食品与发酵工业2011，Vol.37Issue(6)：184-187,4.
固相萃取-高效液相色谱法测定豆腐皮中碱性橙Ⅱ的含量
Determination of Basic Orange 2 in Bean Curd Shin by SPE and HPLC
蔡柳燕 1巩雪 2臧金海 1梁春实 1寇立娟 1马继军1
作者信息
- 1. 锦筑（烟台）食品研究开发有限公司,山东烟台264006
- 2. 烟台大学化学生物理工学院,山东烟台264006
- 折叠
摘要
Abstract
A method of detecting Basic Orange 2 in bean curd shin was established.Sample was extracted with ethanol.The extracts were depurated by Strata X-C column and analysed by Using Kromasil 100-5C18 Column,isocratic mobile phase including 10 mmol/L ammonium acetate and methanol.The amounts were quantified by liquid chromatography with PDA detector.The linear range was 0~5μg/mL and the relative standard deviation（RSD） was below 5%.Recoveries were greater than 80% and the limit of quantitation was 0.01mg/kg.The positive sample will be further confirmed by LC/MS/MS.关键词
碱性橙Ⅱ/高效液相色谱法/液相色谱串联质谱/豆腐皮Key words
Basic Orange 2/liquid chromatography with PDA detector/LC/MS/MS/bean curd shin分类
轻工纺织引用本文复制引用
蔡柳燕,巩雪,臧金海,梁春实,寇立娟,马继军..固相萃取-高效液相色谱法测定豆腐皮中碱性橙Ⅱ的含量[J].食品与发酵工业,2011,37(6):184-187,4.
