Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 256 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027455

Determination of five kinds of synthetic pigments in chili powder and paprika powder by HPLC

  • NIU Yiqing
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  • (Shanghai Food Research Institute, Shanghai 200235, China)

Received date: 2021-04-01

  Revised date: 2021-04-25

  Online published: 2022-01-21

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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

Cite this article

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 . DOI: 10.13995/j.cnki.11-1802/ts.027455

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