Method for determining synthetical coloring agent in food

A technology of synthetic colorants and determination methods, which is applied in the detection of synthetic colorants and the determination of synthetic colorants in food, can solve the problems of low work efficiency, and achieve the effect of saving time and saving detection time

Inactive Publication Date: 2015-09-16
WUZHOU INST FOR FOOD & DRUG CONTROL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the detection time of this method is about 1.5 to 2 hours, and the work efficiency is low.

Method used

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  • Method for determining synthetical coloring agent in food

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Embodiment 1

[0012] The technical scheme provided by the invention is used for measuring synthetic colorants in food

[0013] 1. The detection limit of this method:

[0014] Erythrosine 18ng.

[0015] 2. Principle

[0016] The artificially synthesized colorant in food is extracted by liquid distribution method, made into aqueous solution, injected into high performance liquid chromatography, separated by reversed phase chromatography, and quantified according to retention time and comparison with peak area.

[0017] 3 reagents

[0018] 3.1 n-Hexane.

[0019] 3.2 Hydrochloric acid.

[0020] 3.3 Acetic acid.

[0021] 3.4 Methanol: filter through a 0.5um filter membrane.

[0022] 3.5 Polyamide powder (nylon 6): pass through a 200-mesh sieve.

[0023] 3.6 Ammonium acetate solution (0.02mol / L); weigh 1.54g of ammonium acetate, add water to 1000mL, dissolve, and filter through a 0.45um membrane filter.

[0024] 3.7 Ammonia water: measure 2Ml of ammonia water, add 100Ml of water, and mix ...

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Abstract

The invention discloses a method for determining a synthetical coloring agent in food, which is short in detecting time, and is high in working efficiency. According to the technical scheme, the method comprises the following steps: putting 2g of homogenized sample into a centrifugal pipe of 50ml, adding 10ml of water, performing ultrasonic treatment for 5 minutes, adding 2ml of hydrochloric acid, shaking evenly, then adding 10ml of 5% di-n-butylamine n-butyl alcohol solution, whirling for 1 minute, centrifuging at 4,000r/min for 3 minutes, absorbing 2ml of supernate to another centrifugal pipe, adding about 10ml of n-hexane, shaking evenly, then adding 2.0ml of 40% ammonia water solution, vibrating and shaking forcefully, whirling for 1 minute, standing for layering, adding 1.0ml of lower solution into a centrifugal pipe of 2ml, then adding 0.50ml of glacial acetic acid again, shaking evenly, centrifuging at 15,000r/min for 5 minutes, and putting 10 micro-liter of obtained solution into a high performance liquid chromatograph. The method belongs to the field of food detecting techniques.

Description

technical field [0001] The invention relates to a method for detecting a synthetic colorant, in particular to a method for detecting a synthetic colorant in food, and belongs to the technical field of food detection. Background technique [0002] Synthetic pigments are artificially synthesized pigments, which have many advantages, such as bright color, strong tinting power, and various hues, but it has a major disadvantage, that is, toxicity (including toxicity, diarrhea, and carcinogenicity). These toxicity originate from arsenic, lead, copper, phenol, aniline, ether, chloride and sulfate in synthetic pigments, which can cause different degrees of harm to the human body. China promulgated the "Hygienic Standards for the Use of Food Additives" in 1982, which stipulated that only 5 kinds of synthetic pigments could be used, and the maximum usage amount was set. The content of arsenic in the pigment should be less than 1 mg, lead less than 10 mg, copper less than 20 mg, per 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 陈学松刘慧妍梁峰王华梁剑锋黄峥
Owner WUZHOU INST FOR FOOD & DRUG CONTROL
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