广州化学2011，Vol.36Issue(3)：17-21,5.
超高效液相色谱荧光法检测调味品中罗丹明B残留量
Determination of Rhodamine B in Condiment by Ultra Performance Liquid Chromatography with Fluorescence Detector
缪璐 1郭振华 1莫佳琳 1温韬 1干宁军1
作者信息
- 1. 国家食糖及加工食品质量监督检验中心,广西南宁530007
- 折叠
摘要
Abstract
Solid phase extraction followed by ultra performance liquid chromatography（UPLC） with fluorescence detector method was developed for the analysis of Rhodamine B in condiment.The separation of Rhodamine B from samples was extracted by water,and purified by Strata-X-CW SPE column,and determined by UPLC with fluorescence detector（FLD）.The calibration curve of the method was linear over the range of 1.0 to 1 000.0 ng/mL with a correlation coefficient of 0.999 86.The recoveries for Rhodamine B standard spiked in the range of 1.0 to 100.0 μg/kg were between 72.0% and 96.5% with a relative standard deviation（RSD） being between 1.9% and 5.2%（n=6）.The detection limit was 0.1 μg/kg.Owing to advantages of good linearity,low limit of detection,high precision and rapidity,this method is suitable for the determination of Rhodamine B in condiment.关键词
超高效液相色谱/荧光检测器/罗丹明BKey words
ultra performance liquid chromatography/fluorescence detector/Rhodamine B分类
化学化工引用本文复制引用
缪璐,郭振华,莫佳琳,温韬,干宁军..超高效液相色谱荧光法检测调味品中罗丹明B残留量[J].广州化学,2011,36(3):17-21,5.
