HPLC检测辣椒粉中苏丹红方法优化  

Optimization of HPLC Method for Determination of Sudan Red in Chili Powder

作　　者：张丽 冉艳瑞 陈艳 张联琴 张黎梅 陈娴 ZHANG Li;RAN Yanrui;CHEN Yan;ZHANG Lianqin;ZHANG Limei;CHEN Xian(Kunming Food and Drug Control Institute,Kunming 650032,China)

机构地区：[1]昆明市食品药品检验所,云南昆明650032

出　　处：《食品安全导刊》2024年第11期72-74,共3页China Food Safety Magazine

摘　　要：目的:建立高效液相色谱检测辣椒粉中苏丹红Ⅰ~Ⅳ的方法。方法:样品用乙腈提取,SDR柱净化后,采用ZORBAX SB-C18柱分离,以水、乙腈为流动相梯度洗脱,二极管阵列检测器检测。结果:4种目标化合物在0.16~2.56 μg·mL^(-1)线性关系良好,R^(2)≥0.999 9,检出限为1.4~2.8 μg·kg^(-1),平均加标回收率为85.6%~96.5%,RSD为0.28%~1.07%。结论:该方法回收率高、稳定可靠,可用于辣椒粉中苏丹红的测定。Objective:To establish a high performance liquid chromatography method for the determination of Sudan I~IV in chili powder.Method:The samples were extracted with acetonitrile and cleaned up by SDR column.Then,they were separated by ZORBAX SB-C18 column.Water and acetonitrile were used as mobile phases for gradient elution and detection was performed by diode array detector.Result:The four target compounds had good linear relationships in the range of 0.16~2.56μg·mL^(-1),R^(2)≥0.9999.The detection limits were 1.4~2.8μg·kg^(-1),and the average recovery rates of spiked compounds were 85.6%~96.5%,with RSD of 0.28%~1.07%.Conclusion:This method has high recovery,is stable and reliable,and can be used for the determination of Sudan in chili powder.

关 键 词：苏丹红 高效液相色谱法 方法优化 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]