摘要
目的：建立肉制食品中人工合成色素的测定方法。方法：肉制品经石油醚脱脂、乙醇氨水解析、超声波振荡提取、乙酸铅＋草酸钾-磷酸氢二钠沉淀、过滤，采用C18色谱柱（250nm＊46nm，5μ），流动相为0．02mol／L乙酸铵和甲醇梯度洗脱，254nm波长下检测，外标法峰面积定量。结果：该方法相对标准偏差在1．5％-3．6％之间。回收率在80％～96％之间。结论：该方法操作简便，准确可靠，适用肉制食品中人工合成色素的测定。
Objective ：To establish the mothod for determination of synthetical pigments in meat products. Methods： After being degreased with ligarine, resolved with ammonia and ethanol, extracted concussively with ultrasonic wave, precipitated with mixture of lead acetate and potassium oxalate and disodium hydrogen phosphatea and filtered, the samples were separated by reverse phase liquid chromatography using mobile phase of tricthanolamine and methanol （0. 02 mol/L） with C18 column（250 nm ＊ 46 nm,5 μ）.Then the samples in meat products were determined quantitatively by high - performance liquid chromatography on 254 nm wavelength with external standard method. Results： The relative standard deviation of the method was between 1.5 % and 3.6% and the recovery rate between 80% and 96%. Conclusion： The mothod is simple, accurate and reliable, which suggests that it is suitable for determination of synthetical pigments in meat products.
出处
《中国卫生检验杂志》
CAS
2009年第2期313-314,共2页
Chinese Journal of Health Laboratory Technology
关键词
肉制品
人工合成色素
高效液相色谱
Meat products
Synthetical pigments
High- performance liquid chromatography
