超声提取-高效液相色谱法测定食品中碱性橙Ⅱ染料

DETERMINATION OF BASIC ORANGE Ⅱ IN FOODS BY ULTRASONIC EXTRACTION AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

建立超声提取-高效液相色谱法测定食品中碱性橙Ⅱ染料的方法。样品均质后,正已烷超声除去杂质,再用无水乙醇多次超声至无色,合并提取液浓缩离心,取上清液进行色谱分析。高效液相色谱仪采用C18柱,检测波长为449nm。方法最低检出限为0.10mg/L,回收率超过98.5%,同一色谱条件下日落黄对碱性橙Ⅱ检出无影响。方法精密度分别为5.8%,6.2%及1.1%。

A method for determination of Basic Orange Ⅱ by ultrasonic extraction and High Performance Liquid Chromatography （HPLC） in foods was developed. Samples were homogenized and transacted by ultrasonic with hexane. Then the impurity layers were removed. Basic Orange Ⅱ was extraced using ultrasonic in the remains with ethanol time after time until the extraction became achromatous. The extraction was amalgamated and concentrated by centrifuge, and supernatant was analysed by chromatogram. Analytical separation was performed on C18 column with photodiode-array detection at 449 nm where maximal absorption peak could be obtained. The detection limit was 0.10 mg/L and the recoveries were all above 98.5 %. There was no effect for sunset yellow on determination of Basic Orange Ⅱ. The RSD were 6.2 %, 5.8 % and 1.1%.