高效液相色谱法测定熟肉制品中苯甲酸、山梨酸、胭脂红和诱惑红含量
目的建立高效液相色谱法测定熟肉制品中食品防腐剂（苯甲酸和山梨酸）和色素（胭脂红和诱惑红）的分析方法。方法样品经组织捣碎、超声提取、过滤、定容,利用高效液相色谱法检测,甲醇水混合溶液作为流动相,二极管阵列检测器（photo-diode array,PDA）检测,苯甲酸和山梨酸的检测波长为230nm,胭脂红和诱惑红的检测波长为508nm。结果苯甲酸和山梨酸在0.05~0.30mg/mL,胭脂红和诱惑红在2.5~12.5μg/mL范围内,均具有良好的线性关系良好,相关系数r均〉0.9999。苯甲酸和山梨酸的最低检出限（limit of detection,LOD）范围为1.2~1.8 mg/kg,最...
Saved in:
| Published in | 食品安全质量检测学报 Vol. 8; no. 8; pp. 2898 - 2902 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
新余市疾病预防控制中心,新余,338000%江西省疾病预防控制中心,南昌,330000
2017
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | 目的建立高效液相色谱法测定熟肉制品中食品防腐剂（苯甲酸和山梨酸）和色素（胭脂红和诱惑红）的分析方法。方法样品经组织捣碎、超声提取、过滤、定容,利用高效液相色谱法检测,甲醇水混合溶液作为流动相,二极管阵列检测器（photo-diode array,PDA）检测,苯甲酸和山梨酸的检测波长为230nm,胭脂红和诱惑红的检测波长为508nm。结果苯甲酸和山梨酸在0.05~0.30mg/mL,胭脂红和诱惑红在2.5~12.5μg/mL范围内,均具有良好的线性关系良好,相关系数r均〉0.9999。苯甲酸和山梨酸的最低检出限（limit of detection,LOD）范围为1.2~1.8 mg/kg,最低定量限（limit of quantification,LOQ）范围为3.6~5.4mg/kg;胭脂红和诱惑红的LOD范围为0.05~0.1mg/kg,LOQ范围为0.15~0.3 mg/kg。平均加标回收率为94.8%~96.9%,相对标准偏差（relative standard deviation,RSD）为2.4%~4.1%。100份熟肉制品样品中,5份有山梨酸检出,检出率为5.0%,检测结果范围为0.030~0.65g/kg;1份有胭脂红检出,检出率为1.0%,检测结果为0.0023g/kg;3份有诱惑红检出,检出率为3.0%,检测结果范围为0.0036~0.0083g/kg;苯甲酸在所有熟肉制品样品中均未检出。结论该方法灵敏度高,回收率高,检测限低,符合分析要求,适合检测熟肉制品中的苯甲酸、山梨酸、胭脂红和诱惑红。 |
|---|---|
| AbstractList | 目的建立高效液相色谱法测定熟肉制品中食品防腐剂（苯甲酸和山梨酸）和色素（胭脂红和诱惑红）的分析方法。方法样品经组织捣碎、超声提取、过滤、定容,利用高效液相色谱法检测,甲醇水混合溶液作为流动相,二极管阵列检测器（photo-diode array,PDA）检测,苯甲酸和山梨酸的检测波长为230nm,胭脂红和诱惑红的检测波长为508nm。结果苯甲酸和山梨酸在0.05~0.30mg/mL,胭脂红和诱惑红在2.5~12.5μg/mL范围内,均具有良好的线性关系良好,相关系数r均〉0.9999。苯甲酸和山梨酸的最低检出限（limit of detection,LOD）范围为1.2~1.8 mg/kg,最低定量限（limit of quantification,LOQ）范围为3.6~5.4mg/kg;胭脂红和诱惑红的LOD范围为0.05~0.1mg/kg,LOQ范围为0.15~0.3 mg/kg。平均加标回收率为94.8%~96.9%,相对标准偏差（relative standard deviation,RSD）为2.4%~4.1%。100份熟肉制品样品中,5份有山梨酸检出,检出率为5.0%,检测结果范围为0.030~0.65g/kg;1份有胭脂红检出,检出率为1.0%,检测结果为0.0023g/kg;3份有诱惑红检出,检出率为3.0%,检测结果范围为0.0036~0.0083g/kg;苯甲酸在所有熟肉制品样品中均未检出。结论该方法灵敏度高,回收率高,检测限低,符合分析要求,适合检测熟肉制品中的苯甲酸、山梨酸、胭脂红和诱惑红。 目的 建立高效液相色谱法测定熟肉制品中食品防腐剂(苯甲酸和山梨酸)和色素(胭脂红和诱惑红)的分析方法.方法 样品经组织捣碎、超声提取、过滤、定容,利用高效液相色谱法检测,甲醇水混合溶液作为流动相,二极管阵列检测器(photo-diode array,PDA)检测,苯甲酸和山梨酸的检测波长为230 nm,胭脂红和诱惑红的检测波长为508 nm.结果 苯甲酸和山梨酸在0.05～0.30 mg/mL,胭脂红和诱惑红在2.5～12.5μg/mL范围内,均具有良好的线性关系良好,相关系数r均>0.9999.苯甲酸和山梨酸的最低检出限(limit of detection,LOD)范围为1.2～1.8 mg/kg,最低定量限(limit of quantification,LOQ)范围为3.6～5.4 mg/kg;胭脂红和诱惑红的LOD范围为0.05～0.1 mg/kg,LOQ范围为0.15～0.3 mg/kg.平均加标回收率为94.8％～96.9％,相对标准偏差(relative standard deviation,RSD)为2.4％～4.1％.100份熟肉制品样品中,5份有山梨酸检出,检出率为5.0％,检测结果范围为0.030～0.65 g/kg;1份有胭脂红检出,检出率为1.0％,检测结果为0.0023 g/kg;3份有诱惑红检出,检出率为3.0％,检测结果范围为0.0036～0.0083 g/kg;苯甲酸在所有熟肉制品样品中均未检出.结论 该方法灵敏度高,回收率高,检测限低,符合分析要求,适合检测熟肉制品中的苯甲酸、山梨酸、胭脂红和诱惑红. |
