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食品中诱惑红的测定方法 被引量:4

Method for determination of allura red in food
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摘要 诱惑红是我国在1990年批准的一种食品着色剂。本文报道了汽水、糖果、糕点、冰淇淋等4种食品中诱惑红的测定方法。诱惑红的最大吸收波长500nm;分离诱惑红与胭脂红、苋菜红、日落黄、柠檬黄、亮蓝的展开剂是(1)丁酮+丙酮+水+氨水(7+3+3+0.5);(2)正丁醇+无水乙醇+1%氨水(6+2+3);(3)2.5%柠檬酸钠+氨水+乙醇(8+1+2)。本方法加标回收率:糖果为91.76%~95.83%,汽水90.44%~92.73%,糕点82.48%~84.90%,冰淇淋72.5%~86.70%。糖果、汽水、糕点、冰淇淋中最低检出浓度10mg/kg(L),最低检出量为1μg。 Allura red is afood additive color which is approved to use in china in 1990. The method for detremination of Allura red in beverage,candy, cake and icecream was described. Allura red showed λmax 500nm. The moving phases for separation of Allura red and ponceau 4R, Amaranth, Sunset yellow, tartrazine, brilliant blue were:(1) butanone +acetone+water +ammonium hydroxide(7+3+3+0.5) (2)butanol+ethyl alcohol,absolute+1%ammonium hydroxide(6+ 2 + 3),(3)2.5%sodium citrate+ammonium hydroxide + ethylalcohol (8+ 1 +2) The recovery rates were 91. 76%~95. 83% in candy, 90. 44%~92. 73%in beverage,83. 48%~84. 90% in cake product,72.5~86. 7% in icecream. The detecting limit in the sample was 10mg/kg(L), The coefficient of variation was 5.07%.
出处 《卫生研究》 CAS CSCD 北大核心 1994年第4期239-242,共4页 Journal of Hygiene Research
关键词 食品着色剂 诱惑红 测定 食用色素 Food color allura red determination method
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参考文献1

  • 1杨祖英,高鹤娟.食品中合成色素(胭脂红、柠檬黄等)与天然色素(红曲、甜菜红等)的测定[J]食品与发酵工业,1985(04).

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