高效液相色谱法测定动物性食品中合成色素

提出了高效液相色谱-二极管阵列检测器测定动物性食品中8种合成色素柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、红色2G、偶氮玉红和赤藓红的方法。样品经4 mol.L-1碳酰二胺-甲醇(1+1)溶液提取后,依次用基质分散固相萃取和自制的聚酰胺固相萃取柱净化、富集。以XDB-C18色谱柱(250 mm×4.6 mm,5μm)为固定相,用0.01 mol.L-1乙酸钠和甲醇-乙腈(1+1)溶液作流动相梯度洗脱,在各色素最大吸收波长下进行了定量检测和吸收光谱确证。8种合成色素在25 min内完全分离,8种合成色素的质量浓度均在0.05～50.0 mg.L-1范围内与其峰面积呈线性关系,方法检出限(3S/N)在0.02～0.1 mg.kg-1之间。方法用于3种动物性食品(腊肠、蟹肉棒和熟制虾)中合成色素的测定,所得加标回收率在86.3%～98.8%之间,相对标准偏差(n=6)在1.2%～4.4%之间。     

固相萃取-高效液相色谱-可变波长检测法同时测定调味品中甜味剂和人工合成色素

建立了同时测定调味品中糖精钠和合成色素的固相萃取-高效液相色谱(SPE-HPLC)分析方法。样品经石油醚低温去除油脂,聚酰胺固相萃取柱净化和富集,然后进行HPLC分析。采用反相C₁₈色谱柱,以甲醇和0.02 mol/L醋酸铵为流动相进行梯度洗脱,使用可变波长分别在230、510、484和510 nm进行检测。实验结果表明:糖精钠与合成色素的分离效果良好,回收率为88.6%～97.1%,相对标准偏差小于5%;方法检出限均可达到0.05 mg/kg。该方法操作简单,结果准确可靠,重现性好,适用于大批量调味品中甜味剂和人工合成色素的同时检测。     

高效液相色谱法同时测定复杂食品基质中8种合成色素的含量北大核心CSCD

采用固相萃取-高效液相色谱法同时测定复杂食品基质中的柠檬黄、日落黄、苋菜红、胭脂红、诱惑红、酸性红、赤藓红、亮蓝等8种合成色素的含量。样品经乙醇-乙腈-甲醇-氨水(3+3+3+1)混合液超声提取3次后,提取液采用ProElut PWA-2固相萃取柱净化,净化液在Agilent Eclipse XDB-C_(18)色谱柱上分离,以乙腈-0.02mol·L^(-1)乙酸铵溶液为流动相进行梯度洗脱,采用二极管阵列检测器,检测波长为254nm。8种合成色素的峰面积与其质量浓度在1.0~50.0mg·L^(-1)内呈线性关系,检出限(3S/N)在0.25~0.80μg·kg^(-1)之间。加标回收率为84.6%~99.0%,测定值的相对标准偏差(n=6)在1.4%~2.5%之间。     

固相萃取-高效液相色谱-串联质谱法测定枸杞中9种红色合成色素

建立了固相萃取-高效液相色谱-串联质谱(HPLC-MS/MS)联用同时测定枸杞中酸性红1、酸性红9、诱惑红等9种红色合成色素的分析方法。样品经乙腈-甲醇(5∶5,V/V)提取,用Oasis WAX固相萃取柱净化,目标化合物以Zorbax Eclipse Plus C18柱(100×3.0mm,1.8μm)分离,采用乙腈-10mmol/L乙酸铵为流动相梯度洗脱,采用电喷雾负离子源(ESI-)、多重反应监测模式(MRM)检测,基质匹配外标法进行定量。9种红色合成色素在各自线性范围内相关系数(r2)均大于0.992;方法的定量限以信噪比(S/N)≥10计为0.01~3.00mg/kg,3个加标水平(1、2、10倍定量限)下,回收率为82.1%~99.8%,相对标准偏差(RSDs)为4.6%~16.1%。该方法准确度好、灵敏度高、重现性好,适用于枸杞中红色合成色素的测定。     

