中国食品添加剂Issue(1)：194-199,6.
冰淇淋中6种合成色素的固相萃取HPLC检测方法
Determination of six synthetic colors in ice-cream by solid-phase extraction and HPLC method
摘要
Abstract
The analysis of Six synthetic color concentration in Ice-cream by high-performance liquid chromatography (HPLC) was studied.Samples were extracted by ethanol-ammonium hydroxide,and frozen for deproteinization and then purified by WAX solid-phase extraction column.An Agilent HC-C18 column with gradient elution of methanol and 0.02mol/L ammonium acetate were used in HPLC.The analysis was carded out on a diode array detector (wavelengths of 200 to 700nm).The detection wavelengths were 254nm and 625nm,while external standard was used for quantitative analysis.Results are as follows.First,desirable linearity was evaluated among the peak area responses and concentrations in the limit of 1.0 to 20.0μg/mL,and the correlative coefficients were over 0.9999.Second,the LOQ ranged between 0.05 and 0.12mg/kg.Finally,the method had good recovery and precision.The conclusion is that the method was reliable and accurate,and very suitable for the determination of synthetic color detection in ice-cream.关键词
冰淇淋/合成色素/冷冻沉淀/固相萃取/高效液相色谱法(HPLC)Key words
ice-cream/synthetic dyes/freeze deproteinization/solid-phase extraction/high-performance liquid chromatography (HPLC)分类
轻工纺织引用本文复制引用
刘珈伶,陈宁周,蒋定之,覃文霞,冯婷,黄燕红,王警..冰淇淋中6种合成色素的固相萃取HPLC检测方法[J].中国食品添加剂,2018,(1):194-199,6.基金项目
广西食品药品安全公益性资金科研项目(2017年) （2017年）
广西食品药品检验所科技项目(KY201513). （KY201513）
