| 小米柠檬黄色素测定方法改进 |
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| 引用本文： | 李雪琴,苗笑亮.小米柠檬黄色素测定方法改进[J].粮食与油脂,2006(8):43-45. |
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| 作者姓名： | 李雪琴 苗笑亮 |
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| 作者单位： | 1. 河南工业大学粮油食品学院,郑州,450052
2. 河南省产品质量监督检验所,郑州,450004 |
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| 摘 要： | 该文报道利用高效液相色谱法快速测定小米中添加柠檬黄色素方法。首先采用温水提取小米中水溶性色素,然后以乙酸铵+甲醇(80+20)固定配比为流动相,流速为1 ml／min。在254nm波长下检测。与国标法相比,该法简便快速,方法标准偏差0．0024,添加标准回收率93．3％- 96．3％,可用于大多数粮食中合成色素测定。
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| 关 键 词： | 小米 柠檬黄色素 高压液相色谱 |
| 文章编号： | 1008-9578(2006)08-0043-03 |
| 修稿时间： | 2006年6月26日 |
Improving the Determination Method of Tartrazine in the Millet |
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| LI Xue-qin,MIAO Xiao-liang.Improving the Determination Method of Tartrazine in the Millet[J].Cereals & Oils,2006(8):43-45. |
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| Authors: | LI Xue-qin MIAO Xiao-liang |
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| Abstract: | High performance Liquid Chromatography (HPLC) was used to evaluate the tartrazine in the millet. The water-solubility coloring matter was extracted, and then analyzed by HPLC. The mobile phase consisted of Ammonium acetate and methanol (80 20 v/v); the flow rate was 1 ml/min and the detection wavelength was 254nm. Compared with GB method, This method is simple and convenience, its RSD is 0.0024, its recovery is 93.3%-96.3%, this method also can be used to evaluate compound coloring matter in most grains. |
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| Keywords: | millet tartrazine HPLC |
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