| Abstract_FL | Objective To establish a method for the determination of food additives (benzoic acid and sorbic acid) and pigments (carmine and temptation red) in cooked meat products by high performance liquid chromatography (HPLC). Methods The samples were mashed, extracted with ultrasonically, filtered and fixed, and then detected by HPLC with methanol water mixed solution as mobile phase. The detection wavelengths of food additives and pigments were 230 nm and 508 nm by PDA detector, respectively. Results The food additives and pigments had good linear relationships in the range of 0.05～0.30 mg/mL and 2.5～12.5 μg/mL, respectively, r>0.9999. The limits of detection (LODs) of food additives were 1.2～1.8 mg/kg, and the limits of quantification (LOQs)were 3.6～5.4 mg/kg. The LODs of pigments were 0.05～0.1 mg/kg, and the LOQs were 0.15～0.3 mg/kg. The average spiked recoveries were 94.8％～96.9％, and the relative standard deviations (RSDs) were 2.4％～4.1％. Sorbic acid were detected in 5 cooked meat products, with the detection rate of 5.0％, and the content were 0.030～0.65 g/kg. Carmine was detected in 1 cooked meat product, with the detection rate of 1.0％, and the content was 0.0023 g/kg. Temptation red were detected in 3 cooked meat products, with the detection rate was 3.0％, and the content were 0.0036～0.0083 g/kg. Benzoic acid was not detected in 100 cooked meat products. Conclusions The established method has high sensitivity, high recovery rate and low detection limit, which can be applied for the detection of benzoic acid, sorbic acid, carmine and temptation red in cooked meat products. |
| Author | 宋利军 刘成伟 周鸿 谭洪涛 熊丽 李腾根 周银古 |
| AuthorAffiliation | 新余市疾病预防控制中心,新余338000 江西省疾病预防控制中心,南昌330000 |
| AuthorAffiliation_xml | – name: 新余市疾病预防控制中心,新余,338000%江西省疾病预防控制中心,南昌,330000 |
| Author_FL | LI Teng-Gen LIU Cheng-Wei ZHOU Yin-Gu SONG Li-Jun TAN Hong-Tao ZHOU Hong XIONG Li |
| Author_FL_xml | – sequence: 1 fullname: SONG Li-Jun – sequence: 2 fullname: LIU Cheng-Wei – sequence: 3 fullname: ZHOU Hong – sequence: 4 fullname: TAN Hong-Tao – sequence: 5 fullname: XIONG Li – sequence: 6 fullname: LI Teng-Gen – sequence: 7 fullname: ZHOU Yin-Gu |
| Author_xml | – sequence: 1 fullname: 宋利军 刘成伟 周鸿 谭洪涛 熊丽 李腾根 周银古 |
