol with a solid/solvent ratio of 1：6（g/m L）. The HPLC method established based on these optimized extraction conditions exhibited a good linear relationship in the range from 0.5 to 50 mg/m L with correlation coefficient of higher than 0.999 and a detection limit of ≤ 0.07 μg/g for crocin and crocetion in meat products. The mean spike recovery rates for both gardenia yellows in meat products were in the range of 83.51%–96.00% with a relative standard deviation（RSD） of ≤ 2.94%. This method is accurate, simple, quick and suitable for the determination of crocin and crocetion in meat products.

关 键 词：高效液相色谱法 正交试验 肉制品 藏花素 藏花酸 栀子黄 

分 类 号：O657.72[理学—分析化学]