食品中柠檬黄铝色淀和日落黄铝色淀的毛细管区带电泳分析

Analysis of tartrazine aluminum lake and sunset yellow aluminum lake in foods by capillary zone electrophoresis

发展了一种新的采用毛细管区带电泳分析柠檬黄铝色淀和日落黄铝色淀的方法。通过前处理步骤成功实现了铝色淀中铝基质与色素的分离。利用石英毛细管柱（48.50 cm（有效长度40.00 cm）×50μm），分别针对柠檬黄铝色淀和日落黄铝色淀进行了电泳条件的优化，并得到最优分离结果。所建立的定量分析方法的检出限对于柠檬黄铝色淀和日落黄铝色淀分别达0.26 mg / L 和0.27 mg / L，线性范围分别为0.53-1.3×10^2 mg / L 和0.54-1.4×10^2 mg / L，两种被分析物的测定重复性（RSD，n =6）分别为4.3％和5.7％，日间重复性（ RSD，n =6）分别为5.6％和6.0％。经过更深入研究后，该方法可以发展为食品中相应色淀的检测方法。

A novel analytical method for tartrazine aluminum lake and sunset yellow aluminum lake using capillary zone electrophoresis（CZE）was studied. The pigments contained in the col-or lakes were successfully separated from the aluminum matrix in the pre-treatment process, which included the following steps：dissolve the color lakes in 0. 1 mol / LH2 SO4 ,adjust the pH of the solution to 5. 0,then mix it with the solution of EDTA＆#183;2Na and heat it in a water bath, then use polyamide powder as the stationary phase of solid phase extraction to separate the pig-ments from the solution,and finally elute the pigments with 0. 1 mol / L NaOH. The CZE condi-tions systematically optimized for tartrazine aluminum lake were：48. 50cm of a fused silica capillary with 40. 00cm effective length and 50 μm i. d.,the temperature controlled at 20. 0 ℃ , 29. 0kV applied,HPO 2-4 -PO 3-4（0. 015 mol / L,pH 11. 45）solution as running buffer,detection at 263 nm. The conditions for sunset yellow aluminum lake were：the same capillary and tempera-ture,25. 0kV applied,HPO 2-4 -PO 3-4（0. 025mol / L,pH 11. 45）solution as running buffer,detec-tion at 240 nm. The limits of detection were 0. 26 mg / L and 0. 27mg / L,and the linear ranges were 0. 53 - 1. 3 × 10^2 mg / L and 0. 54 - 1. 4 × 10^2mg / L for tartrazine aluminum lake and sunset yellow aluminum lake,respectively. The RSDs were 4. 3% and 5. 7%（run to run,n = 6）,5. 6%and 6. 0%（day to day,n = 6）for tartrazine aluminum lake and sunset yellow aluminum lake, respectively. Further developments for this method could make it a routinely used method ana-lyzing color lakes in foods.