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Method for detecting content of animal-derived natural pigment in food

A technology of natural pigments and detection methods, applied in the food field, can solve the problems of fluorescence quenching, interference, poor sensitivity and recovery rate, etc., and achieve the effect of simple and fast method, good peak shape and sensitivity, and reduced solvent consumption.

Active Publication Date: 2022-08-05
福建省产品质量检验研究院(福建省缺陷产品召回技术中心)
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Problems solved by technology

[0004] At present, the pigment detection methods mainly include high performance liquid chromatography, high performance liquid chromatography-tandem mass spectrometry, etc. The research on the above methods focuses on artificial synthetic pigments, but there are few reports on the detection of natural pigment lac red
Yi Guandong et al. established a method for the determination of lac red pigment A in fruit juice by fluorescence spectroscopy. This method only studies single-component single-matrix, and is susceptible to fluorescence quenching due to the influence of metal ions in complex food matrices; Meimei established a UPLC / TUV detection method for four kinds of lac red pigments in fruit juice. This method is only for single-matrix fruit juice samples, and the low-band 286 nm is selected as the detection wavelength. The target is easily interfered by the complex matrix of various foods; Carry out the test completely according to this method, find that the peak shape of each component of lac red pigment, sensitivity and recovery rate are all relatively poor, the standard addition recovery rate of component A, B, C, E is respectively in 10%, 0%, 6% , about 20%, it is difficult to meet the detection requirements of various types of food

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  • Method for detecting content of animal-derived natural pigment in food

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Embodiment 1

[0027] This embodiment case is implemented on the premise of the above-mentioned technology of the present invention, and now provides detailed implementation mode and specific operation process to illustrate the present invention:

[0028] 1 Reagents and materials

[0029] Unless otherwise specified, all reagents are of analytical grade, and the water is first-grade water specified in GB / T 6682.

[0030] 1.1 Methanol: chromatographically pure.

[0031] 1.2 Ammonia

[0032] 1.3 Ammonium acetate

[0033] 1.4 Acetic acid

[0034] 1.5 PWAX SPE Cartridge: 60 mg / 3mL

[0035] 1.6 Polyamide solid phase extraction column: self-packing column, 500 mg / 6 mL

[0036] 1.7 Standard: Lac red pigment standard (CAS No.60687-93-6, purity 100%).

[0037] 1.8 Preparation of standard stock solution: Accurately weigh 10 mg of standard lac red pigment, dissolve it in methanol and dilute to 10 mL, prepare a standard stock solution with a concentration of 1000 mg / L, and store it in a refrigerato...

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Abstract

The invention discloses a method for detecting the content of animal-derived natural pigment in food. The animal-derived natural pigment is lac red pigment. The method comprises the following steps: (1) preparing a standard stock solution and a standard working solution; (2) preparing a to-be-detected sample solution; (3) setting high performance liquid chromatography analysis conditions; (4) establishing a standard working curve; and (5) analyzing a result. According to the method, the solid-phase extraction-high performance liquid chromatography of the animal-derived natural pigment lac red pigment in food is established. The method fills the blank in the field of detection of the content of the natural pigment shellac red in various types of foods, can effectively reduce the interference of food matrix components, is high in sensitivity and good in reproducibility, and meets the daily detection and supervision requirements of the shellac red pigment in the foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for detecting the content of animal-derived natural pigments, in particular to a solid-phase extraction-high performance liquid chromatography detection method for natural pigment shellac red pigment in food. Background technique [0002] Shellac, also known as shellac, red gum, shikonang, etc., is a product secreted by shellac insects after feeding on the host tree. It mainly contains shellac wax, shellac resin and shellac pigment. It has good film-forming properties and acid resistance, and is used as a coating agent or coating material in the food and pharmaceutical industries. Lac red pigment is extracted from shellac and is a typical insect-derived natural pigment with strong coloring ability and bright hue. It can be used as food colorant, textile dye, cell dye, etc., and has high economic value. Lac red pigment mainly contains A, B, C, D, E five active components with defined...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/04G01N30/06G01N30/14G01N30/30G01N30/34G01N30/60G01N30/64
CPCG01N30/02G01N30/04G01N30/06G01N30/14G01N30/30G01N30/34G01N30/6052G01N30/64G01N2030/009G01N2030/047G01N2030/062G01N2030/065G01N2030/642
Inventor 孟鹏潘城黄永辉黄姝玲蔡小明李颖
Owner 福建省产品质量检验研究院(福建省缺陷产品召回技术中心)
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