| BookMark | eNotjktLAlEAhe_CIDP_RNsYuI-581iG9AKhjduQO3fmmmLjY4ioVWqlYtBTiFoErgIxGyOR_k7NzPVfNGGr8y0-zjkrIOFWXCcBkhiaVIHEQMsg7XlFC0IdYVPDWhLsz4ePYb8TTifR80x2J_LdDz_64WcveHuKLl9ksxt0psF942c2kr1x9DCZX8y-zxqB74eD1wXL1kieN6OvQXB3Jcd-2Lr945vhvH29CpYEK3tO-j9TILe1mcvsKNm97d3MRlbhGoEKsmxic6hSSFRMCFZ1Jz7LGTKZYQlqcBsSxoWgglEChYqoZevQMUwhTMummKTA-qL2mLmCuYV8qXJUd-PBvFdltdNyiZc8DJEODYhgbK8tbH5QcQu1YuxX68VDVj_JazrBpoE0Sn4Bk99_WA |
| ContentType | Journal Article |
| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| Copyright_xml | – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| DBID | 2RA 92L CQIGP W92 ~WA 2B. 4A8 92I 93N PSX TCJ |
| DatabaseName | 维普_期刊 中文科技期刊数据库-CALIS站点 维普中文期刊数据库 中文科技期刊数据库-工程技术 中文科技期刊数据库- 镜像站点 Wanfang Data Journals - Hong Kong WANFANG Data Centre Wanfang Data Journals 万方数据期刊 - 香港版 China Online Journals (COJ) China Online Journals (COJ) |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Diet & Clinical Nutrition |
| DocumentTitleAlternate | Determination of benzoic acid, sorbic acid, carmine and temptation red in cooked meat products by high performance liquid chromatography |
| DocumentTitle_FL | Determination of benzoic acid, sorbic acid, carmine and temptation red in cooked meat products by high performance liquid chromatography |
| EndPage | 2902 |
| ExternalDocumentID | spaqzljcjs201708010 673298165 |
| GrantInformation_xml | – fundername: 江西省卫生计生委科技计划项目(20156070)Supported by Jiangxi Province Health Committee of Science and Technology Program funderid: (20156070) |
| GroupedDBID | -02 2B. 2C0 2RA 92H 92I 92L ALMA_UNASSIGNED_HOLDINGS CCEZO CDRFL CQIGP C~G DYU OK1 OZF TCJ TGT U1G U5L W92 ~WA 4A8 93N PSX |
| ID | FETCH-LOGICAL-c630-1bd3dc045034233247e038ca19a8bf58cd03acff5fa530f415bd70e89ff9bd523 |
| ISSN | 2095-0381 |
| IngestDate | Tue Feb 13 23:33:57 EST 2024 Wed Feb 14 09:57:33 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 8 |
| Keywords | high performance liquid chromatography pigments 熟肉制品 食品防腐剂 高效液相色谱法 food additives cooked meat products 色素 |
| Language | Chinese |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c630-1bd3dc045034233247e038ca19a8bf58cd03acff5fa530f415bd70e89ff9bd523 |
| Notes | SONG LI-Jun1 , LIU Cheng-Wei2, ZHOU Hong2, TAN Hong-Tao2, XIONG Li2, LI Teng-Gen1, ZHOU Yin-Gu1 （1. Xinyu City Center for Disease Control and Prevention, Xinyu 338000, China; 2. Jiangxi Provincial Center for Disease Control and Prevention, Nanchang 330000, China） Objective To establish a method for the determination of food additives （benzoic acid and sorbic acid） and pigments （carmine and temptation red） in cooked meat products by high performance liquid chromatography （HPLC）. Methods The samples