辣椒制品中的苏丹红检测方法的优化

摘要

Optimize the detection methods of Sudan Ⅰ~ Ⅳin chili and its products.After the samples are purified by solid phase extraction with acetonitrile and 0.75% acetic acid hydrate as the mobile phase for gradient elution,separated by C18 column,detected at 500 nm wavelengths.The results show that Sudan Ⅰ ~ Ⅳ has a good linear relationship in 0.08 ~ 2.56μg/mL,when the addition a-mount is 0.15 ~ 1.28μg/mL,the recoveries of Sudan Ⅰ~ Ⅳ in chili powder are 86.2%~97.7%;the recoveries of Sudan Ⅰ~ Ⅳ in capsicol are 87.2% ~ 94.8%;the recoveries of Sudan Ⅰ~ Ⅳ in chili sauce are 82.7%~ 92.0%.The detection limits of SudanⅠ~ Ⅳ are 0.03,0.05,0.03, 0.06μg/mL.The experiments show that the method optimized has shorter time-consuming,higher sensitivity,better reproducibility and is simple,than the national standard method GB/T 19681-2005 ,and it is suitable for routine testing in lab.%优化了辣椒及其制品中苏丹红Ⅰ～Ⅳ的检测方法。样品经固相萃取净化后，以乙腈和0．75％的乙酸水为流动相，梯度洗脱，经C18柱分离，于500 nm波长下检测。结果表明：苏丹红Ⅰ～Ⅳ在0．08～2．56μg/mL时有良好的线性关系，在添加浓度为0．15～1．28μg/mL 时，辣椒粉中苏丹红Ⅰ～Ⅳ回收率为86．2％～97．7％；辣椒油中苏丹红Ⅰ～Ⅳ回收率为87．2％～94．8％；辣椒酱中苏丹红Ⅰ～Ⅳ回收率为82．7％～92．0％。苏丹红Ⅰ～Ⅳ的检出限分别为0．03，0．05，0．03，0．06μg/mL。实验表明：优化后的方法比国标GB/T 19681-2005方法耗时短，灵敏度高，简便，重现性好，适于实验室的日常检测。