FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (6): 168-171.doi: 10.7506/spkx1002-6630-201406036

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Determination of Seven Industrial Synthetic Dyes in Condiments by RP-HPLC

CHEN Yong-yan1,2, JIANG Li-na3, QU Fei-fei2, LIU Wei-dong2   

  1. 1. Institute of Environmental Health and Related Product Safety, Chinese Center for Disease Control and Prevention,
    Beijing 100050, China; 2. Beijing Haidian District Center for Disease Control and Prevention, Beijing 100094, China;
    3. Beijing Academy of Food Science, Beijing 100050, China
  • Received:2013-08-23 Revised:2014-03-07 Online:2014-03-25 Published:2014-04-04
  • Contact: CHEN Yong-yan E-mail:chenyongyan1934@163.com

Abstract:

An HPLC method for the determination of seven industrial synthetic dyes in condiments was established. Samples
were extracted with acetonitrile under ultrasonic-assisted conditions and the extract was centrifuged. The supernatant was
then analyzed by HPLC-DAD with gradient elution using a mobile phase consisting of 0.02 mol/L ammonium acetate and
acetonitrile and quantified by an external standard method. The concentrations of seven industrial synthetic dyes showed
good linearity with peak area, and good separation was achieved for them. Their recovery rates from a spiked sample were
in the range of 86.8%–106.0%, and the relative standard deviations were 1.07%–5.44% (n = 5). The detection limits were in
the range of 0.2–0.5 mg/kg. In conclusion, this method is rapid, simple, sensitive, accurate and reproducible, and has a good
applicability to the simultaneous determination of seven industrial synthetic dyes in condiment products.

Key words: high performance liquid chromatography, condiment, industrial synthetic dyes

CLC Number: