【摘要】 采用高效液相色谱法同时测定腐乳及海鲜酱中人工色素(苏丹红Ⅰ、对位红)、防腐剂(对羟基苯甲酸丁酯)及抗氧化剂(2,6二叔丁基对甲酚、4-己基间苯二酚)。采用乙腈提取,低温冷冻法处理样品,高效液相色谱紫外可见变换波长测定。C18反相色谱柱分离,甲醇∶乙腈∶水为11∶62∶27(V/V,甲酸调pH 3.6)为流动相;五组分在所测范围线性关系良好,相关系数大于0.9991,方法检出限在22.5~90.0ng/g之间,相对标准偏差小于6.7%。更多还原

【Abstract】 A new HPLC method for simultaneous determination of synthetic color(Sudan RedⅠ,Para Red),preservative(BP)and antioxidant(BHT,4-HR)in condiment is established.The preserved bean curd and hoisin sauce sample are treated by subzero-temperature frozen extraction and acetonitrile as solvent;the analyte is separated by high performance liquid chromatography with C18 column and detected by converting UV-Vis Wavelength.The mobile phase is methanol,acetonitrile,and water(11∶62∶27,V/V,the pH is adjusted by formic acid to 3.6).The linearity is good in the range of measuring amount,with correlation coefficients above 0.9991,the detection limit of 22.5~90.0ng/g,the relative standard deviations(RSD)are less than 6.7%.更多还原