固相萃取-HPLC法检测熟肉制品中合成色素

Determination of Synthetic Pigments in Cooked Meat by Solid Phase Extraction and HPLC

建立固相萃取-高效液相色谱法同时测定熟肉制品中柠檬黄、苋菜红、胭脂红、日落黄4种合成色素的方法。熟肉制品绞碎后加入乙醇+氨水(75+25)溶液,经涡旋分散、超声提取,固相萃取柱净化后,采用一台液相仪器、两根Kromasil C18柱串联分离,以甲醇和5 mmol/L乙酸铵水溶液为流动相进行洗脱,用二极管阵列检测检测器在254 nm波长下检测。该方法在10 ng^160 ng范围内线性关系良好(r≥0.999 8);4种色素回收率为87.0%~95.5%,检出限为0.04 mg/kg^0.05 mg/kg,相对标准偏差为2.37%~6.76%。该方法能同时分析熟肉制品中4种合成色素,并能得到稳定准确的结果,节约检测时间。

A method of solid phase extraction （SPE） and high performance liquid chromatography （HPLC） for determining synthetic pigments in cooked meat was developed. It included lemon yellow, amaranth, carmine and sunset yellow. Cooked meat was minced. By adding ethanol-ammonium hydroxide solvent （75-＋25）, eddy- ing, supersonic extracting and SPE purifying, the synthetic pigments was extracted. Then the 4 components could be eluted and seperated in Kromasil C18 column by mobile phase made up of methanol and 5 mmol/L am- monium acetate. They were detected in 254 nm by diode array detector. There could be 2 same columns paralled for simultaneous analysis. The method exhibited excellent linearity over a range of 10 ng-160 ng （r≥0.999 8）. The recovery rate, detection limit, and relative standard deviation （RSD） were 87.0 %-95.5 %, 0.04 mg/kg 0.05 mg/kg, 2.37 %-6.76 %. The method can provides simultaneously steady and accurate results for the 4 syn- thetic pigments in cooked meat, and save the detection time.