液相色谱仪测定配制酒中苋菜红的方法研究  

Determination of Amaranth in Wine by Liqui Chromatography

作　　者：孙莉 周玉 余义 唐艳荣 SUN Li;ZHOU Yu;YU Yi;TANG Yanrong(Yellow Crane Tower Liquor Co.,Ltd.,Wuhan 430050,Hubei,China;Hubei Xinjia Testing Technology Co.,Ltd.,Xianning 437000,Hubei,China)

机构地区：[1]黄鹤楼酒业有限公司,湖北武汉430050 [2]湖北信嘉检测科技有限公司,湖北咸宁437000

出　　处：《酿酒》2024年第1期109-112,117,共5页Liquor Making

摘　　要：方法:利用液相色谱仪(DAD检测器),对配制酒中的苋菜红做色剂进行检测,将样品进行加热超声除醇,再经过p H=6.0的乙醇氨水反复提取出来,经过PA SPE净化柱利用固相萃取装置萃取净化,最后经过氮吹浓缩、流动相乙酸铵(20 mmol/L)复溶后,过0.22μm滤膜上机检测。结果:本方法按信噪比方式确定检出限(S/N≥3)为0.5 mg/kg;线性范围为0.5μg/m L~5.0μg/m L,线性相关系数为0.998;重复性和再现性相对偏差0.37%~2.97%(n=6);样品加标浓度分别为1.0 mg/kg、2.5 mg/kg和4.5 mg/kg,样品加标回收率在89%~114%范围之间。结论:本方法优化了前处理损失大的问题,且前处理后样品基质干扰小,灵敏度高,适用于配制酒中苋菜红的快速检测。The liquid chromatography(Dad)was used to detect the amaranth color in the prepared wine.The sample was heated and removed alcohol by ultrasonic,and then extracted repeatedly by ethanol and ammonia water with ph=6.0,it was purified by solid phase extraction(SPE)with a PA SPE column,and then concentrated by nitrogen blowing,redissolved by mobile phase ammonium acetate(20 mmol/L),and detected by 0.22μm filter membrane.Results:the detection limit(s/n≥3)was 0.5 mg/kg,the linear range was 0.5μg/mL~5.0μg/mL,and the linear correlation coefficient was 0.998.The relative deviation of reproducibility and reproducibility was 0.37%~2.97%(N=6)The standard addition concentrations of the samples were 1.0 mg/kg,2.5 mg/kg and 4.5 mg/kg,respectively.The recoveries ranged from 89%to 114%.Conclusion:this method optimizes the problem of large loss in pretreatment,and has low matrix interference and high sensitivity.It is suitable for rapid determination of amaranth in prepared wine.

关 键 词：液相色谱仪 配制酒 着色剂 苋菜红 方法学研究 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]