肉制品中酸性红和诱惑红含量测定盲样考核探究  

Validation of the Determination Ability of Acid Red and Alluring Red in Meat Products

作　　者：薛晓伟 XUE Xiaowei(Shanxi Province Science and Technology Resources and Large-Scale Instrument Open Sharing Center,Taiyuan 030006,China)

机构地区：[1]山西省科技资源与大型仪器开放共享中心,山西太原030006

出　　处：《食品安全导刊》2024年第9期77-79,共3页China Food Safety Magazine

摘　　要：目的:通过参加实验室认可CNAS现场评审考核肉制品中酸性红和诱惑红的测定,证实并提高实验室的着色剂测定能力。方法:参照《食品安全国家标准食品中合成着色剂的测定》(GB 5009.35—2023),优化了提取方法和色谱条件,采用外标法定量。结果:肉制品中酸性红和诱惑红的测定结果分别为1.92 mg·kg^(-1)、5.37 mg·kg^(-1),盲样真值分别为2.07 mg·kg^(-1)、5.35 mg·kg^(-1)。结论:盲样考核结果满意,本实验室具备一定的着色剂检测能力。Objective:To confirm and improve the ability of the laboratory to determine the acid red and alluring red in meat products by participating in CNAS field assessment.Method:According to the GB 5009.35-2023,the extraction method and chromatographic conditions were optimized,and external standard method was used for quantification.Result:The determination results of acid red and alluring red in meat products were1.92 mg·kg^(-1) and 5.37 mg·kg^(-1),the true values of blind samples were 2.07 mg·kg^(-1) and 5.35 mg·kg^(-1),respectively.Conclusion:The result of blind sample examination is satisfactory,and the laboratory has certain capabilities in detecting colorants.

关 键 词：酸性红 诱惑红 高效液相色谱法 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]