HPLC法同时测定红油豆瓣酱中的7种非食用色素

Simultaneous Determination of Seven Non-edible Dyes in Broad Bean Paste with Chili Oil by High Performance Liquid Chromatography

建立了红油豆瓣酱中碱性嫩黄O、碱性橙Ⅱ、罗丹明B和苏丹红Ⅰ、Ⅱ、Ⅲ、Ⅳ同时测定的高效液相色谱法。样品用乙腈/水(7:3,V/V)超声提取后冷冻离心去油,以甲醇和乙酸铵缓冲溶液为流动相进行梯度洗脱,检测波长为435 nm、510 nm和547 nm。上述7种色素组分在其质量浓度为0.1~10μg/mL时有良好的线性关系,方法的检测限为0.005~0.025μg/mL,平均加标回收率为88.5%~97.2%,相对标准偏差为1.3%~4.4%。该方法灵敏可靠,适合于红油豆瓣酱中多种非食用色素的同时检测。

A high performance liquid chromatography（HPLC） method was developed for simultaneous determination of auramine O,basic orange Ⅱ,rhodamine B and sudan dyeⅠ,Ⅱ,Ⅲ and Ⅳ.The samples were extracted by acetonitrile/water（7：3,V/V） and remove grease by freeze centrifuge,gradient eluted with methanol and ammonium acetate as the mobile phase and detected at 435 nm,510 nm and 547 nm.All of the seven compounds demonstrated good linear relationship in the range of 0.1~10 μg/mL.The limits of detection were 0.005 μg/mL^0.025 μg/mL;the average recovery for seven dyes ranged from 88.5% to 97.2%;and the relative standard deviations were from 1.3% to 4.4%.The method was sensitive,reliable and is suitable for the simultaneous determination of multiple non-edible dyes in broad bean paste with chili oil.