高效液相色谱法同时测定复杂食品基质中8种合成色素的含量

采用固相萃取-高效液相色谱法同时测定复杂食品基质中的柠檬黄、日落黄、苋菜红、胭脂红、诱惑红、酸性红、赤藓红、亮蓝等8种合成色素的含量。样品经乙醇-乙腈-甲醇-氨水(3+3+3+1)混合液超声提取3次后,提取液采用ProElut PWA-2固相萃取柱净化,净化液在Agilent Eclipse XDB-C_(18)色谱柱上分离,以乙腈-0.02mol·L~(-1)乙酸铵溶液为流动相进行梯度洗脱,采用二极管阵列检测器,检测波长为254nm。8种合成色素的峰面积与其质量浓度在1.0~50.0mg·L~(-1)内呈线性关系,检出限(3S/N)在0.25~0.80μg·kg~(-1)之间。加标回收率为84.6%~99.0%,测定值的相对标准偏差(n=6)在1.4%~2.5%之间。     

SPE–HPLC法测定酒、糖果、巧克力中的喹啉黄

建立了固相萃取–高效液相色谱(SPE–HPLC)测定酒、糖果、巧克力中喹啉黄的方法。样品分别经水、70%甲醇水溶液提取,提取液经聚酰胺固相萃取柱净化,采用C18色谱柱,以0.02 mol/L乙酸铵溶液和甲醇为流动相进行梯度洗脱,用高效液相色谱仪对酒、糖果、巧克力中喹啉黄的含量进行了测定。喹啉黄的质量浓度在5.0~100.0mg/L范围内与其色谱峰面积呈良好的线性关系,线性相关系数大于0.999 9,方法的检出限酒为2.5 mg/L、糖果和巧克力2.5 mg/kg。样品的平均加标回收率为83.2%~92.2%,测定结果的相对标准偏差均小于4.4%(n=6)。该方法快速,定量准确,可用于酒、糖果、巧克力中喹啉黄的测定。     

鱼子酱中的合成色素反相高效液相色谱法同时测定

建立了反相高效液相色谱法同时测定鱼子酱中的柠檬黄、日落黄、偶氮玉红、苋菜红、胭脂红、赤藓红、红色2G和诱惑红8种合成色素的方法.样品中的合成色素经甲醇-4 mol/L尿素溶液(体积比1 ∶ 1)提取,固相萃取聚酰胺柱净化后,采用XDB-C18色谱柱(4.6 mm×250 mm×5 μm),以甲醇-乙腈(体积比1 ∶ 1)和0.01 mol/L乙酸钠溶液为流动相,在最佳梯度洗脱条件下,8种合成色素在17 min内实现分离.各色素在0.05 ～50 mg/L质量浓度范围内具有良好的线性关系.将该法用于实际样品的检测,8种合成色素的加标回收率为89% ～110%,相对标准偏差为1.4% ～4.7%.方法简单、高效,可用于鱼子酱中合成色素的日常监督检测.     

蟹制品中合成色素的多组分同时测定方法研究

建立了高效液相色谱-二极管阵列检测器多组分同时测定蟹肉棒和蟹糊等蟹制品中柠檬黄、日落黄、苋菜红、赤藓红、偶氮玉红、胭脂红、诱惑红和红色2G等8种合成色素的方法。样品中的合成色素以甲醇-4 mol/L尿素(1+1,V/V)溶液作提取剂进行提取,提取液经聚酰胺柱净化后,在XDB-C18色谱柱上,由0.01 mol/L乙酸钠和甲醇-乙腈(1+1,V/V)组成流动相梯度洗脱下实现了8种合成色素的分离,并在各色素最大吸收波长下进行了定量检测和紫外光谱确证。应用于实际样品的检测,加标浓度分别为5 mg/kg和15 mg/kg时,回收率分别在82.5%~102.8%之间,相对标准偏差在1.0%~6.6%范围内,方法可用于蟹制品中合成色素的检测。     

