高效液相色谱法测定食品中甜菜红色素  

Determination of Beet Red Pigment in Food by High Performance Liquid Chromatography

作　　者：张宏宏 林洋 许文雅 郁蕉竹 刘瀛 王韵 ZHANG Honghong;LIN Yang;XU Wenya;YU Jiaozhu;LIU Ying;WANG Yun(Shenyang Institute of Food and Drug Inspection,Shenyang 110122,China)

机构地区：[1]沈阳市食品药品检验所,辽宁沈阳110122

出　　处：《品牌与标准化》2023年第4期71-74,共4页

摘　　要：本文选用汽水、果冻、糖果、糕点彩妆四类食品为研究对象,应用高效液相色谱技术建立食品中甜菜红色素的检验方法,并对所建立方法进行标准曲线、检出限、定量限、回收率、精密度等特性参数的方法学验证,以期为甜菜红色素的国家食品安全检测标准的建立提供科学依据。This article selects four types of food,namely soda,jelly,candy,and makeup on pastries,as the research objects.High performance liquid chromatography technology is used to establish an inspection method for beet red pigment in food.The established method is validated with specific parameters such as standard curve,detection limit,quantitative limit,recovery rate,and precision,in order to provide scientific basis for the establishment of national food safety detection standards for beet red pigment.

关 键 词：高效液相色谱法 甜菜红 PH值 回收率 

分 类 号：O657.72[理学—分析化学] TS207.3[理学—化学]