Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 291 - 297

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033500

Determination of 7 kinds of synthetic colorants in preserved fruits by optimized high-performance liquid chromatography and risk analysis

  • XIAO Jie ,
  • SU Ming ,
  • ZHONG Yusi ,
  • WANG Yonglin ,
  • LI Yubao
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  • (Sichuan Light Industry Research and Design Institute Co.Ltd., Chengdu 610081, China)

Received date: 2022-09-01

  Revised date: 2022-10-13

  Online published: 2023-09-12

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Abstract

This work proposed an optimized high-performance liquid chromatography (HPLC) method for the efficient detection of 7 kinds of synthetic colorants in preserved fruits, and further analyzed the risk of their illegal addition. The edible parts of the sample were smashed. Synthetic colorants were extracted by ultrasound with ethanol/ammonia alkaline solution in a water bath at 60 ℃. Then, they were purified with a polyamide solid phase extraction technique and detected at a fixed single wavelength of 428 nm. The detection limits for 7 kinds of synthetic colorants were both 0.2 mg/kg, and their correlation coefficients were above 0.999 0 in the range of 0.1-50 μg/mL. The average recoveries were between 82.1%-96.6% and the relative standard deviations (RSD) were between 3.71%-8.35%. This proposed method had the advantages of high accuracy and sensitivity, simple operation, and strong universality, which was suitable for the efficient large-batch detection of various synthetic colorants in preserved fruits. Based on these, this method was used to detect many batches of commercially preserved fruit samples. Results showed that synthetic colorants such as tartrazine, amaranth, carmine, and sunset yellow, were detected frequently, and illegal addition behaviors still could be observed. Notably, market supervision should be strengthened for the food safety of preserved fruits and the protection of human health.

Key words： preserved fruits; synthetic colorants; high-performance liquid chromatography; method optimization; efficient detection; risk evaluation

Cite this article

XIAO Jie , SU Ming , ZHONG Yusi , WANG Yonglin , LI Yubao . Determination of 7 kinds of synthetic colorants in preserved fruits by optimized high-performance liquid chromatography and risk analysis[J]. Food and Fermentation Industries, 2023 , 49(16) : 291 -297 . DOI: 10.13995/j.cnki.11-1802/ts.033500

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