高效液相色谱法同时测定火锅调味料中的 16 种合成着色剂。
Simultaneous determination of 16 synthetic colorants in hotpot condiment by high performance liquid chromatography.
机构信息
College of Resources and Environment, Southwest University, Key Laboratory of Eco-environments in Three Gorges Reservoir Region, Ministry of Education, Chongqing 400715, China; Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
出版信息
J Chromatogr B Analyt Technol Biomed Life Sci. 2014 Jun 1;960:87-91. doi: 10.1016/j.jchromb.2014.04.026. Epub 2014 Apr 21.
A simultaneous determination method for 16 synthetic colorants in hotpot condiment was developed by high performance liquid chromatography. The samples were successively extracted with 2 mol/L carbamide solution containing 5% ammonia (dissolved in methanol) and methanol-acetone solution, and then the target analytes could be divided into two groups named as lipid-soluble and water-soluble colorants by ethyl acetate-cyclohexane with liquid-liquid extraction. The lipid-soluble and water-soluble colorants were purified by gel permeation chromatography and solid phase extraction column packed with polyamide resin, respectively. The obtained two eluates were combined, concentrated, and separated by C18 column and determined by diode array detector. Good linear relationships between peak areas and the concentrations of the synthetic colorants were obtained in the range of 0.01-50.0mg/L with correlation coefficients above 0.999 (n=10). The limits of detection and quantitation were 1-3 and 10 μg/kg for 16 synthetic colorants, respectively. The average recoveries at the spiked levels of 5, 10, 20 and 50 μg/kg were in the range of 63.2-97.1% with relative standard deviations (n=6) around 1.5-10.6%. This method is sensitive and reliable, and can be used to simultaneously determine 8 lipid-soluble and 8 water-soluble colorants in hotpot condiment.
建立了高效液相色谱法同时测定火锅调味料中 16 种合成着色剂的方法。样品依次用 2mol/L 尿素溶液（含 5%氨，甲醇溶解）和甲醇-丙酮溶液提取，然后用乙酸乙酯-环己烷进行液液萃取，将目标分析物分为脂溶性着色剂和水溶性着色剂两组。脂溶性着色剂和水溶性着色剂分别用聚酰胺树脂填充的凝胶渗透色谱法和固相萃取柱纯化。将得到的两个洗脱液合并、浓缩，用 C18 柱分离，二极管阵列检测器检测。16 种合成着色剂在 0.01-50.0mg/L 范围内峰面积与浓度呈良好线性关系，相关系数均大于 0.999（n=10）。16 种合成着色剂的检出限和定量限分别为 1-3 和 10μg/kg。5、10、20 和 50μg/kg 加标水平的平均回收率在 63.2%-97.1%之间，相对标准偏差（n=6）在 1.5%-10.6%之间。该方法灵敏可靠，可用于同时测定火锅调味料中的 8 种脂溶性着色剂和 8 种水溶性着色剂。
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