高效液相色谱法检测熟肉制品中5种人工合成色素方法的建立

目的：建立一种同时检测熟肉制品中柠檬黄、苋菜红、胭脂红、日落黄、诱惑红5种人工合成色素的方法。方法：熟肉制品经石油醚脱脂、乙醇-氨-水(7:2:1，V/V)超声波振荡提取，聚酰胺粉过滤；采用Eclipse XDB-C18色谱柱(4.6mm×250mm，5μm)，以0.02mol/L乙酸铵和甲醇梯度洗脱，采用二极管阵列检测器在可变波长条件下检测。结果：该方法线性关系良好，相关系数为0.9992～0.9999；5种人工合成色素回收率均在89.6%～96.4%之间，相对标准偏差为1.24%～4.11%。结论：以高效液相色谱法同时检测以上5种人工合成色素，灵敏度高、操作方便、快速、准确度高。

Development of an HPLC Method for Determination of Five Artifical Food Pigment in Cooked Meat Products

Objective: To establish an HPLC method for simultaneous determination of five artificial pigments (lemon yellow, amaranth, carmine, sunset yellow and fancy red) in cooked meat products. Methods: Cooked meat products were defatted by petroleum ether, and extracted by ethanol/ammonia/water solution (7:2:1, V/V) with the assistance of ultrasound. The resultant extract was treated using a polyamide SPE cartridge. The pigments were separated on an Eclipse XDB-C18 column (5μm, 4.6 mm × 250 mm) by gradient elution with a mobile phases made up of 0.02 mol/L NH4Ac and methanol, and detected by a DAD detector at alterable wavelength. Results: The established method displayed good linearity with correlation coefficient between 0.9992 and 0.9999. The recoveries of the five pigments ranged between 89.6% and 96.4% with a relative standard deviation (RSD) between 1.24% and 4.11%.Conclusions: This method is sensitive, simple, rapid and accurate, and can be used for simultaneous determination of the five artificial pigments in cooked meat products.