【摘要】 建立超声波辅助萃取-高效液相色谱法测定含辣椒食品中非法添加剂碱性玫瑰精的方法。样品经均质,辣椒面样品、辣椒油样品、红油豆瓣酱样品分别用乙腈:水=7:3(V/V)溶液、正己烷:50%乙醇=1:2(V/V)溶液、无水乙醇经超声波辅助萃取后,用高效液相色谱仪测定碱性玫瑰精。线性范围0.026～26μg/mL,相关系数0.9999,检测限0.019 mg/kg,定量限0.062 mg/kg,回收率77.8%～98.2%,RSD为1.7%～5.3%(n=6)。更多还原

【Abstract】 A novel method for the determination of additive Rhodamine B in chili foods by high performance liquid chromatography with ultrasound-assisted leaching was proposed.After homogenized,samples of chili powder,pepper oil and chili bean sauce were extracted with different solvents of acetonitrile : water=7:3(V/V),hexane:(ethanol: water = 1:1) = 1:2(V/V)and ethanol by ultrasound-assisted leaching.Then the additive Rhodamine B in samples was analyzed by HPLC.The calibration curve of the analysis showed good linear range over 0.026～26 μg/mL with corre1ation coefficient of 0.9999.The limit of detection was 0.019 mg/kg and the limit of quantification was 0.062 mg/kg.The recoveries were in the range of 77.8%～98.2% and the relative standard deviation(RSD) was less than 5.3%(n=6).The method is of low detection limit,high sensitivity and precision with low cost,and accurate and reliable results,which is good innovative and practical.更多还原