摘要
研究了采用凝胶色谱法净化,HPLC-DAD同时测定高油脂食品中黄色2G、奶油黄和柑橘红2色素的方法。样品经环已烷/乙酸乙酯(1+1)萃取,Bio-BeadsSX3凝胶层析柱净化去除油脂、天然色素等大分子干扰物质。采用C18(4.6mm×250mm,5μm)色谱柱,以甲醇和水溶液为流动相梯度洗脱,二极管阵列检测器多波长同时检测这三种色素。黄色2G、奶油黄和柑橘红2工作曲线在0.5～10.0mg/L范围内峰面积与进样量呈良好的线性关系,线性相关系数大于0.999,回收率在78.6%～97.6%之间,相对标准偏差在1.23%～4.20%之间。黄色2G、奶油黄和柑橘红2色素的检出限分别为2.0、1.0、2.0mg/kg。
A study on the simultaneous determination of yellow 2G, butter yellow and Citrus Red 2 by HPLC with diode array detector after purification with gel permeation chromatography was reported in this paper.Samples with high fat were extracted directly with a mixture of cyclohexane-athylacetate（ 1 ＋ 1 ） and purified by passing through a column packed with Bio-beads SX3 gel, to remove interfering high molecular fatty substances and natural colorants in food samples.HPLC was carried out on the C18 column（4.6mm×250mm,5μm）with MeOH ＋ H2O as mobile phase in the gradient elution. The diode array detection was applied in the determination of the 3 compounds mentioned above.Linear relationships in the range from 0.Smg/L to 10mg/L of any of the 3 compounds were obtained with correlation coefficients （r）larger than 0.999. RSD＇ s obtained were in the range of 1.2.3% to 4.20% ,and average recoveries were in the range of 78.6% to 9？.6%.Detection limits were found to be 2.0,1.0 and 2.0mg/kg for Yellow 2G, butter yellow and Citrus Red 2 respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第5期315-317,352,共4页
Science and Technology of Food Industry
基金
中国检验检疫科学院基本科研业务费专项基金资助项目(2009JK011)
广东省科技基础条件建设项目(粤科财字[2008]658
[2010]185)
"十二五"农村领域国家科技计划课题(2011BAD23B05-4)
国家质检总局公益性行业科研专项(201110019)
