Rapid detection method of sudan red in food

A detection method, Sudan red technology, applied in the field of rapid detection of Sudan red in food, can solve the problems of expensive instruments, difficult popularization, complicated operation, etc., and achieve the effect of convenient operation, simple equipment and high purification performance

Inactive Publication Date: 2019-03-05
刘琳琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to: in view of the above-mentioned existing problems, provide a kind of rapid detection method of Sudan red in food, solve the problems such as expensive instrument, complex operation, not easy to popularize, high extraction rate, high purification purity, fast and reliable, easy to operate , for the purpose of cost saving

Method used

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  • Rapid detection method of sudan red in food
  • Rapid detection method of sudan red in food
  • Rapid detection method of sudan red in food

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Weigh 10g of red pepper powder in a centrifuge tube, add 30mL of water to dilute, add 10mL of a mixed solvent of n-hexane and acetone with a volume ratio of 5:3, shake for 1min, ultrasonically extract for 15min, centrifuge at 3500r / min for 1min, filter, The residue was extracted twice with 10mL and 5mL of a mixed solvent of n-hexane and acetone with a volume ratio of 5:3, and the extracts were combined; the extracts were placed in a distillation flask, and the distillation flask was placed in a water bath at 40°C for rotary evaporation. Or add anhydrous sodium sulfate to the bottle for dehydration, filter and evaporate to dryness naturally; add 1mL acetone to dissolve the obtained product in the previous step, pass through a polyamide thin-layer plate, use chloroform: acetone: acetic acid = 6:1:1 as a developer, and The obtained crystals were dried and placed in a sampling bottle; step up the sampling bottle and add acetonitrile to dilute to 5 mL, vibrate for 10 minutes,...

Embodiment 2

[0022] Weigh 5g of tomato paste into a centrifuge tube, add 20mL of water to dilute, add 10mL of a mixed solvent of n-hexane and acetone with a volume ratio of 5:3, shake for 1min, ultrasonically extract for 15min, centrifuge at 5000r / min for 1min, filter, and the residue Extract twice with 10mL and 5mL of a mixed solvent of n-hexane and acetone with a volume ratio of 5:3, and combine the extracts; place the extracts in a distillation flask, and place the distillation flask in a water bath at 40°C for rotary evaporation, or Add anhydrous sodium sulfate to the bottle for dehydration, filter and evaporate to dryness naturally; add 1mL of acetone to dissolve the obtained product in the previous step, pass through a polyamide thin-layer plate, and use chloroform: acetone: acetic acid = 6:1:1 as a developing agent, and the obtained Dry the crystals and place them in the sampling bottle; add acetonitrile to the upward sampling bottle to dilute to 5 mL, shake for 10 minutes, let stand...

Embodiment 3

[0024] Weigh 20g of chili oil into a centrifuge tube, add 25mL of water to dilute, add 30mL of a mixed solvent of n-hexane and acetone with a volume ratio of 5:3, shake for 1min, ultrasonically extract for 15min, centrifuge at 5000r / min for 1min, filter, and the residue Extract twice with 10mL and 5mL of a mixed solvent of n-hexane and acetone with a volume ratio of 5:3, and combine the extracts; place the extracts in a distillation flask, and place the distillation flask in a water bath at 40°C for rotary evaporation, or Add anhydrous sodium sulfate to the bottle for dehydration, filter and evaporate to dryness naturally; add 1mL of acetone to dissolve the obtained product in the previous step, pass through a polyamide thin-layer plate, and use chloroform: acetone: acetic acid = 6:1:1 as a developing agent, and the obtained Dry the crystals and place them in the sampling bottle; add acetonitrile to the upward sampling bottle to dilute to 5 mL, shake for 10 minutes, let stand f...

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Abstract

The invention discloses a rapid detection method of sudan red in food, and belongs to the field of food safety. The rapid detection method of sudan red in food comprises four steps including sample pre-treatment, concentration distillation drying, thin layer chromatography, and HPLC measuring. The rapid detection method is capable of solving problems in the prior art that detection instrument is expensive; operation is complex; and popularization is difficult. The advantages are that: the extraction rate is high; the purification purity is high; the recovery rate is high; the rapid detection is rapid and reliable; operation is convenient; and cost is reduced.

Description

technical field [0001] The invention relates to the field of food safety, in particular to a rapid detection method for Sudan red in food. Background technique [0002] In recent years, food safety has become a public health concern, and the use of toxic and harmful substances such as Sudan red dyes in food production has aggravated the food safety situation of people around the world. [0003] Sudan red is a kind of artificially synthesized oil-soluble industrial dyes, belonging to the azo chemical dyeing agent, divided into No. I, No. II, No. III and No. IV, the color is orange red or reddish brown, and its chemical composition contains a A compound called naphthalene, which has an azo structure, has obvious toxic effects on the liver and kidney organs of the human body. Sudan red is a chemical dyeing agent, mainly used in petroleum, engine oil and some other industrial solvents, the purpose is to make it more colorful, and it is also used to add luster to shoes and floor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/06G01N30/74
CPCG01N30/06G01N30/74
Inventor 刘琳琳
Owner 刘琳琳
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