食品科学 ›› 2012, Vol. 33 ›› Issue (24): 303-306.doi: 10.7506/spkx1002-6630-201224066
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杨琳1，陈青俊1，梁晶晶1，王京1，丁献荣2，吴平3
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通讯作者:
YANG Lin1，CHEN Qing-jun1，LIANG Jing-jing1，WANG Jing1，DING Xian-rong2，WU Ping3
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摘要： 辣椒制品中的非食用色素工业染料经甲醇-水(7:3，V/V)超声振荡数次提取，高速离心，采用HPLC系统用20mmol/L醋酸铵溶液和甲醇梯度洗脱，采用二极管阵列检测器检测，用外标法峰面积定量。结果显示：4种工业染料在0.25～20.0μg/mL范围内的峰面积与质量浓度的线性关系良好，加标回收率为94.4%～101.9%。该方法简便易行，准确可靠。
关键词: 辣椒制品, 碱性橙, 碱性玫瑰精, 高效液相色谱, 二极管阵列检测器
Abstract: An HPLC method for the determination of inedible basic colorants (basic orange and basic rhodamine) in cayenne pepper was established. Samples were extracted with methanol-water (7:3, V/V) under ultrasonic assistance and the extract was centrifuged. The supernatant was then analyzed by HPLC-DAD with gradient elution (20 mmol/L ammonium acetate and methanol as mobile phase) and quantified by external standard method. The concentrations of four industrial dyes (basic orange 2, 21 and 22 and basic rhodamine) in the range of 0.25–20.0 μg/mL showed good linearity with peak area. Recovery rates of basic orange 2, 21 and 22 and basic rhodamine in a known sample were in the range of 94.4%–101.9%. The HPLC method was simple and accurate.
Key words: cayenne pepper, basic orange, basic rhodamine, HPLC, diode array detector (DAD)
中图分类号:
O657.7
杨琳1，陈青俊1，梁晶晶1，王京1，丁献荣2，吴平3. 高效液相色谱法测定辣椒制品中的碱性橙和碱性玫瑰精含量[J]. 食品科学, 2012, 33(24): 303-306.
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