高效液相色谱法测定肉制品中栀子黄色素含量

通过正交试验分析法对肉制品中栀子黄色素提取方法进行优化。利用正交试验设计考察提取溶剂体积、超声时间和提取次数对肉制品中栀子黄色素提取回收率的影响。结果表明，肉制品中栀子黄色素的最优提取条件为：甲醇为提取溶剂、固液比1∶6（g/mL）、超声提取时间20 min、提取2 次；建立高效液相色谱法测定肉制品中栀子黄色素中藏花素和藏花酸方法的线性范围为0.5～50 mg/mL，相关系数大于0.999，检出限不高于0.07 μg/g，加标平均回收率为83.51%～96.00%，相对标准偏差不大于2.94%。该方法准确度高、简单、快速，可适用于肉制品中栀子黄色素中藏花素和藏花酸含量检测。

Determination of Gardenia Yellow in Meat Products by High Performance Liquid Chromatography

With the aim of developing an optimal sample preparation method for the determination of gardenia yellow
in meat products by high performance liquid chromatography (HPLC), orthogonal design methodology was employed to
optimize the recovery rate of gardenia yellow from samples with respect to four extraction conditions including solid/solvent
ratio (g/mL), ultrasonic extraction time and extraction number. The optimal extraction conditions were achieved as follows:
samples were ultrasonically extracted twice for 20 min each using methanol with a solid/solvent ratio of 1:6 (g/mL). The
HPLC method established based on these optimized extraction conditions exhibited a good linear relationship in the range
from 0.5 to 50 mg/mL with correlation coefficient of higher than 0.999 and a detection limit of ≤ 0.07 μg/g for crocin and
crocetion in meat products. The mean spike recovery rates for both gardenia yellows in meat products were in the range of
83.51%–96.00% with a relative standard deviation (RSD) of ≤ 2.94%. This method is accurate, simple, quick and suitable
for the determination of crocin and crocetion in meat products.