摘要
通过自制硅胶G板,利用薄层色谱法对辣椒酱中的苏丹Ⅰ进行分离,刮下斑点,溶解后用分光光度法测定,所得的波长和吸光度的谱图与标准溶液的谱图进行对照,从而确定辣椒样品中存在苏丹红Ⅰ。该方法简便快捷,现象明显,经济实用,结果可靠,尤其适合于基层检测机构及小工厂的有关食品检验。
Separation of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography as well as its determination by spectrophotom- etry were studied. Using the self-made silica gel G board, Sudan I was isolated by thin layer chromatography and the spot shaved from the silica gel G was dissolved and then determined by spectrophotometer. Results showed that this method can quickly determine the content of Sudan Ⅰ in hot pepper sauc. It especially suited small the food inspection and testing for company and primary examina...
出处
《现代食品科技》
EI
CAS
2007年第2期84-86,共3页
Modern Food Science and Technology
关键词
薄层色谱法
辣椒酱
苏丹红
thin layer chromatography
hot pepper sauce
Sudan Ⅰ
