Fast determination of 18 synthetic colors in foods by high performance liquid chromatography
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摘要: 建立了一种HPLC法同时检测食品中柠檬黄、苋菜红、靛蓝、胭脂红、日落黄、罗丹明B、喹啉黄、皂黄、碱性橙Ⅱ、碱性嫩黄O、诱惑红、偶氮玉红、赤藓红、酸性橙Ⅱ、碱性橙21、碱性橙22、亮蓝、专利蓝等18种水溶性合成色素的分析方法。采用直接溶剂提取法,以Venusil MP C18柱（4.6mm×250mm,5μm）为分析柱,甲醇-乙腈（1∶1）-0.02mol/L乙酸铵溶液为流动相,采用梯度洗脱进行分离,以二级管阵列检测器检测（扫描范围:200800nm）,外标法定量。结果显示,18种色素在0.520.0mg/L范围内具有良好的线性,相关系数（r）均大于0.9980,在3、15、40mg/kg三个加标水平下的平均回收率为68.9%100.8%,相对标准偏差（n=6）为0.1%5.3%,检出限为0.063.75mg/kg。将建立的方法应用于市场上部分有色食品的筛查,结果证明该方法前处理步骤简便,色谱分离效果好,适合多种食品中合成色素的检测;对部分食品样品进行检测发现,有色食品中使用合成色素较为普遍。Abstract: A HPLC method was developed for the simultaneous determination of 18 water soluble synthetic colors such as tatrazine, amaranth, indigotin, ponceau 4R, sunset yellow, rhodamine B, quinoline yellow, metanil yellow, basic orange Ⅱ, Auramine O, allura red, carmoisine, erythrosine, acid orange Ⅱ, basic orange 21, basic orange 22, brilliant blue, patent blue VF in colored foods.The sample was directly extracted by solvent, and separated by Venusil MP C18 column (4.6mm×250mm, 5μm) using methanol-acetotrile (1∶1) and 0.02mol/L ammonium acetate as mobile phase by gradient elution.The target compounds were detected by absorbance at different ultraviolet or visible wavelengths and identified by diode-array spectroscopy (wavelength range:200800nm) .The external standard method was adopted for quantification of the analytes.Under the optimal conditions, the calibration curves of 18 synthetic colors showed good linearities in the range of 0.5 20.0mg/L, with their correlative coefficients more than 0.9980.The mean recoveries at 3 spiked levels of 3, 15, 40mg/kg ranged from 68.9% to 100.8% with RSDs (n=6) of 0.1%5.3%.The detection limits were in the range of 0.063.75mg/kg.The method was used in detection of some colored foods on the market and the results showed that the method was simple in pre-treatment, good separation in chromatograph, suitable for detection of various synthetic colors in foods.The detection results also revealed that it was common for synthetic colors to be added in foods.
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