在线固相萃取-高效液相色谱检测饮料中5种食用合成色素

建立了同时测定饮料中5种食用合成色素的在线固相萃取-高效液相色谱-紫外检测(Online-SPE-HPLC-UV)方法。饮料样品用水稀释并经0.45μm微孔滤膜过滤后,在线固相萃取柱(Acclaim 120 C18)净化,反相C18分析柱分离,梯度洗脱,紫外检测器检测。结果表明:5种食用合成色素在0.5~20 mg/L浓度范围内线性关系良好,相关系数(r2)均大于0.999 9,检出限为0.02~0.08 mg/kg,3个水平下的加标回收率为94.5%~103.0%,相对标准偏差为0.4%~2.7%。该研究为快速准确地分离测定饮料中的食用合成色素提供了有效方法。     

液相色谱-串联质谱法检测食品中的多种易滥用着色剂

建立了硬糖、果酱、液态奶、果汁中酸性红52、红色2G、喹啉黄、专利蓝、酸性红26、柠檬黄、靛蓝、胭脂红、诱惑红、日落黄、亮蓝、苋菜红等12种易滥用着色剂残留量的液相色谱-串联质谱分析方法。样品用水溶液稀释提取,经聚酰胺固相萃取柱净化后,在Agilent XDB-C18色谱柱分离,以20 mmol/L乙酸铵溶液和乙腈为流动相进行梯度洗脱。质谱采用电喷雾负离子(ESI~)模式电离,多反应监测(MRM)模式检测,基质匹配标准溶液外标法定量。易滥用着色剂在0.5～50 mg/L范围内呈线性相关,相关系数(r)均大于0.99,其定量限(信噪比大于10)为0.5 mg/kg,检出限(信噪比大于3)为0.1 mg/kg。各种基质样品在0.5、5和50 mg/kg添加水平时,易滥用着色剂的回收率范围为62.6%～115.3%,相对标准偏差(RSDs)为2.6%～26.3%,可以满足食品中易滥用着色剂含量的检测需要。     

高效液相色谱法同时测定食品中7种非食用色素

建立了高效液相色谱法同时测定食品中7种非食用色素(碱性嫩黄O、碱性橙、酸性橙Ⅱ、酸性金黄、玫瑰红B、对位红、苏丹红Ⅰ)的方法。依次采用乙腈、甲醇和碱性甲醇提取豆制品和肉制品;采用乙腈和70%乙腈依次提取调味品。采用SunFireTMC18色谱柱(250 mm×4.6 mm,5μm),以甲醇-50 mmol/L乙酸铵水溶液(H3PO4调至pH 4.5)为流动相,梯度洗脱,流速1 mL/min,测定波长为450和520 nm。7种非食用色素的在各自相应浓度范围内线性相关系数均大于0.998;检出限(LOD)在0.01～0.1 mg/L之间;定量限(LOQ)在0.18～1.2 mg/kg之间。平均回收率均大于80%;相对标准偏差(RSD,n=3)在2.0%～5.7%之间。     

Determination of food colorants by microemulsion electrokinetic chromatography

A microemulsion electrokinetic chromatography (MEEKC) method was developed to analyze and detect eight food colorants (tartrazine, fast green FCF, brilliant blue FCF, allura red AC, indigo carmine, sunset yellow FCF, new coccine, and carminic acid), which are commonly used as food additives in various food products. The effects of sodium dodecyl sulfate (SDS) surfactant, organic modifier, cosurfactant, and oil were examined in order to optimize the separation. The amount of organic modifier (acetonitrile) and SDS surfactant were determined as apparent influences on the separation resolution while the type of oil and cosurfactant rarely affected the separation selectivity of the eight colorants. A highly efficient MEEKC separation method, where the eight colorants were separated with baseline resolution within 14 min, was achieved by using a microemulsion solution of pH 2.0 containing 3.31% SDS, 0.81% octane, 6.61% 1-butanol, and 10% acetonitrile. This optimal MEEKC method has a higher separation efficiency and similar detection limit when compared to conventional capillary electrophoresis (CE) method. Furthermore, a sample pretreatment is rarely needed when this MEEKC technique is used to analyze colorants in food products, whereas a suitable sample pretreatment (for example solid-phase extraction) has to be employed prior to CE separation in order to eliminate matrix interferences resulting from the constituents of the food sample.     

