高效液相色谱法检测熟肉制品中5种人工合成色素方法的建立

摘要

目的：建立一种同时检测熟肉制品中柠檬黄、苋菜红、胭脂红、日落黄、诱惑红5种人工合成色素的方法。方法：熟肉制品经石油醚脱脂、乙醇-氨-水（7：2：1,V/V）超声波振荡提取,聚酰胺粉过滤;采用EclipseXDB-C18色谱柱（4.6mm×250mm,5μm）,以0.02mol/L乙酸铵和甲醇梯度洗脱,采用二极管阵列检测器在可变波长条件下检测。结果：该方法线性关系良好,相关系数为0.9992～0.9999;5种人工合成色素回收率均在89.6%～96.4%之间,相对标准偏差为1.24%～4.11%。结论：以高效液相色谱法同时检测以上5种人工合成色素,灵敏度高、操作方便、快速、准确度高。%Objective： To establish an HPLC method for simultaneous determination of five artificial pigments（lemon yellow,amaranth,carmine,sunset yellow and fancy red） in cooked meat products.Methods： Cooked meat products were defatted by petroleum ether,and extracted by ethanol/ammonia/water solution（7：2：1,V/V） with the assistance of ultrasound.The resultant extract was treated using a polyamide SPE cartridge.The pigments were separated on an Eclipse XDB-C18 column（5μm,4.6 mm × 250 mm） by gradient elution with a mobile phases made up of 0.02 mol/L NH4Ac and methanol,and detected by a DAD detector at alterable wavelength.Results： The established method displayed good linearity with correlation coefficient between 0.9992 and 0.9999.The recoveries of the five pigments ranged between 89.6% and 96.4% with a relative standard deviation（RSD） between 1.24% and 4.11%.Conclusions： This method is sensitive,simple,rapid and accurate,and can be used for simultaneous determination of the five artificial pigments in cooked meat products.