高效液相色谱法同时测定酱油调味料中6种合成着色剂

Determination of Six Synthetic Colorants in Soy Sauce Seasoning by High-Performance Liquid Chromatography

本文针对酱油调味料中可能添加的6种合成着色剂(柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、酸性橙Ⅱ),结合样品特性,从样液稀释倍数、固相萃取柱的选择以及液相色谱仪检测条件进行研究,建立了高效液相色谱法同时测定酱油调味料中6种合成着色剂的方法。结果显示,6种合成着色剂在0.2~10.0μg·mL^(-1)的质量浓度范围内线性良好,相关系数r>0.9990,检出限为0.1~0.5 mg·kg^(-1),定量限为0.3~1.5 mg·kg^(-1),平均加标回收率为95.0%~98.2%,相对标准偏差(n=6)在6.0%以内。该方法便捷、高效,适用于酱油调味料中6种合成着色剂的同时测定。

This article focuses on six synthetic colorants(Tartrazine,Amaranth,Ponceau 4R,Sunset Yellow FCF,Allura Red AC,and Acid OrangeⅡ)potentially added to soy sauce seasonings.Based on the characteristics of the samples,a high-performance liquid chromatography method(HPLC)was established to simultaneously determine the six synthetic colorants in soy sauce seasonings,including the dilution ratio of the sample solution,the selection of solid-phase extraction columns,and the detection conditions of the liquid chromatograph.The results showed that the six synthetic colorants exhabited good linearity within the mass concentration range of 0.2-10.0μg·mL^(-1),with a correlation coefficient r>0.9990,a detection limit of 0.1-0.5 mg·kg^(-1),a quantification limit of 0.3-1.5 mg·kg^(-1),an average spiked recovery rate of 95.0%-98.2%,and a relative standard deviation(n=6)of 6.0%or less.This method is convenient,efficient,and suitable for the simultaneous determination of six synthetic colorants in soy sauce seasonings.