Rapid Determination Method of Para Red in Pepper Product

Abstract

Abstract: Objective: A method for rapid determination of para red in pepper product on the spot was developed. Methods: According to some related methods, samples dyes were extracted with both n-hexane-ethyl and Al2O3 SPE pillar, and then washed down with gradient elution. N-hexane-ethyl acetate(18:1.5) was selected to develop dyes on the TLC plates in and separatison para red from other dyes. The extracts (0.05 ml) were developed on TLC plates in comparison with para red and the track showed whether there was para red in the samples. Results: With high accuracy and reproducibility, the detection limit of this method was 5μg/g and detection time was about 35 min. Conclusion: The method can be practically applied for its accuracy, rapidity and briefness.

Key words: TLC, SPE, para red, rapid detection, sensitivity

JIN Feng, XU Zhi-Qiang, CUI Xi-Yong, GAO Jie, NING Shang-Yong. Rapid Determination Method of Para Red in Pepper Product[J]. FOOD SCIENCE, 2008, 29(3): 386-389 https://doi.org/

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Rapid Determination Method of Para Red in Pepper Product

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