食品中5种合成食用色素高效液相色谱检测方法的探讨

HPLC determination for 5 synthetic food colors in edibles

目的：探讨食品中5种合成食用色素的高效液相色谱检测方法。方法：样液经聚酰胺吸附,用氨-乙醇溶液解吸附,中和后水浴浓缩,定容过滤,在SinoChrom ODS-BP柱（250 mm×4.6 mm×5μm）上,以甲醇与乙酸铵溶液为流动相,梯度洗脱,柱温25℃,紫外254 nm及可见627 nm检测,外标法定量。结果：改变亮蓝检测波长,亮蓝响应值增加18倍多,在饮料中加入2～5种混合色素,柠檬黄、苋菜红、胭脂红、日落黄、亮蓝的平均回收率分别为94.3%、94.1%、96.3%、92.0%、92.0%。亮蓝能被甲醇-甲酸溶液完全洗脱,导致回收率为零。结论：检测过程控制各实验条件：吸附、解吸附、浓缩温度及体积,梯度洗脱,变波长检测,亮蓝灵敏度显著提高,各色素分离度良好,回收率满意。

Objective：To explore the use of HPLC method to check for 5 synthetic food colors in edibles. Methods：Specimen was absorbed by polyamide, adsorption disengaged by ammonia - ethanol liquor, water bath concentrated after balance out, filtrated. On SinoChrom ODS - BP column （250 mm ×4. 6 mm ×5 μm）, carbinol and ammonium acetate as mobile phase, gradientelution, column 25℃, checked by ultraviolet radiation 254 nm and visible light 627 nm, external standard method quantification. Results：Alter bright blue wavelength, bright blue response value increased 18 times, 2 -5 colors added in beverage, the average coefficient of recovery of lemon yellow, amaranth, carmine, sunset yellow and bright blue is 94. 3%, 94. 1%, 96. 3%, 92.0%, 92.0%. Bright blue can be entirety eluted by ammonia - formic acid liquor and result in nil coefficient of recovery. Conclusion：Sensitivity of experiment condition during detection process is prominently increased with good food colors separation and satisfying coefficient of recovery.