凝胶色谱-HPLC及LC/MS/MS法测定食品中苏丹红染料  

Determination of Sudan Red Dyes in Food by Gel Chromatography-HPLC and LC/MS/MS

作　　者：彭飞进 杨云华 李艳梅 李芹超 高小林 段加权 刘黔 PENG Fei-jin;YANG Yun-hua;LI Yan-mei;LI Qin-chao;GAO Xiao-lin;DUAN Jia-quan;LIU Qian(Centre Testing International(Yunnan)Co.,Ltd.,Kunming 650214,China)

机构地区：[1]云南华测检测认证有限公司,昆明650214

出　　处：《中国调味品》2020年第12期145-148,153,共5页China Condiment

摘　　要：辣椒粉、辣椒酱、腐乳、辣条、鸭蛋、橙子等样品经正己烷提取、浓缩,用5 mL环己烷∶乙酸乙酯为1∶1复溶残渣,经0.45μm有机滤膜过滤后,上凝胶色谱仪净化,分别采用高效液相色谱仪(LC)和液相色谱三重四级杆串联质谱仪(LC/MS/MS)进行仪器分析,外标法定量,该方法的精密度和准确度均较好,适用于各类食品中苏丹红的检测。The samples of paprika,chili sauce,fermented bean curd,spicy strips,duck eggs and oranges are extracted and concentrated by n-hexane.The residues after concentrated are redissolved with 5 mL cyclohexane∶ethyl acetate of 1∶1,and filtered through a 0.45μm organic filter,and then purified by GPC.High performance liquid chromatograph(LC)and liquid chromatography triple four-bar tandem mass spectrometer(LC/MS/MS)are used for instrument analysis and external standard method is used for quantitative analysis.The precision and accuracy of the method are good,it is suitable for Sudan red detection in various foods.

关 键 词：苏丹红 凝胶色谱(GPC) HPLC LC/MS/MS 

分 类 号：TS202.3[轻工技术与工程—食品科学]