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...

Simultaneous Determination of Ten Synthetic Colours in Ice-cream by High Performance Liquid Chromatography

A high performance liquid chromatographic method was developed for the simultaneous determination of 10 synthetic colours such as indigotin,new red,brilliant blue,tatrazine,sunset yellow,amaranth,ponceau 4R,carmoisine,allura red and erythrosine in ice-cream.The optimal extraction conditions and HPLC chromatographic conditions were confirmed by investigating the extracting solvent,mobile phase type and maximum absorption wavelength.The sample was extracted with methanol water solution,and the extract diluted with water was separated on a Symmetry C18(25 cm×4.6 mm×5 μm)column using methanol-20 mmol/L ammonium acetate as mobile phase by gradient elution.The target compounds were confirmed by diode-array detection and quantified by the external standard method.Under the optimal conditions,the calibration curves of 10 synthetic colours showed good linearities in the range of 0.5-10.0 mg/L,with their correlative coefficients more than 0.997.The mean recoveries at 3 spiked levels of 2,10,50 mg/kg ranged from 76% to 108% with RSDs of 0.56%-2.8%.The detection limits were in the range of 0.2-1.0 mg/kg.The method was simple,rapid,sensitive and accurate,and was suitable for the determination of 10 synthetic colours in ice-cream.