食品安全质量检测模板pdf.pdfVIP

5 12 Vol. 5 No. 12 2014 12 Journal of Food Safety and Quality Dec. , 2014 * 郝鹏飞 , 宫 萍, 刘 琳, 孟慧琴, 翟丽娜, 梁成珠 (, 266002) 摘 要: 目的 方法 - -(7: 2: 1), , , Symmetry Shield RP18 , -0.02 mol/L , 508 nm结果 (n=6) 0.92%3.2%, 86.4%99.1%, 0.0050.008 mg/kg 结论 , , , 关键词: ; ; ; Determination of sunset yellow, carmine and allura red in cooked meat products by high performance liquid chromatography * HAO Peng-Fei , GONG Ping, LIU Lin, MENG Hui-Qin, ZHAI Li-Na, LIANG Cheng-Zhu (Food and Agriculture Inspection Center, Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau, Qingdao 266002, China) ABSTRACT: Objective To establish a method of simultaneous determination of sunset yellow, carmine and allura red up to three synthetic pigments in cooked meat products. Methods The samples were extracted by the anhydrous ethanol-ammonia-water solution (7:2:1), the fat was eliminated by hexane, then blown by nitrogen, analyzed by high performance liquid chromatography. The samples were separated by SymmetryShield RP18 column, by gradient elution using a mobile phase made up of methanol and 0.02 mol/L amm-onium acetate, and detected at 508 nm. Results The relative standard derivations (n=6)were between 0.92%~3.2%, the recoveries