液相色谱法测定酱油中栀子黄的含量  

Determination of Gardenia Yellow in Soy Sauce by Liquid Chromatography

作　　者：黄锦波 HUANG Jinbo(Guangzhou Golden Assessment Testing Institute Co.,Ltd.,Guangzhou 510000,China)

机构地区：[1]广州金评检测研究院有限公司,广东广州510000

出　　处：《食品安全导刊》2024年第19期69-72,共4页China Food Safety Magazine

摘　　要：目的:建立液相色谱法测定酱油中栀子黄含量的方法。方法:以栀子黄的表征成分(藏花素与藏花酸)为目标物,以Hypersil BDS C_(18)柱为分离柱,以甲醇与1%乙酸水为流动相,梯度洗脱,检测波长为435 nm,外标法定量。结果:藏花素与藏花酸的色谱峰峰形良好,在各自的线性范围内线性关系良好,相关系数(R^(2))均大于0.999;回收率在90.52%~103.03%,相对标准偏差在0.5%~4.5%,方法检出限分别为2.13 mg·kg^(-1)、5.57 mg·kg^(-1)。结论:该方法前处理过程较为简单,结果重现性好、灵敏度高,回收率符合要求,适用于酱油中栀子黄含量的测定。Objective:To establish a liquid chromatography method for the determination of gardenia yellow content in soy sauce.Method:The characterization components of gardenia yellow(crocin and crocetin)were used as the target substances,Hypersil BDS C_(18) column was used as the separation column,methanol and 1%acetic acid water were used as mobile phases,the detection wavelength was 435 nm,and the quantification method was externally standardized.Result:The chromatographic peaks of crocin and crocetin were well shaped,and the linear relationship(R^(2))was more than 0.999,the recovery rate was 90.52%to 103.03%,the relative standard deviation was-10.5%to 4.5%,and the detection limits of the method were 2.13 mg·kg and 5.57 mg·kg^(-1),respectively.Conclusion:The pretreatment process of this method is relatively simple,the results are reproducible,the sensitivity is high,and the recovery rate meets the requirements,which is suitable for the determination of gardenia yellow content in soy sauce.

关 键 词：液相色谱法 酱油 栀子黄 藏花素 藏花酸 

分 类 号：TS264.21[轻工技术与工程—发酵工程] O657.72[轻工技术与工程—食品科学与工程]