Method for detecting pigment in flavouring

A detection method and condiment technology, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of complex processing process, time-consuming, single detection mode, etc., and achieve high sensitivity, low cost, and good purification effect.

Inactive Publication Date: 2017-03-22
GUANGZHOU INST FOR FOOD INSPECTION(GUANGZHOU INSPECTION CENT FOR WINE & SPIRITS) +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the detection of prohibited pigments by high performance liquid chromatography tandem mass spectrometry, the current detection mode is relatively single, usually only positive ion mode or negative ion mode can be used for detection, and the sample pretreatment process is complicated and takes a lot of time

Method used

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  • Method for detecting pigment in flavouring
  • Method for detecting pigment in flavouring
  • Method for detecting pigment in flavouring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] An embodiment of the detection method of the pigment in the condiment of the present invention, the condiment of this embodiment is a kind of seasoning sauce, the method described in this embodiment comprises the following steps:

[0045] (1) Pigment extraction

[0046] Weigh 2g of sample into a 50mL centrifuge tube, add 5mL extractant, and vortex to mix evenly; the extractant is mixed with acetonitrile and methanol at a volume ratio of 50:50; centrifuge the centrifuge tube at 4500r / min for 5min, and recover the supernatant ; Repeat the extraction once, and combine the extracts.

[0047] (2) Purification of extract by QuEChERS method

[0048] Take 1mL extract in a 2mL centrifuge tube, add 25mg C 18 Adsorbent, vortexed for 1min, centrifuged at 8000r / min for 2min. Take 0.3mL supernatant, dilute to 1mL with water, pass through a 0.22μm polytetrafluoroethylene filter membrane, and wait for determination.

[0049] (3) UPLC-MS / MS analysis

[0050] Chromatographic column:...

Embodiment 2

[0074] An embodiment of the detection method of the pigment in the condiment of the present invention, the condiment of this embodiment is a kind of seasoning sauce, the method described in this embodiment comprises the following steps:

[0075] (1) Pigment extraction

[0076] Weigh 2g of sample into a 50mL centrifuge tube, add 5mL extractant, and vortex to mix evenly; the extractant is mixed with acetonitrile and methanol at a volume ratio of 50:50; centrifuge the centrifuge tube at 4500r / min for 5min, and recover the supernatant ; Repeat the extraction once, and combine the extracts.

[0077] (2) Purification of extract by QuEChERS method

[0078] Take 1mL extract in a 2mL centrifuge tube, add 25mg C 18 Adsorbent, vortexed for 1min, centrifuged at 8000r / min for 2min. Take 0.3mL supernatant, dilute to 1mL with water, pass through a 0.22μm polytetrafluoroethylene filter membrane, and wait for determination.

[0079] (3) UPLC-MS / MS analysis

[0080] Chromatographic column:...

Embodiment 3

[0099] An embodiment of the detection method of the pigment in the condiment of the present invention, the condiment of this embodiment is a kind of seasoning sauce, the method described in this embodiment comprises the following steps:

[0100] (1) Pigment extraction

[0101] Weigh 2g of sample into a 50mL centrifuge tube, add 5mL extractant, and vortex to mix evenly; the extractant is a mixture of acetonitrile and methanol, wherein the volume percentage of acetonitrile is 20%; centrifuge the centrifuge tube at 4500r / min for 5min , recover the supernatant; repeat the extraction once, and combine the extracts.

[0102] (2) Purification of extract by QuEChERS method

[0103] Take 1mL extract in a 2mL centrifuge tube, add 25mg C 18 Adsorbent, vortexed for 1min, centrifuged at 8000r / min for 2min. Take 0.2mL supernatant, dilute it with water to 0.7mL, pass through a 0.22μm polytetrafluoroethylene filter membrane, and wait for determination.

[0104] (3) UPLC-MS / MS analysis

...

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Abstract

The invention discloses a method for detecting pigment in flavouring. The method comprises the following steps: 1) performing pre-treatment on a sample to obtain a loading buffer; and 2) using an UPLC-MS/MS method for measuring the loading buffer, and comparing the determination result of the loading buffer with a standard solution for analysis. The detection method can perform qualitative and quantitative analysis through a positive and negative ions switching mode, can simultaneously detect the positive and negative ions of the pigment, and solves the technical problems of single detection mode of current illegal pigment and limited detection types. a QuEChERS purifying method is used for removing grease in the sample, the complex pre-treatment process in the pigment detection can be effectively improved, the method is simple and rapid, compared with the detection method in the prior art, the analysis time is short, and the sensitivity is high, detection efficiency is completely increased, and the detection period is greatly shortened.

Description

technical field [0001] The invention relates to a method for detecting pigments, in particular to a method for detecting pigments in condiments. Background technique [0002] Pigments can be divided into natural pigments and synthetic pigments. Natural pigments have poor tinting strength and light fastness, so synthetic pigments are more popular. According to the "Standards for the Use of Food Additives (GB 2760-2014)", my country only allows the use of 11 synthetic pigments such as tartrazine and carmine. However, there are many kinds of synthetic pigments. In order to enhance the coloring effect, some unscrupulous merchants add pigments that are banned in my country, such as Sudan red, rhodamine B, basic orange, etc., to condiments. These banned pigments can produce naphthylamine after being metabolized by the human body. Long-term intake of carcinogenic substances will cause damage to the human body. [0003] The detection methods of prohibited pigments mainly include h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 王宇戚平林子豪孙远明徐振林梁智安王成龙周庆琼
Owner GUANGZHOU INST FOR FOOD INSPECTION(GUANGZHOU INSPECTION CENT FOR WINE & SPIRITS)
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