Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (24): 256-260    DOI: 10.13995/j.cnki.11-1802/ts.027455
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
高效液相色谱法检测辣椒、花椒粉中五种合成色素
钮怡清*
(上海市食品研究所,上海,200235)
Determination of five kinds of synthetic pigments in chili powder and paprika powder by HPLC
NIU Yiqing*
(Shanghai Food Research Institute, Shanghai 200235, China)
下载:  HTML  PDF (3188KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 建立了测定辣椒、花椒粉中胭脂红、诱惑红、苋菜红、柠檬黄和日落黄含量的高效液相色谱方法。制备模拟阳性样品并进行方法学考察,用正己烷对样品进行脱脂,以乙腈-水为溶剂提取样品中的色素,聚酰胺固相萃取小柱去除杂质、提纯。采用Waters Eclipse XDB-C18色谱柱,以0.02 mol/L乙酸铵溶液和甲醇为流动相,梯度洗脱,二级阵列检测器(扫描范围为400~800 nm)进行检测,外标法定量。结果表明,5种色素在0.1~20 μg/mL范围内线性关系良好,相关系数r>0.999,检出限为0.5 mg/kg,回收率在80%以上,精密度良好。该方法可靠、准确,可以用于辣椒、花椒粉中多种合成色素含量的检测。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
钮怡清
关键词:  合成色素  固相萃取  高效液相色谱法  辣椒粉  花椒粉    
Abstract: To establish a method for the determination of five kinds of synthetic pigments in chili powder and paprika powder by high performance liquid chromatography(HPLC), the quantified method by using external standard was developted. Simulated positive samples were prepared and methodology investigation was implemented. n-hexane was used to defeat the samples, and acetonitrile-water was used as the extracting agent to extract the pigments from the samples, and then the JXA-PA column was used for impurity removal and purification. Waters Eclipse XDB-C18 was used, with 0.02 mol/L ammonium acetate solution and methanol as the mobile phase, gradient eluting. The analysis was carried out on a diode array detector (wavelengths of 400-800 nm). The results showed that desirable linearity was evaluated among the peak area responses and concentrations in the limit of 0.1-20 μg/mL, and the correlative coefficients were over 0.999. The LOD was 0.5 mg/kg with a recovery of above 80%, the method had a good precision too. The method was reliable and accurate, and very suitable for the determination of synthetic pigment detection in chili powder and paprika powder.
Key words:  synthetic pigments    solid-phase extraction    HPLC    chili powder    paprika powder
收稿日期:  2021-04-01      修回日期:  2021-04-25           出版日期:  2021-12-25      发布日期:  2022-01-21      期的出版日期:  2021-12-25
作者简介:  硕士,助理工程师(本文通讯作者,E-mail:nyq@sfri.com.cn)
引用本文:    
钮怡清. 高效液相色谱法检测辣椒、花椒粉中五种合成色素[J]. 食品与发酵工业, 2021, 47(24): 256-260.
NIU Yiqing. Determination of five kinds of synthetic pigments in chili powder and paprika powder by HPLC[J]. Food and Fermentation Industries, 2021, 47(24): 256-260.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027455  或          http://sf1970.cnif.cn/CN/Y2021/V47/I24/256
[1] 赵飞.食用合成色素及其检测技术的研究进展[J].食品安全导刊,2012(Z1):32-33.ZHAO F.Research progress of edible synthetic pigment and its detection technology [J].China Food Safety, 2012 (Z1):32-33.
[2] 李强,韩国善.食品检测中合成着色剂测定方法的探讨[J].中外食品工业,2014(2):30;32.LI Q, HAN G S.Discussion on the measurement method of synthetic colorant in food test[J].Sino-Foreign Food Industry,2014(2):30;32.
[3] 葛宇.食品中人工合成色素使用法规及检测标准进展[J].质量与标准化,2011(9):31-35.GE Y.The progress of artificial synthetic pigment usage regulations and testing standards in food [J].Quality and Standardization, 2011 (9):31-35.
[4] LAU O W, POON M M K, MOK S C, et al.Spectrophotometric determination of single synthetic food colour in soft drinks using ion-pair formation and extraction[J].International Journal of Food Science & Technology,1995,30(6):793-798.
