Method for measuring industrial dyes in food through GPC-LC-MS-MS method

A GPC-LC-MS-MS and food technology, which is applied in the field of GPC-LC-MS-MS determination of industrial dyes in food, can solve the problems of low detection efficiency of industrial dyes, save heating control and reduce detection costs , to ensure the effect of accuracy

Pending Publication Date: 2019-05-31
浙江宏正检测有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, when testing industrial dyes in food, many laboratories and testing institutions adopt the standard of GB / T 19681-2005 to determine the Sudan red dye in food, and adopt the standard of DB33 / T 703-2008 to determine various alkaline dyes in food. For industrial dyes, separate samples for detection in this way require constant adjustment of experimental parameters and steps, making the detection efficiency of industrial dyes in food low

Method used

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  • Method for measuring industrial dyes in food through GPC-LC-MS-MS method
  • Method for measuring industrial dyes in food through GPC-LC-MS-MS method
  • Method for measuring industrial dyes in food through GPC-LC-MS-MS method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0140] The difference from Example 1 is that in step (1), the addition of the sample is 5 g, and the addition of ammonia water-acetonitrile solution is 20 mL; in step (3), the elution temperature of the liquid to be tested is 20°C.

Embodiment 3

[0142] The difference from Example 1 is that in step (1), the addition amount of the sample is 3 g, and the addition amount of ammonia water-acetonitrile solution is 10 mL; in step (3), the elution temperature of the liquid to be tested is 23 °C.

[0143] 2.4. Example 4

[0144] The difference from Example 1 is that in step ① in this example, the ammonia water volume fraction of the ammonia water-acetonitrile solution is 2%.

[0145] 2.5. Example 5

[0146] The difference from Example 1 is that in step ② in this example, the volume ratio of cyclohexane and ethyl acetate is 2:1.

[0147] 2.6. Example 6

[0148] The difference from Example 1 is that in step ③ in this example, the volume fraction of formic acid in the formic acid-water solution is 0.2%.

Embodiment 7

[0150] The difference from Example 1 is that in step ③ in this example, the elution temperature of the liquid to be tested is 30°C.

[0151] 2.8. Example 8

[0152] The difference from Example 1 is that in step ③, the liquid to be tested is eluted with methanol and formic acid-water solution with a volume fraction of formic acid of 0.1% as the mobile phase.

[0153] 2.9. Comparative Example 1

[0154] The difference with Example 1 is that in step 1., the ammonia water-acetonitrile solution is replaced with dehydrated alcohol in this comparative example.

[0155] 2.10. Comparative Example 1

[0156] The difference from Example 1 is that in this comparative example, in step ③, the formic acid-water solution is replaced with an acetone-n-hexane solution with an acetone volume fraction of 5%.

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Abstract

The invention belongs to the technical field of food detection and discloses a method for measuring industrial dyes in food through a GPC-LC-MS-MS method. According to the method, an ammonium hydroxide-acetonitrile solution is adopted to extract 9 kinds of industrial dyes, namely, Sudan I-IV, Basic orange 2, Basic orange 21, Basic orange 22, Auramine O, and rhodamine B in food; a total supernatantis collected; a GPC column is adopted to remove greases and pigments in the total supernatant; and a liquid phase-series mass spectrometry instrument is adopted to perform measurement. With the detection method of the invention adopted, separate detection of samples is omitted, and the efficiency of the detection of industrial dyes in food is improved. The method has good detection accuracy.

Description

technical field [0001] The invention belongs to the technical field of food detection, and particularly relates to a method for measuring industrial dyes in food by GPC-LC-MS-MS method. 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 "Standard for the Use of Food Additives (GB 2760-2014)", only 11 kinds of synthetic pigments such as tartrazine and carmine are allowed to be used in my country. However, there are many kinds of synthetic pigments. In order to enhance the coloring effect, some unscrupulous merchants add industrial dyes that are explicitly prohibited in my country, such as Sudan Red I-IV, Basic Orange 2, Basic Orange 21, Basic Orange 22, and Alkaline Orange. Bright yellow, rhodamine B, etc. These banned industrial dyes can generate carcinogenic substances such as naphthylamine after being met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/14
Inventor 潘雷明徐双阳贺璐李远飞吕韵孙云达
Owner 浙江宏正检测有限公司
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