高效液相色谱法测定熟肉制品中的4种色素

目的:建立操作简便、灵敏度高的高效液相色谱法测定熟肉制品中色素的方法。方法:进行高效液相色谱分离条件及样品前处理的试验,得出最佳色谱条件。结果:在选定的分离条件下4种色素在测定范围内线性关系良好,相关系数均大于0·999(n=3);最低检出浓度柠檬黄为0·20mg/kg,苋菜红为0·15mg/kg,胭脂红为0·15mg/kg,日落黄为0·20mg/kg。精确度试验,4种色素的相对标准偏差均<3·0%。准确度试验,回收率在92·9%~97·6%之间。结论:方法快速简便,应用于实际样品的检测,结果满意。

DETERMINATION OF COLORING MATTER IN COOKED MEAT AND MEAT-PRODUCTS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Objective:To establish HPLC for rapid determination of coloring matter in cooked meat and meat-products.Methods:Optimum conditions for the sample preparation and extraction were studied to detect the concentration of coloring matter.Results:The method was proved to be good in linear relationship(r>0.999)for the four coloring matter.The lowest detection rate found for Tartrazine was 0.20 mg/kg,for Amaranth was 0.15 mg/kg,for Ponceau 4R was 0.15 mg/kg and for Sunset yellow was 0.20 mg/kg.The RSD'S of the method was found to be less 3.0% and the recoveries to be in the range of 92.9%-97.6%.Conclusion:The method is simple and reliable with less time and high resolution.