[5] 任立松,卢士英,周玉,等.柠檬黄色素免疫学检测方法的研究[J].食品科学,2009,30(12):258-261.REN L S, LU S Y, ZHOU Y, et al.Immunoassay determination of tartrazine[J].Food Science,2009,30(12):258-261.
[6] ZHANG B, DU D L, YIN Y M, et al.A direct enzyme immunoassay to detect erythrosine in foods[J].Food Analytical Methods,2014,7(9):1 798-1 803.
[7] VLAJKOVIĆ J, ANDRIĆ F, RISTIVOJEVIĆ P, et al.Development and validation of a TLC method for the analysis of synthetic food-stuff dyes[J].Journal of Liquid Chromatography & Related Technologies,2013,36(17):2 476-2 488.
[8] 逯美红,雷海英,王志军,等.几种人工合成色素的荧光光谱与拉曼光谱研究[J].量子电子学报,2014,31(1):12-17.LU M H, LEI H Y, WANG Z J, et al.Fluorescence spectra and Raman spectra of several synthetic food colors[J].Chinese Journal of Quantum Electronics, 2014,31(1):12-17.
[9] KELLER S, LÖCHTE T, DIPPEL B, et al.Quality control of food with near-infrared-excited Raman spectroscopy[J].FreseniuŚ Journal of Analytical Chemistry,1993,346(6-9):863-867.
[10] DEL GIOVINE L, PICCIOLI BOCCA A.Determination of synthetic dyes in ice-cream by capillary electrophoresis[J].Food Control,2003,14(3):131-135.
[11] LIU H W, ZHU T, ZHANG Y N, et al.Determination of synthetic colourant food additives by capillary zone electrophoresis[J].Journal of Chromatography A,1995,718(2):448-453.
[12] 宋新,纪双利,杨丽,等.示波极谱法在食品合成食用色素测定中的应用[J].中国食品卫生杂志,2009,21(5):422-423.SONG X, JI S L, YANG L, et al.Application of oscillopolarography in synthetic food colorants determination[J].Chinese Journal of Food Hygiene, 2009, 21(5):422-423.
[13] 中华人民共和国国家卫生和计划生育委员会. GB 5009.35—2016食品安全国家标准 食品中合成着色剂的测定[S].北京:中国标准出版社,2016.National Health and Family Planning Commission of the PRC.GB 5009.35—2016 National Food Safety Standard Determination of synthetic colorants in food stuffs[S].Beijing:Standards Press of China,2016.
[14] 中华人民共和国国家质量监督检验检疫总局.SN/T1743—2006食品中诱惑红、酸性红、亮蓝、日落黄的含量检测高效液相色谱法 [S].北京:中国标准出版社,2006.General Administration of Quality Supervision, Inspection and Quarantine of the People′s Republic of China.SN/T 1743—2006 Determination of allure red AC,carmosine,brillint blue FCF,sunset yellow FCF in food-high performance liquid chromatographic method [S].Beijing:Standards Press of China,2006.
[15] 宋丹萍,张宏,李琪.国内外食用色素标准的比较及检测方法的研究进展[J].食品科学,2014,35(3):295-300.SONG D P, ZHANG H, LI Q.Comparison of national standards for edible pigments between China and foreign countries and progress on analytical techniques [J].Food Science,2014,35(3):295-300.
[16] 吴彦蕾,林晓洋,胡靖,等.高效液相色谱法快速检测食品中18种合成色素[J].食品工业科技,2013,34(24):49-52;56.WU Y L, LIN X Y, HU J, et al.Fast determination of 18 synthetic colors in foods by high performance liquid chromatography[J].Science and Technology of Food Industry,2013,34(24):49-52;56.
[17] 霍艳敏,王骏,张卉,等.高效液相色谱法同时测定冰淇淋中的10种合成色素[J].分析测试学报,2011,30(6):670-673.HUO Y M, WANG J, ZHANG H, et al.Simultaneous determination of ten synthetic colours in ice-cream by high performance liquid chromatography [J].Journal of Instrumental Analysis,2011,30(6):670-673.
[18] 孔聪,沈晓盛,于慧娟,等.富含蛋白食品中的8种合成色素的高效液相色谱测定方法[J].食品安全质量检测学报,2014, 5(12):4 085-4 091.KONG C, SHEN X S, YU H J, et al.Determination of 8 synthetic food colorants in protein-rich samples with high performance liquid chromatography[J].Journal of Food Safety and Quality,2014, 5(12):4 085-4 091.
