基质固相分散-高效液相色谱法测定川味香肠中的苏丹红染料
Science and Technology of Food Industry(2012)
Abstract
建立了川味香肠中苏丹红I~IV的基质固相分散(MSPD)-高效液相色谱(HPLC)分析方法。样品以无水硫酸钠作为分散基体,研磨均匀后与中性氧化铝同时装柱,正己烷淋洗净化,以丙酮-正己烷(5∶95,V/V)溶液洗脱。用InertsilODS-spC18柱(4.6mm×250mm,5μm)进行分离,流动相A为含0.1%甲酸的甲醇,流动相B为0.02mol/L的乙酸铵溶液(A∶B=85∶15,V/V),等度洗脱,柱温40℃。二极管阵列检测器检测,检测波长为490nm,利用保留时间和光谱图定性,外标法定量。4种苏丹红染料在0.10~50.00μg/mL范围内线性关系良好,相关系数均大于0.9999,苏丹红I、II、III、IV的检出限(LOD)分别为0.008~0.011mg/kg(信噪比S/N=3)。在添加浓度为5.0~25.0mg/kg范围内平均回收率达85.54%~94.66%,相对标准偏差(RSD)为0.87%~4.23%(n=6)。
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Key words
Sudan I~IV,matrix solid-phase dispersion,high-performance liquid chromatography,Sichuan sausage
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