冰淇淋中6种合成色素的固相萃取HPLC检测方法

Determination of six synthetic colors in ice-cream by solid-phase extraction and HPLC method

采用高效液相色谱法建立了冰淇淋中柠檬黄、苋菜红、胭脂红、日落黄、诱惑红及亮蓝6种合成色素的定量分析方法。样品经氨化乙醇提取,冷冻沉淀法除蛋白后,采用弱阴离子交换固相萃取柱净化富集。以Agilent HC-C18柱为色谱柱,甲醇和0.02mol/L乙酸铵溶液为流动相,梯度洗脱,二级管阵列检测器(扫描范围为200~700nm)为检测器的条件进行检测。选择254nm和625nm作为检测波长,外标法定量。结果表明,各色素在1.0~20.0μg/mL范围内线性关系良好,相关系数r>0.9999,检出限在0.05~0.12mg/kg之间,回收率、精密度良好。建立的方法准确、可靠,可以用于冰淇淋中多种色素的含量检测。

The analysis of Six synthetic color concentration in Ice-cream by high-performance liquid chromatography（HPLC）was studied. Samples were extracted by ethanol-ammonium hydroxide,and frozen for deproteinization and then purified by WAX solid-phase extraction column. An Agilent HC-C18 column with gradient elution of methanol and 0.02 mol/L ammonium acetate were used in HPLC. The analysis was carried out on a diode array detector（wavelengths of 200 to 700 nm）. The detection wavelengths were 254 nm and 625 nm,while external standard was used for quantitative analysis. Results are as follows. First,desirable linearity was evaluated among the peak area responses and concentrations in the limit of 1.0 to 20.0μg/mL,and the correlative coefficients were over 0.9999. Second,the LOQ ranged between 0.05 and 0.12 mg/kg. Finally,the method had good recovery and precision. The conclusion is that the method was reliable and accurate,and very suitable for the determination of synthetic color detection in ice-cream.