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1、※分析检测食品科学2007,Vol.28,No.09487高效液相色谱法测定果冻中的合成色素陈艳1,刘思洁2,李皓1(1.吉林工程技术师范学院生物与食品工程学院,吉林长春130052;2.吉林省卫生检测检验中心,吉林长春130062)摘要:目的:建立果冻中人工合成色素测定的高效液相色谱法。方法:采用C18色谱柱,以乙腈和乙酸铵为流动相,梯度洗脱,流速为1.0ml/min,检测波长为254nm和300nm,柱温25℃,在此色谱条件下进行检测。结果:该方法各组分检出限为0.07~0.16mg/kg,线性范围为1.0
2、~50.0mg/L,加标回收率为98.5%~100.6%。结论:该方法操作简便,准确,快速,提高了样品检出灵敏度,能够同时检测6种合成色素的含量。关键词:果冻;色谱法;液相;合成色素DeterminationofSyntheticColourinJellybyHighPerformanceLiquidChromatographyCHENYan1,LIUSi-jie2,LIHao1(1.CollegeofBiologyandFoodEngineering,JilinTercher'sInstituteofEngi
3、neeringandTechnology,Changchun130052,China;2.JilinProvincialCenterforSanitaryInspectionandTest,Changchun130062,China)Abstract:Objective:Toestablishahighperformanceliquidchromatographymethodfordeterminationof6kindsofsyntheticcolourinjelly.Methods:6kindsofsynt
4、heticcolourwereseparatedonaC18columnusingacetonitrile:ammoniumacetateasthemobilephaseataflowrateof1.0ml/min,withthecolumntemperature25℃anddetectionwave254nmand300nm.Results:Thedetectionlimitswere0.07~0.16mg/kg,thecalibrationcurveswerelinerintherangeof1.0~50.
5、0mg/L,theprecisionwasnotmorethan8.5%andtherateofrecoverywere98.5%to100.6%.Conclusion:Themethodestablishedinthepresentpaperissimple,precise,fastandsuitablefordeterminationof6kindsofsyntheticcolourinjelly.收稿日期:2007-06-11作者简介:陈艳(1972-),女,讲师,硕士,研究方向为食品分析与监测。眩晕、肝
6、脏脂肪变性致死。出版社,1999:1599.[3]王莹,杨秀伟,陶海燕,等.商品肉豆蔻挥发油成分的GC-MS分析3结论[J].中国中药杂志,2004,29(4):339-342.[4]袁子民,贾天柱,王静.肉豆蔻挥发油的研究进展[J].时珍国医国药,本研究以无溶剂聚焦微波提取法快速提取肉豆蔻精2005,16(12):1201-1202.油,所得产品为淡黄色清亮液体,具有浓郁的天然肉[5]DORMANHJD,DEANSSG.Chemicalcomposition,antimicrobialandinvitroan
7、tioxidantpropertiesofMonardacitriodoravar.citriodora,豆蔻香气,提取率为8.23%。精油经气-质联机分析,Myristicafragrans,Origanumvulgaressp.hirtum,Pelargoniumsp.结合气相色谱保留指数,鉴定出香桧烯、肉豆蔻醚、andThymuszygisoils[J].JEssentOilRes,2004,16:145-150.α-蒎烯、β-蒎烯、4-松油醇、柠檬烯、榄香脂素、[6]JUKICM,POLITEOO,MI
8、LOSM.Chemicalcompositionandanti-对伞花烃和黄樟油素等42种挥发性成分,总相对含量为oxidanteffectoffreevolatileaglyconesfromNutmeg(MyristicafragransHoutt.)comparedtoitsessentialoil[J].CroaticaChemicaActa,2006,98.62%。79(2)