果汁饮料中柠檬黄的检测方法的研究
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摘要
该文采用高效液相色谱法测定饮料中的人工合成着色剂柠檬黄,对国家标准GB 5009.35-2016中的聚酰胺吸附法进行方法改进后,在以下色谱条件下测定:采用ACE Excel 2 AQ型(50×2.1mm)色谱柱;流动相为97%0.02mol/L乙酸铵:3%甲醇;流速为0.35mL/min。结果:柠檬黄在0.50～5.00μg/m L范围内呈良好线性关系,检出限和定量限分别为0.49mg/kg和1.47mg/kg,在7.5μg～75μg加标范围时回收率为89.69%～102.56%,该实验研究方法的相对标准偏差(RSD)均小于2%。
In this paper,the synthetic colorant lemon yellow in beverages was determined by high performance liquid chromatography. After improving the method of polyamide adsorption in national standard GB 5009.35-2016,the following chromatographic conditions were adopted: ACE Excel 2 AQ(50×2.1mm) column,mobile phase 97% 0.02mol/L ammonium acetate: 3% methanol. The speed is 0.35mL/min. Result:Lemon yellow showed a good linear relationship in the range of 0.50～5.00μg/mL. The detection limit and quantitative limit were 0.49 mg/kg and 1.47 mg/kg,respectively. The recovery rate was 89.69%～102.56% in the range of 7.5μg～75.0μg. The relative standard deviation(RSD)of the experimental method was less than 2%.
In this paper,the synthetic colorant lemon yellow in beverages was determined by high performance liquid chromatography. After improving the method of polyamide adsorption in national standard GB 5009.35-2016,the following chromatographic conditions were adopted: ACE Excel 2 AQ(50×2.1mm) column,mobile phase 97% 0.02mol/L ammonium acetate: 3% methanol. The speed is 0.35mL/min. Result:Lemon yellow showed a good linear relationship in the range of 0.50～5.00μg/mL. The detection limit and quantitative limit were 0.49 mg/kg and 1.47 mg/kg,respectively. The recovery rate was 89.69%～102.56% in the range of 7.5μg～75.0μg. The relative standard deviation(RSD)of the experimental method was less than 2%.
引文
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[2]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].北京:中国标准出版社,2014.
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[6]蔡增轩,黄百芬,王天娇,等.HPLC法测定饮料中色素柠檬黄、日落黄前处理方法的比较[J].中国卫生检验杂志,2011,1:69-71.
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[8]夏立娅,韩媛媛,匡林鹤,等.薄层色谱扫描法同时检测豆制品中碱性橙、皂黄、柠檬黄和日落黄以及辣椒粉中酸性橙Ⅱ、丽春红2R和罗丹明B[J].分析试验室,2010,29(6):15-18.
[9]贾燕,张克荣,郑波.偏最小二乘法-分光光度法同时测定多种食用合成色素[J].重庆医科大学学报,2005(2):260-262.
[10]李翱楠,赫春香.示差脉冲极谱法测定柠檬黄[J].广州化工,2011,39(21):112-114.
[11]赵新颖,贾丽,周晓晶,等.毛细管电泳法同时测定糖果中5种人工合成色素的含量[J].现代仪器,2008(4):58-60.
[12]黄方取,曹丽军,严继东.高效液相色谱-质谱/质谱联用法测定葡萄酒中合成色素[J].中国卫生检验杂志,2013,23(15):3038-3039.
[13]张婉,王覃,杜宁,等.超高效液相色谱法同时测定饮料中5种人工合成色素[J].食品科学,2011,32(4):177-180.
[14]鲁莉,刘晓颖.测定海米中人工合成色素的方法[J].中国卫生检验杂志,2003(1):65.
[15]葛宇.食品中人工合成色素使用法规及检测标准进展[J].质量与标准化,2011(9):31-35.
[16]程小会,邓敬颂.液相色谱法测定果蔬汁中柠檬黄和日落黄方法优化[J].化学分析计量,2010,2:70-71.
[17]丘福保,卢丽明,黄诚,等.高效液相色谱法同时测定饮料中的7种人工合成色素[J].广州化工,2015,14:143-145.
[2]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].北京:中国标准出版社,2014.
[3]聂晶,齐兴娟.食用合成色素研究动态(综述)[J].中国食品卫生杂志,2002(1):58-60.
[4]BOUVIER F,DOGBO O,CAMARA B.Biosynthesis of the food and cosmetic plant pigment bixin(annatto)[J].Science,2003,300(5628):2089-2091.
[5]AMIN KA,HAMEID HA,ELSTTAR AH.Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal,hepatic function and oxidative stress biomarkers in young male rats[J].Food Chem Toxicol,2010,48:2994-2999.
[6]蔡增轩,黄百芬,王天娇,等.HPLC法测定饮料中色素柠檬黄、日落黄前处理方法的比较[J].中国卫生检验杂志,2011,1:69-71.
[7]张学忠,牛之瑞,冯雷,等.高效液相法测定饮料中合成着色剂预处理方法的比较[J].食品研究与开发,2011,2:94-96.
[8]夏立娅,韩媛媛,匡林鹤,等.薄层色谱扫描法同时检测豆制品中碱性橙、皂黄、柠檬黄和日落黄以及辣椒粉中酸性橙Ⅱ、丽春红2R和罗丹明B[J].分析试验室,2010,29(6):15-18.
[9]贾燕,张克荣,郑波.偏最小二乘法-分光光度法同时测定多种食用合成色素[J].重庆医科大学学报,2005(2):260-262.
[10]李翱楠,赫春香.示差脉冲极谱法测定柠檬黄[J].广州化工,2011,39(21):112-114.
[11]赵新颖,贾丽,周晓晶,等.毛细管电泳法同时测定糖果中5种人工合成色素的含量[J].现代仪器,2008(4):58-60.
[12]黄方取,曹丽军,严继东.高效液相色谱-质谱/质谱联用法测定葡萄酒中合成色素[J].中国卫生检验杂志,2013,23(15):3038-3039.
[13]张婉,王覃,杜宁,等.超高效液相色谱法同时测定饮料中5种人工合成色素[J].食品科学,2011,32(4):177-180.
[14]鲁莉,刘晓颖.测定海米中人工合成色素的方法[J].中国卫生检验杂志,2003(1):65.
[15]葛宇.食品中人工合成色素使用法规及检测标准进展[J].质量与标准化,2011(9):31-35.
[16]程小会,邓敬颂.液相色谱法测定果蔬汁中柠檬黄和日落黄方法优化[J].化学分析计量,2010,2:70-71.
[17]丘福保,卢丽明,黄诚,等.高效液相色谱法同时测定饮料中的7种人工合成色素[J].广州化工,2015,14:143-145.