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Distinguishing method for Sudan dyes in red pepper and tomatoes

A technology of Sudan red and red pepper, applied in the direction of material separation, analysis of materials, measuring devices, etc., can solve the problem of increasing the difficulty of Sudan red dye, and achieve the effect of method sensitivity

Inactive Publication Date: 2013-02-27
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although Sudan red and carotenoids have different chemical structures, they have similar solubility and the maximum absorption wavelength is in the range of 400-600nm, which increases the difficulty of detecting Sudan red dyes in foods containing carotenoids

Method used

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  • Distinguishing method for Sudan dyes in red pepper and tomatoes
  • Distinguishing method for Sudan dyes in red pepper and tomatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: the identification of Sudan red dyestuff in red pepper

[0052] The implementation steps of this embodiment are as follows:

[0053] A, red pepper sample processing

[0054] Red pepper samples produced in Dezhou, Shandong, were washed, dried and pretreated, then crushed to obtain 0.01mm red pepper powder. This red pepper powder was added to an extraction solvent mixture, stirred and mixed evenly, and then transferred to an Erlenmeyer flask. The extraction solvent mixture is prepared by mixing methanol, acetonitrile and isopropanol in a volume ratio of 2:1.8:1.0; the weight ratio of the red pepper powder to the extraction solvent mixture is 1:55;

[0055] B. Extraction and separation

[0056]Place the Erlenmeyer flask containing the mixture of red pepper powder and extraction solvent in step A in a water bath for ultrasonic vibration extraction at an ultrasonic frequency of 30Hz and a temperature of 30°C for 2.0min, and then in a shaker at a temperature o...

Embodiment 2

[0061] Embodiment 2: the identification of Sudan red dyestuff in red pepper

[0062] The implementation steps of this embodiment are as follows:

[0063] A, red pepper sample processing

[0064] Red pepper samples produced in Dezhou, Shandong were washed, dried, and pretreated, and then crushed to obtain 0.04mm red pepper powder. Add this red pepper powder to an extraction solvent mixture, stir and mix evenly, and then transfer it to a conical flask. The extraction solvent mixture is prepared by mixing methanol, acetonitrile and isopropanol in a volume ratio of 2:2.2:0.8; the weight ratio of the red pepper powder to the extraction solvent mixture is 1:40;

[0065] B. Extraction and separation

[0066] Place the Erlenmeyer flask containing the mixture of red pepper powder and extraction solvent in step A in a water bath for ultrasonic vibration extraction at an ultrasonic frequency of 50Hz and a temperature of 20°C for 1.5min, and then in a shaker at a temperature of 20°C Co...

Embodiment 3

[0071] Embodiment 3: the identification of Sudan red dyestuff in red pepper

[0072] The implementation steps of this embodiment are as follows:

[0073] A, red pepper sample processing

[0074] Red pepper samples produced in Dezhou, Shandong were washed, dried, and pretreated, and then crushed to obtain 0.06mm red pepper powder. Add this red pepper powder to an extraction solvent mixture, stir and mix evenly, and then transfer it to an Erlenmeyer flask. The extraction solvent mixture is prepared by mixing methanol, acetonitrile and isopropanol in a volume ratio of 2:1.9:1.2; the weight ratio of the red pepper powder to the extraction solvent mixture is 1:60;

[0075] B. Extraction and separation

[0076] Place the Erlenmeyer flask containing the mixture of red pepper powder and extraction solvent in step A in a water bath for ultrasonic vibration extraction at an ultrasonic frequency of 36Hz and a temperature of 40°C for 2.5min, and then in a shaker at a temperature of 40°C...

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Abstract

The invention relates to a distinguishing method for Sudan dyes in red pepper and tomatoes, comprising the following steps of: pre-treating a red pepper sample, and then, extracting the pre-treated red pepper by using a mixture of alcohol, acetonitrile and isopropanol; then, placing the extracted red pepper into a water bath to be subjected to ultrasonic oscillation extraction; continuing to carry out oscillation extraction in a swing bed; carrying out vacuum concentration on filtrate obtained after filtering; redissolving the obtained residues by using the mixture of alcohol, acetonitrile and isopropanol; and filtering the obtained residues by using a polytetrafluoroethylene film with the size of 0.45mum to obtain a red pepper extracting liquid. A distinguished result is obtained through analysis by using a high-performance liquid chromatography (HPLC) and carrying out HPLC analysis on a standard sample of Sudan dyes. The method provided by the invention is sensitive; and the detecting limit of the Sudan dyes is only 1-5umg / g so that the method is very suitable for distinguishing whether Sudan dyes I-IV exist in melons, fruits and vegetables.

Description

【Technical field】 [0001] The invention belongs to the technical field of food. More specifically, the present invention relates to a method for identifying Sudan red dyes in red pepper and tomato. 【Background technique】 [0002] Sudan red, as an organic dye, has been illegally used in food coloring in recent years, and its addition is banned by countries all over the world because of its toxicity and carcinogenicity. [0003] Although Sudan red and carotenoids have different chemical structures, they have similar solubility and the maximum absorption wavelength is in the range of 400-600nm, which makes it more difficult to detect Sudan red dyes in foods containing carotenoids. In order to separate carotenoids and Sudan red series dyes as far as possible in liquid chromatography, the characteristic that the polarity of Sudan red series dyes is slightly larger than carotenoids is utilized, and the retention time of Sudan red series dyes is shortened by adding water in the mob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
Inventor 袁毅
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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