固绿FCF共振瑞利散射法测定食品中的Al(Ⅲ)

在酸性Tris-HCl缓冲介质中,溴化十六烷基三甲基铵(CTMAB)增敏固绿FCF,与Al(Ⅲ)结合生成三元络合物使共振瑞利散射(RRS)显著增强并产生新的RRS光谱,其最大共振瑞利散射峰位于330 nm,RRS增强程度(△IRRS)与Al(Ⅲ)的质量浓度在0.02～0.49 mg/L成正比,方法有很高的灵敏度,检出限是0.0096 mg/L.方法用于面制食品中Al(Ⅲ)的测定,结果满意.     

Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection

Forty synthetic food colors were determined in drinks and candies by reversed-phase high-performance liquid chromatography with photodiode array detection. The following food colors were analyzed within 19 min using a short analytical column (50 mm × 4.6 mm i.d., 1.8 μm) at 50 °C with gradient elution: Ponceau 6R, Tartrazine, Fast yellow AB, Amaranth, Indigotine, Naphthol yellow S, Chrysoine, Ponceau 4R, Sunset yellow FCF, Red 10B, Orange G, Acid violet 7, Brilliant black PN, Allura red AC, Yellow 2G, Red 2G, Uranine, Fast red E, Green S, Ponceau 2R, Azorubine, Orange I, Quinoline yellow, Martius yellow, Ponceau SX, Ponceau 3R, Fast green FCF, Eosine, Brilliant blue FCF, Orange II, Orange RN, Acid blue 1, Erythrosine, Amido black 10B, Acid red 52, Patent blue V, Acid green 9, Phloxine B, Benzyl violet 4B, and Rose bengal. The recoveries of these compounds added to soft drinks and candies at 5 μg/g ranged from 76.6 to 115.0%, and relative standard deviations (R.S.D.s) were within 6.0%. The limits of detection and the limits of quantitation were 0.03 and 0.1 μg/g, respectively.     

Determining eight colorants in milk beverages by capillary electrophoresis

Milk beverages are popular because of their high nutritional value, and milk products that are enhanced with various fruit flavors are especially in high demand in Asia. Colorants are usually added to fruit flavored milk in order to increase its attraction and appearance, therefore, the detection and measurement of colorants in this type of beverage are relatively important for health issue reasons. Carminic acid, a natural colorant, along with tartrazine, Fast green FCF, Brilliant blue FCF, Allura Red AC, Indigo carmine, Sunset yellow FCF, and New coccine, which are seven different synthetic food colorants, are commonly used as food additives, therefore, this study would focus on the development of an analytical method for the detection of these common colorants in milk beverages. A high efficiency capillary electrophoresis separation method was finished by a pH 10.0 running buffer containing 7.0 mM beta-cyclodextrin, and the eight colorants were separated with baseline resolution within 9 min. In order to reduce the matrix interference resulting from the constituents of milk, a suitable polyamide column solid-phase extraction (SPE) was also investigated for milk sample pretreatment. The combination of the simple SPE pretreatment and the fast separation method of capillary electrophoresis, was able to determine successfully without matrix interference the content of these colorant additives in commercial milk beverages. The recoveries of the eight food colorants in milk beverages were better than 85% and the detection limits were also lower than 0.5 microg/ml by the developed method.     

Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector

A simple and fast HPLC method using a photodiode array detector was developed for simultaneous determination of four major catechins, gallic acid and caffeine. After multiple extractions with aqueous methanol and acidic methanol solutions, tea extract was separated within 20 min using a methanol-acetate-water buffer gradient elution system on a C(18) column. The sample extraction data demonstrated that the single extraction used in the previous studies with aqueous acetonitrile or methanol is not sufficient; the multiple extraction procedure is essential for the quantitative analysis of catechins, phenolic acids and caffeine in teas. Several green, Oolong, black and pu-erh teas were successfully analyzed by this method. The analytical results obtained indicated that green teas contain higher content of catechins [(-)-epigallocatechin gallate, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epicatechin] than both Oolong, pu-erh and black teas because fermentation process during the tea manufacturing reduced the levels of catechins significantly. The fermentation process also remarkably elevated the levels of gallic acid in full-fermented pu-erh and black teas. Another interesting finding is the low level of caffeine in Oolong teas, especially in Fujian Oolong tea.     

Simultaneous cloud point extraction and spectrophotometric determination of carmoisine and brilliant blue FCF in food samples

A novel simultaneous cloud point extraction method for the determination of carmoisine and brilliant blue FCF by spectrophotometry has been developed. The method is based on the cloud point extraction of carmoisine and brilliant blue FCF from aqueous solution using Triton X-100, diluting the extracted surfactant rich phase with water and measuring the absorbance at 522 and 640 nm for carmoisine and brilliant blue FCF, respectively. The effects of different parameters such as pH, concentration of surfactant and temperature on the cloud point extraction of both dyes were investigated and optimum conditions were established. Linear calibration curves were obtained in the range of 0.02-3.50 μg mL⁻¹ for carmoisine and 0.05-3.50 μg mL⁻¹ for brilliant blue FCF under optimum conditions. Detection limit based on three times the standard deviation of the blank (3S_b) was 0.017 and 0.016 μg mL⁻¹ (n = 10) for carmoisine and brilliant blue FCF, respectively. The relative standard deviation (RSD) for 0.1 μg mL⁻¹ was 4.14 and 3.30% (n = 10), for carmoisine and brilliant blue FCF, respectively. The method was applied to the simultaneous determination of the dyes in different food samples.     

高效液相色谱法同时测定蜜饯中的16种食品添加剂

建立了同时检测蜜饯中16种食品添加剂(安赛蜜、糖精钠、苯甲酸、山梨酸、脱氢乙酸、新红、诱惑红、柠檬黄、苋菜红、胭脂红、日落黄、亮蓝、赤藓红、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯)含量的高效液相色谱法.选用Athena C18-wp色谱柱(4.6 mm×250 mm,5 μm),以0.02mol/L乙酸铵...     

毛细管区带电泳法同时测定饮料中16种食品添加剂

建立了毛细管区带电泳法测定饮料中酸性红92、专利蓝V、荧光素二钠、酸性红1、靛蓝胭脂红、亮黑、丽春红6R、日落黄、苋菜红、柠檬黄等10种人工合成色素和苯甲酸、山梨酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯等6种防腐剂的分析方法。考察了缓冲溶液种类、浓度、pH值及运行电压、温度等对分离的影响,确定最佳电泳条件为: 未涂层弹性石英毛细管柱(46 cm×50 μm),缓冲溶液为70 mmol/L硼酸(pH=9.5)(含体积分数为4%的乙腈),检测波长220 nm,电泳电压30 kV,进样时间5 s,电泳温度25 ℃。该法用于测定市售饮料样品得到满意结果: 在1～250 mg/L范围内线性关系良好,相关系数不小于0.9938,回收率在95.8%与108.7%之间。该法简便、准确,能够满足食品添加剂的常规检测要求。     

高效液相色谱法同时测定冰淇淋中的10种合成色素

建立了一种同时测定冰淇淋中靛蓝、新红、亮蓝、柠檬黄、日落黄、苋菜红、胭脂红、偶氮玉红、诱惑红、赤藓红10种合成色素的高效液相色谱分析方法.对提取试剂、流动相条件、最大吸收波长进行了研究,确定了最佳提取方法及色谱条件.待测样品经甲醇-水提取,加水稀释后上机分析,采用Symmetry C18柱(25 cm×4.6 mm×5...