超高效液相色谱法测定调味料中新红、酸性红、赤藓红的含量

摘要

The national standard method was improved, the establishment of the ultra high performance liquid chromatography (UPLC) measurement seasoning in the new red, acid red, erythrosine method. The method detection limit of the new red, acid red, erythrosine and were 0.04 mg/kg, 0.03 mg/kg, 0.03 mg/kg, the sample with the determination results of relative standard deviation less than 2% (n = 6), the average standard addition recovery rate of three levels were above 94.3%. Results show that the method can quickly and accurately for seasoning the new red, acid red, erythrosine content.%　　对国标法进行改进，建立了用超高效液相色谱法（UPLC）测定调味料中的新红、酸性红、赤藓红的方法。该方法的检出限新红、酸性红、赤藓红分别为0.04 mg/kg、0.03 mg/kg、0.03 mg/kg，样品加标测定结果的相对标准偏差均小于2%（n =6），三种不同水平平均加标回收率均在94.3%以上。结果表明，该方法可以快速、准确地对调味料中新红、酸性红、赤藓红含量进行检测。