[19] 王涛,方猛,余成,等.高效液相色谱法测定冰淇淋中6种人工合成色素[J].中国科技财富,2011 (24):61-62.WANG T, FANG M, YU C, et al.Simultaneous determination of six synthetic colors in ice-cream by high performance liquid chromatography[J].Fortune World,2011 (24):61-62.
[20] 黄建蓉,杨洋.雪糕中合成色素的测定[J].中国食品添加剂,2010(3):228-231.HUANG J R, YANG Y.Determination of synthetic colorants in ice-cream bar[J].China Food Additives,2010(3):228-231.
[21] MAZDEH F Z, KHORRAMI A R, MORADI-KHATOONABADI Z, et al.Determination of 8 synthetic food dyes by solid phase extraction and reversed-phase high performance liquid chromatography [J].Tropical Journal of Pharmaceutical Research,2016,15(1):173-181.
[22] YANG Y, ZHANG J, SHAO B.Quantitative analysis of fourteen synthetic dyes in jelly and gummy candy by ultra performance liquid chromatography[J].Analytical Methods,2014,6(15):5 872-5 878.
[23] GONZÁLEZ M, GALLEGO M, VALCáRCEL M.Liquid chromatographic determination of natural and synthetic colorants in lyophilized foods using an automatic solid-phase extraction system[J].Journal of Agricultural and Food Chemistry,2003,51(8):2 121-2 129.
[24] 宗珊盈,张轩,李超,等.固相萃取-HPLC-MS/MS法同时测定食品中6种人工合成着色剂[J].中国食品添加剂,2016(5):152-156.ZONG S Y, ZHANG X, LI C, et al.Simultaneous determination of 6 kinds of synthetic pigments in foods by using solid-phase extraction coupled with HPLC-MS/MS[J].China Food Additives, 2016(5):152-156.
[25] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 27417—2017 合格评定化学分析方法确认和验证指南[S].北京:中国标准出版社, 2017.General Administration of Quality Supervision, Inspection and Quarantine of the People′s Republic of China, Standardization administration of China.GB/T 27417—2017 Comformity assessment-Guidance on validation and verification of chemical analytical methods[S].Beijing:Standards Press of China,2017
[26] 中华人民共和国国家卫生和计划生育委员会.GB 5009.35—2016 食品安全国家标准 食品中合成着色剂的测定[S].北京:中国标准出版社, 2016.National Health and Family Planning Commission of the People′s Republic of China.GB 5009.35—2016 National Food Safety Standard Determination of synthetic colorants in foodstuffs [S].Beijing:Standards Press of China,2016.
[1] 廖岳婷, 董家吏, 向卫, 焦必宁, 张耀海, 苏学素. 啶虫脒磁性分子印迹聚合物的制备及其在饮用水中的应用[J]. 食品与发酵工业, 2022, 48(1): 195-202.
[2] 孔凡华, 杨春雪, 方从容, 邱楠楠, 徐佳佳, 白沙沙, 李东, 崔亚娟. 高效液相色谱法测定十字花科蔬菜中萝卜硫素的含量[J]. 食品与发酵工业, 2021, 47(8): 218-223.
[3] 孔凡华, 徐佳佳, 郭倩, 白沙沙, 李东, 方从容, 邱楠楠, 崔亚娟. 高效液相色谱法测定虾青素油中虾青素的含量[J]. 食品与发酵工业, 2021, 47(6): 214-220.
[4] 陈怡博, 刘媛, 陈锐, 曹芸花, 韩豪. 高效液相色谱法测定略阳乌鸡肌肉中的肌苷酸[J]. 食品与发酵工业, 2021, 47(6): 228-233.
[5] 钟冬莲, 莫润宏, 王蕤, 喻宁华, 沈丹玉, 汤富彬. 反相聚合物固相萃取-气相色谱-质谱法测定植物油中角鲨烯和四种植物甾醇[J]. 食品与发酵工业, 2021, 47(4): 231-236.
[6] 廖若宇, 张春娥, 刘新保, 孙悦, 田建文. 黑米中合成着色剂亮蓝的提取工艺优化及含量测定[J]. 食品与发酵工业, 2021, 47(3): 120-127.
