Chromatographic determination method of synthetic colorants in food

Abstract

The invention discloses a chromatographic determination method of synthetic colorants in food. The method comprises the steps of extracting a sample, purifying the sample, preparing artificial colorant mixing standard application solutions, injecting the artificial colorant mixing standard application solutions into a liquid chromatograph for determination, detecting wavelength: 428mm of lemon yellow, 521mm of amaranth, 608mm of indicarmine, 509mm of carmine, 483mm of sunset yellow, 507mm of allura red, 625mm of brilliant blue and 529mm of erythrosin, obtaining liquid chromatograms and peak areas of the eight artificial synthetic colorants, drawing a standard series linear equation, injecting a sample solution into the liquid chromatograph for the determination, obtaining a chromatographic peak of the sample, determining the nature by retaining time, substituting a peak area of the sample into the standard series linear equation, calculating concentration of a target compound, performing quantification by an external standard method, and calculating the content of the eight artificial synthetic colorants according to a formula as shown in the specification. The method is rapid, simple, convenient, high in sensitivity, low in interference, accurate in result and good in reproducibility, and can be better applied to detection of a practical food sample.

Description

Technical field [0001] The invention relates to the technical field of synthetic colorant detection, in particular to a chromatographic determination method of synthetic colorant in food. Background technique [0002] It is human nature to pursue the beauty of appearance, and people also need to dress up for the food they eat. Colorful candies, attractive cakes, and bright red candied haws all make people mouth-watering. In fact, all these colorful colors are inseparable from pigments. Natural foods are easy to fade or change color during processing and preservation, so people often add pigments in the process of processing foods. [0003] Pigments can be divided into natural pigments and artificial pigments. Natural pigments are mainly extracted from plant tissues, as well as those from animals and microorganisms. Due to the instability and high price of natural pigments, the food industry mostly uses synthetic pigments. [0004] Synthetic pigments are mainly made from aniline dy...

AI Technical Summary

Problems solved by technology

[0005] At present, the detection method for synthetic pigments is GB / T5009.35. Although it was revised in 2016, this standard has the following defects: 1. It uses polyamide powder for adsorption, which requires complicated operation and labor-intensive reagents; 2. Erythrosine The sodium benzoate structure cannot be adsorbed by polyamide powder, so erythrosine and other pigments cannot be extracted and purified together, and erythrosine cannot be measured simultaneously, and liquid-liquid extraction is required before detection on the machine; 3. The minimum detection limit is 0.2 ~0.5mg / kg, high detection concentration, low sensitivity; 4. Due to the use of polyamide powder for adsorption, samples must be extracted and purified one by one, which is not suitable for batch sample detection

5. This standard method does not formulate detection steps for high-fat samples such as ham sausage, powder sausage, and sausage

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