Method for detecting natural colouring matter safflower xanthic pigment in food product

A technology of safflower yellow pigment and detection method, which is applied in the field of detection of natural pigment safflower yellow pigment in food, and can solve the problems of insufficient development, lack of economic benefits, low technical level, etc.

Inactive Publication Date: 2007-12-05
田丽萍 +1
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Problems solved by technology

But its development efforts are not enough, the technical level ...

Method used

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Embodiment Construction

[0009] 1. Sample preparation: Weigh 2.0000 g of the pulverized and homogenized sample into a 10 ml centrifuge tube, use 4 ml of absolute ethanol to vortex to extract the lutein and water, centrifuge at high speed (5000 rpm) for 1 minute, discard the upper Clear liquid, the same method 5 times. Add 4ml of chloroform to the centrifuge tube where ethanol was discarded and vortex to mix, transfer the solution and residue to a 25ml volumetric flask without loss, add 10ml of chloroform, close the bottle stopper and shake for 2 minutes, keep it in the dark for 15 minutes, and wash with chloroform Set the volume to the mark, shake well, and the solution is filtered through a 0.45 μm filter membrane and then directly tested on the machine.

[0010] 2 Screening of the best extraction solvent

[0011] The uniform design method was used to investigate the four factors affecting the extraction rate, the amount of solvent, the extraction time, temperature and the number of times, and the e...

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Abstract

The invention discloses a detecting method of carthamus tinctorius yellow colour as natural pigment in the food, which is characterized by the following: adopting high-effective liquid chromatography to test the content of carthamus tinctorius yellow colour in the food; setting waters as high-effective liquid chromatography, Kromasil-C18 (4.6mmX200mm, 5um) as chromatographic column, carbinol-0.2% acetate solution (V/V=78:22) as fluid phase; setting the flow speed at 1.0mL/min, column temperature at 20 deg.c, detecting wavelength at 403nm and sampling quantity at 20uL.

Description

[0001] application name [0002] Determination method of natural pigment safflower yellow pigment in food technical field [0003] Food Safety Testing and Analysis Background technique [0004] Before the middle of the 19th century, people used food pigments for coloring. Since the first synthetic organic pigment aniline violet was invented by W.H PERKINS in England in 1856, many organic pigments have been synthesized one after another. Due to the bright color, stable property and low cost of this kind of pigment, it quickly replaced the natural pigment. With the development of science, it has been found that many synthetic pigments are harmful to the human body. In addition to its own chemical properties that endanger human health, it may also be polluted by harmful substances such as arsenic and aluminum during the synthesis process. Therefore, countries around the world have successively banned the use of many synthetic pigments. According to statistics, there are mor...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 田丽萍
Owner 田丽萍
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