食品与发酵工业2011，Vol.37Issue(1)：142-145,4.
高胶质食品中合成色素检测方法的改进
Improvement on the Determination of Synthetic Pigment from High Gelatine Foodstuff by UPLC
于业志 1周嘉明 1赵春华 1李昊旭1
作者信息
- 1. 深圳市华测检测技术股份有限公司,广东,深圳,518131
- 折叠
摘要
Abstract
In this experiment, synthetic pigments were extracted from high gelatine foodstuff (chicken claws) by 5 different extraction methods: polyamide adsorption, alkaline solution, alkaline ethanol, saturated borax solution and boiling water extraction, grinding silicon dioxide. The pigments were measured by UPLC. The results showed:grinding silicon dioxide is the most efficient method to extract six synthetic pigments in chicken claws; Twenty-five chicken claws from supermarkets were tested with this method, only tartrazine, sunset yellow ,allura red and a bit of ponceau 4R were found, other two synthetic pigments were not detected. Therefore, grinding silicon dioxide method is good on ensuring extracting variety and quantity of synthetic pigments. This method also greatly simplified experimental processes .关键词
合成色素/超高效液相色谱/提取方法/高胶质食品引用本文复制引用
于业志,周嘉明,赵春华,李昊旭..高胶质食品中合成色素检测方法的改进[J].食品与发酵工业,2011,37(1):142-145,4.
