Use of Matrix Solid-Phase Dispersion and Ultra Performance Liquid Chromatography for Determination of Para Red and SudanⅠ－Ⅳ in Egg Yolk

doi:10.7506/spkx1002-6630-201024061

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 285-288.doi: 10.7506/spkx1002-6630-201024061

• Processing Technology • Previous Articles Next Articles

Use of Matrix Solid-Phase Dispersion and Ultra Performance Liquid Chromatography for Determination of Para Red and SudanⅠ－Ⅳ in Egg Yolk

HOU Xiao-lin1，SUN Ying-jian1，WU Guo-juan1，MIAO Hong2，WU Yong-ning2

1. Department of Animal Science, Beijing University of Agriculture, Beijing 102206, China；
2. Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China

Received:2010-01-08 Revised:2010-10-25 Online:2010-12-25 Published:2010-12-29
Contact: HOU Xiao-lin E-mail:hxlsx@163.com

Abstract

Abstract:

An ultra-performance liquid chromatography (UPLC) method combined with matrix solid-phase dispersion (MSPD) was established for determination of para red and sudanⅠ, Ⅱ, Ⅲ and Ⅳ in egg yolk. A total of 0.5 g egg yolk was mixed with 2 g of neutral alumina, then rinsed with 35 mL of hexane-acetone (0.5:99.5, V/V) through a 5 mL syringe. The eluent was heated to about 45℃ with nitrogen blowing to dryness and redissolved for UPLC analysis. Mean recovery for the five dyes ranged from 63.8% to 96.2%, with coefficient variation at 0.52%－10.07%. One sample was found containing sudan Ⅳ among the 100 samples.

Key words: egg yolk, para red, sudan Ⅰ－Ⅳ, ltra-performance liquid chromatography, maxtrix solid-phase dispersion

CLC Number:

O657.31

HOU Xiao-lin1，SUN Ying-jian1，WU Guo-juan1，MIAO Hong2，WU Yong-ning2. Use of Matrix Solid-Phase Dispersion and Ultra Performance Liquid Chromatography for Determination of Para Red and SudanⅠ－Ⅳ in Egg Yolk[J]. FOOD SCIENCE, 2010, 31(24): 285-288 https://doi.org/10.7506/spkx1002-6630-201024061

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Use of Matrix Solid-Phase Dispersion and Ultra Performance Liquid Chromatography for Determination of Para Red and SudanⅠ－Ⅳ in Egg Yolk

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