Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products

doi:10.7506/spkx1002-6630-201120036

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 171-174.doi: 10.7506/spkx1002-6630-201120036

• Analysis & Detection • Previous Articles Next Articles

Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products

HU Han-gao1，ZHANG Hong-ling1,*，ZHOU Wei1，LI Jing-na2，HUANG Wan-qi1

(1. College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China； 2. Wuhan Diseases Control and Prevention Center, Wuhan 430015, China)

Received:2018-06-20 Revised:2018-06-20 Online:2011-10-25 Published:2011-10-12

Abstract

Abstract: Objective: To establish an HPLC method for simultaneous determination of five artificial pigments (lemon yellow, amaranth, carmine, sunset yellow and fancy red) in cooked meat products. Methods: Cooked meat products were defatted by petroleum ether, and extracted by ethanol/ammonia/water solution (7:2:1, V/V) with the assistance of ultrasound. The resultant extract was treated using a polyamide SPE cartridge. The pigments were separated on an Eclipse XDB-C18 column (5μm, 4.6 mm × 250 mm) by gradient elution with a mobile phases made up of 0.02 mol/L NH4Ac and methanol, and detected by a DAD detector at alterable wavelength. Results: The established method displayed good linearity with correlation coefficient between 0.9992 and 0.9999. The recoveries of the five pigments ranged between 89.6% and 96.4% with a relative standard deviation (RSD) between 1.24% and 4.11%.Conclusions: This method is sensitive, simple, rapid and accurate, and can be used for simultaneous determination of the five artificial pigments in cooked meat products.

Key words: meat products, artificial pigment, high performance liquid chromatography (HPLC), diode array detector (DAD)

CLC Number:

TS207.3

HUHan-gao，ZHANGHong-ling，ZHOUWei，LIJing-na，HUANGWan-qi. Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products[J]. FOOD SCIENCE, 2011, 32(20): 171-174.

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Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products

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