【摘要】 建立了凝胶柱净化-高效液相色谱同时检测食品中苏丹红Ⅰ,Ⅱ,Ⅲ和Ⅳ的方法。样品用乙醇提取,提取液经B io-B ead s SX3凝胶柱(200mm×10mm i.d.)净化,用环己烷-乙酸乙酯(体积比为1∶1)洗脱。采用Symm etrySh ie ld RP18柱(250mm×4.6mm i.d.,5μm)分离,以100%甲醇为流动相,流速1.5m L/m in;用二极管阵列检测器检测,检测波长478nm。上述4种苏丹红组分在其质量浓度为0.1~10.0m g/L时有良好的线性关系(r>0.999),方法的检测限为7~14μg/kg;平均加标回收率为80.7%~96.3%(添加水平为0.25,2.5m g/kg),相对标准偏差为2.4%~5.9%。方法灵敏可靠,能满足食品中苏丹红检测的需要。更多还原

【Abstract】 A method was developed for the simultaneous determination of Sudan Red Ⅰ, Ⅱ, Ⅲ and Ⅳ in foods by high performance liquid chromatography (HPLC) with a clean-up procedure by gel column. Sample was extracted from foods with ethanol. The extract was cleaned up with a Bio-Beads SX3 gel column (200 mm×10 mm i.d.) and eluted with cyclohexane-ethyl acetate (11, v/v). The analysis was performed on a Symmetry Shield RP18 column (250 mm×4.6 mm i.d., 5 μm) with 100% methanol as the mobile phase at a flow rate of 1.5 mL/min, detection at 478 nm and confirmation by diode-array spectra. All of the four compounds demonstrated good linear relationship (r>0.999) in the range of 0.1-10.0 mg/L. The limits of detection (LOD) were from 7 to 14 μg/kg. The average recoveries for all four dyes (spiked at the levels of 0.25 and 2.5 mg/kg) in chili sauce and sausage ranged from 80.7% to 96.3%, and the relative standard deviations were from 2.4% to 5.9%. The method is sensitive, reliable and can be applied for the analysis of four Sudan Red dyes in foods.更多还原