[7] 高若容, 王钿烈, 黄雪松. 固相萃取-高效液相色谱法同时测定蒜皮中六种酚类物质[J]. 食品与发酵工业, 2021, 47(22): 266-272.
[8] 韩静雯, 李国辉, 王道兵, 郑淼, 钟其顶. 乳制品中主要乳蛋白检测技术的研究进展[J]. 食品与发酵工业, 2021, 47(22): 288-294.
[9] 张洋, 李晓娟, 汪春明, 施鹏斐, 李淑娟. 离线固相萃取-气相色谱法定量分析巧克力中饱和烃类矿物油[J]. 食品与发酵工业, 2021, 47(21): 253-258.
[10] 刘桂亮, 廉贞霞, 公丕学, 薛霞, 刘艳明, 祝建华. 固相萃取-高效液相色谱法测定食品中二氢槲皮素[J]. 食品与发酵工业, 2021, 47(15): 280-285.
[11] 李梅, 汪冬冬, 唐垚, 张其圣, 陈功, 赵磊, 明建英, 郭丽艳, 李成康. 中国市售酱腌菜中生物胺含量分析[J]. 食品与发酵工业, 2021, 47(14): 271-278.
[12] 伍清芳, 王敏, 陈鸿平, 陈林, 胡媛, 刘友平. 异硫氰酸苯酯柱前衍生高效液相色谱法测定薏苡仁中17种氨基酸的含量[J]. 食品与发酵工业, 2021, 47(13): 274-279.
[13] 肖泳, 周丛, 邓航, 冯燕英, 潘照, 唐吉旺, 袁列江. 高效液相色谱-串联质谱法测定动物源性食品中噻节因残留[J]. 食品与发酵工业, 2021, 47(13): 280-285.
[14] 薛霞, 赵慧男, 魏莉莉, 丁一, 宿书芳, 卢兰香, 王骏, 刘艳明, 胡梅. 超高效液相色谱-串联质谱法测定蜂蜜中五种水溶性维生素的含量[J]. 食品与发酵工业, 2021, 47(12): 250-256.
[15] 刘镇, 张瑛, 郑云峰, 胡翎榆, 屠生辉, 吴坚. 离子交换固相萃取-反相高效液相色谱法测定黄酒中游离嘌呤[J]. 食品与发酵工业, 2021, 47(11): 236-240.
[1] YUAN Feng-jiao et al . Heterologous Expression of phenylpyruvate reductase from Lactobacillus plantarum and Its Application in the Preparation of Phenyllactic Acid[J]. Food and Fermentation Industries, 2017, 43(11): 16 -21 .
[2] WU Xiang-yi et al . Effect of yak milk casein hydrolysates on protein carbonyl content and activity of antioxidant enzymes of oxidative damaged HepG2 cells induced by H2O2[J]. Food and Fermentation Industries, 2017, 43(11): 34 -38 .
[3] JIAO Cong-rui et al. Gene xynC from Aspergillus niger encoding a cold-active and acidophilic xylanase[J]. Food and Fermentation Industries, 2017, 43(11): 44 -50 .
[4] NIU Yi-qing et al. Research on stress relaxation properties and shelf life prediction of ‘Hass’ Avocado[J]. Food and Fermentation Industries, 2017, 43(11): 75 .
[5] ZHAO Xiang-ying et al. Effect of Glucose on xylitol fermentation byCandida tropicalis SFX - Y9[J]. Food and Fermentation Industries, 2017, 43(11): 107 .
[6] WANG Yin et al. Effect of Transglutaminase Concentration on the Gel Properties of Goat Yogurt[J]. Food and Fermentation Industries, 2017, 43(11): 119 .
[7] ZHANG Dong et al. Effect of different amounts of salt on quality of bacon[J]. Food and Fermentation Industries, 2017, 43(11): 159 .
[8] WANG An-feng et al. Optimization of hydrolysis process of pinctadafucata by response surface method[J]. Food and Fermentation Industries, 2017, 43(11): 165 .
[9] ZHOU Xin-ya et al. Effect of pH on the functional properties of rabbit myofibrillar protein[J]. Food and Fermentation Industries, 2017, 43(11): 172 .
[10] YANG Zhuo et al. Genesequencing andtraditionalmicrobialcultureforthedetectionof aerogeninswelledpacking soy sauce[J]. Food and Fermentation Industries, 2017, 43(11): 197 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn