高效液相色谱法对挂面中食用合成色素的测定

HPLC Determination of Synthetic Food Pigments in Dried Noodles

通过添加木瓜蛋白酶和α-淀粉酶水解挂面中淀粉和蛋白质,减少淀粉和蛋白质在提取过程中对合成色素的吸附,以研究适合于挂面中食用合成色素的测定方法。结果表明:在加酶的情况下,色素回收率显著提高,并随着加酶种类和含量的不同,色素回收率也有所不同,α-淀粉酶和木瓜蛋白酶组成的复合酶制剂的添加效果优于单一酶制剂。复合酶添加量α-淀粉酶为2%、木瓜蛋白酶为2.5%时,5种色素柠檬黄、苋菜红、胭脂红、日落黄、亮蓝加标回收率均在80%以上,较对照组有显著提高。

A HPLC method was established to determine synthetic food pigments in dried noodles.Papain hydrolysis for protein removal and α-amylase for starch removal from dried noodles were done in case of their adsorption to pigments during extraction.Pigment recovery was significantly improved due to the use of enzymatic hydrolysis.Both enzyme kind and amount made a difference to pigment recovery.Combined treatment with papain and α-amylase was more efficient than single treatment with either of them.When 2% α-amylase and 2.5% papain were used together,the recoveries of five pigments,i.e.,lemon yellow,amaranth red,carmine,sunset yellow and bright blue,were all above 80%,which were significantly higher than that of control.