HPLC测定辣椒面中柠檬黄、罗丹明B和酸性橙Ⅱ

Determination of Lemon Yellow,Rhodamine B and Acid Orange Ⅱ in Cayenne Pepper Products by High Performance Liquid Chromatography

建立了一种同时测定辣椒制品中柠檬黄、罗丹明B和酸性橙Ⅱ的高效液相色谱方法。样品经50%的甲醇水溶液超声处理提取,以甲醇-乙酸铵溶液为流动相进行梯度洗脱,采用紫外检测器,保留时间定性,峰面积外标法定量检测。结果表明：上述3种色素在0.006～0.128mg/mL的浓度范围内具有良好的线性关系,相关系数≥0.9997,加标回收率为98.60%～102.58%,相对标准偏差为1.6%～4.2%,检出限为0.11～0.25mg/kg。该方法具有灵敏度高、重现性好、快速、简便的优点,适用于辣椒制品中柠檬黄、罗丹明B和酸性橙Ⅱ的同时测定。

An analysis method is established for determination of 3synthetic pigments including lemon yellow,Rhodamine B and acid orange Ⅱ in cayenne pepper products by high performance liquid chromatography with ultraviolet visible light detector.The samples are ultrasonically extracted using50% methanol-water,and then use methanol and ammonium acetate for gradient elution.The retention time is used as qualitative analysis and peak area external standard is used as quantified detecting.The result shows that the linearity of lemon yellow,Rhodamine B and acid orange Ⅱ is better in range of 0.006～0.128 mg/mL,and R2≥0.9997.The average recoveries are 98.60% ～102.58%,the relation standard deviation of detection is 1.6% ～4.2% and the detection limit is0.11～0.25 mg/kg.The method has the characteristics of high sensitivity,good repeatability,feasible and simple.It can be applied for the quantification of 3synthetic pigments of lemon yellow,Rhodamine B and acid orangeⅡin cayenne pepper products.