食品科学
• 分析检测 • 上一篇 下一篇
杜建中,陈 婷,刘木球,梁 容,陈李燕
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DU Jian-zhong, CHEN Ting, LIU Mu-qiu, LIANG Rong, CHEN Li-yan
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摘要:
根据红酒中花青素的化学性质以及常用红色素的特点,制备醋酸铅试纸,用于红酒中添加红色素的快速检测,本方法简便、快速、成本耗费低。同时建立毛细管电泳法分离测定假红酒中诱惑红、胭脂红和苋菜红的方法。考察缓冲溶液种类、缓冲溶液浓度、pH值、分离电压对分离测定的影响。在波长215 nm、分离电压15 kV、10 mmol/L NaH2PO4缓冲溶液(pH 11)中,诱惑红、胭脂红、苋菜红在6 min内可得到较好地分离。
关键词: 红酒, 醋酸铅试纸, 合成色素, 毛细管电泳
Abstract:
According to the chemical properties of anthocyanins in wine and the characteristics of commonly used red pigments, a simple, rapid and inexpensive lead acetate test strip assay was developed for the detection of added red pigments in red wine. Meanwhile, an analytical method to determine added synthetic red pigments, allura red, carmine and amaranth, in fake wine was proposed using capillary electrophoresis. The effects of running buffer type, concentration and pH value and separation voltage on the separation of the synthetic red pigments were investigated to establish the optimum experimental conditions. The best separation among allura red, carmine and amaranth was achieved within 6 min under the following conditions: 10 mmol/L NaH2PO4 (pH 11) as running buffer, separation voltage 15 kV, and detection wavelength 215 nm.
Key words: red wine, lead acetate test strip, artificial pigment, capillary electrophoresis
中图分类号:
S262.2
杜建中,陈 婷,刘木球,梁 容,陈李燕. 红酒中添加红色素的快速检测[J]. 食品科学, doi: 10.7506/spkx1002-6630-201410038.
DU Jian-zhong, CHEN Ting, LIU Mu-qiu, LIANG Rong, CHEN Li-yan. Rapid Identification and Determination of Added Red Pigments in Red Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201410038.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201410038
https://www.spkx.net.cn/CN/Y2014/V35/I10/200