2010年江苏省现榨果蔬汁中合成着色剂的快速测定与结果分析

摘要

目的：建立一种快速、灵敏、准确的HPLC法测定现榨果蔬汁中的合成着色剂,了解江苏省餐饮业现榨果蔬汁中合成着色剂的使用状况。方法：采用HPLC法测定。将样品离心、过滤,以甲醇＋乙酸铵（0.02mol/L,pH=4.0）为流动相,梯度淋洗分离,定性、定量分析均采用多波长检测。结果：于260份果蔬汁中检出合成着色剂4种,分别为胭脂红、日落黄、柠檬黄、诱惑红。检出含有一种或多种合成着色剂样品23份,含量范围为0.4—2.2mg/kg,检出率8.85%。结论：该方法简单、准确、灵敏,适用于现榨果蔬汁中合成着色剂的定性、定量分析。%【Objective】To establish a simple,sensitive and accurate method for the determination of synthetical colours in fresh juice extracted from fruits and vegetables.To investigate the sanitary status of them in catering industry in Jiangsu.【Method】The synthetical colours in fresh juice were analyzed by high performance liquid chromatography.The samples were centrifugated and filtered,then separated using mobile phase of carbinol and acetic ammonium solution（0.02mol/L,pH=4） mixture under gradient elution,and quantified by DAD.【Result】Among the 260 samples,Ponceau 4R,Sunset Yellow,Tartrazine,and Allura Red were detected.One or more kinds of synthetical colour were detected in 23 samples,and the amount were from 0.4mg/kg to 2.2mg/kg.The detected rate was 8.85%.【Conclusion】The method was sensitive,simple,accurate and could be used to quantify the 7 kinds of synthetical colour in fresh juice.The method could meet the require for fast and accurate detection of synthetical colour in fresh juice from fruits and vegetables.