were mashed, extracted with ultrasonically, filtered and fixed, and then detected by HPLC with methanol water mixed solution as mobile phase. The detection wavelengths of food additives and pigments were 230 nm and 508 nm by PDA detector, respectively. Results The food additives and pigments had good linear relationships in the range of 0.05～0.30 mg/mL and 2.5～12.5 μg/mL, respectively, r〉0.9999. The limits of detection （LODs） of food additives were 1.2～1.8 mg/kg, and the limits of quantification （LOQs）were 3.6～5.4 mg |
| PageCount | 5 |
| ParticipantIDs | wanfang_journals_spaqzljcjs201708010 chongqing_primary_673298165 |
| PublicationCentury | 2000 |
| PublicationDate | 2017 |
| PublicationDateYYYYMMDD | 2017-01-01 |
| PublicationDate_xml | – year: 2017 text: 2017 |
| PublicationDecade | 2010 |
| PublicationTitle | 食品安全质量检测学报 |
| PublicationTitleAlternate | Journal of Food Safety and Quality |
| PublicationTitle_FL | Journal of Food Safety & Quality |
| PublicationYear | 2017 |
| Publisher | 新余市疾病预防控制中心,新余,338000%江西省疾病预防控制中心,南昌,330000 |
| Publisher_xml | – name: 新余市疾病预防控制中心,新余,338000%江西省疾病预防控制中心,南昌,330000 |
| SSID | ssib007129626 ssib017479571 ssib051376490 ssib007891667 ssj0001257730 |
| Score | 2.1048145 |
| Snippet | 目的建立高效液相色谱法测定熟肉制品中食品防腐剂（苯甲酸和山梨酸）和色素（胭脂红和诱惑红）的分析方法。方法样品经组织捣碎、超声提取、过滤、定容,利用高效液相色谱法检测,甲醇水混合溶液作为流动相,二极管阵列检测器（photo-diode... 目的 建立高效液相色谱法测定熟肉制品中食品防腐剂(苯甲酸和山梨酸)和色素(胭脂红和诱惑红)的分析方法.方法 样品经组织捣碎、超声提取、过滤、定容,利用高效液相色谱法检测,甲醇水混合溶液作为流动相,二极管阵列检测器(photo-diode array,PDA)检测,苯甲酸和山梨酸的检测波长为230... |
| SourceID | wanfang chongqing |
| SourceType | Aggregation Database Publisher |
| StartPage | 2898 |
| SubjectTerms | 熟肉制品 色素 食品防腐剂 高效液相色谱法 |
| Title | 高效液相色谱法测定熟肉制品中苯甲酸、山梨酸、胭脂红和诱惑红含量 |
| URI | http://lib.cqvip.com/qk/71822X/201708/673298165.html https://d.wanfangdata.com.cn/periodical/spaqzljcjs201708010 |
| Volume | 8 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1LaxRBEB5CTl7EJ8ao7CHtbWVmenqm-zizO0sQzCmBiEiYx05ikI0xm0tOJvGREMFnQPQg5CSEGDdiCP4d3Uf-hVU1s7sT2EMUYVmK7uqqr6t6p6tm-6FpY8KGoNsJZTGy8NVNHIliYMi4aIemGQqHJ8rG3ch3JuzxKev2tJgeGr6XW7W0XA9vRSsD95X8i1ehDPyKu2T_wrM9oVAANPgXvsHD8H0qHzNfMddjSjLfZkowSYQHH5P5DlMe86BEMqmoRDJPZ55BPBz5kYBWHvMFc32mXGwlQVSFWpnY0CexIBMIxSHwZL6FYt0y8XjMrZAui1QoJgUp5biEApkFakyVuiZz5SAekMO7Ai3UCwI9F_lRKcAoYRUoSuUAszJO8uhoB5QM-E-sVCQTcepRDz91NuuaIEjQQauLDSUQWoJ3wkRl5toEAPSK7lDtyvMyU7mpYLCil2eBmtRPSOhkxBLAyrNAp1IMYBwvV0N-Q_PYBNPNnJzJz17ZpHtT6edFo8HGRqilzBQh8mRmWazyiXCw_2ggE-0OBCBELwJIn7lOzvc9l4OcCjrALA3QYpY4h9RAZ2Y6toxsJLnUCjWWyAH_EQPUllEIgpE4UBADhkf9Gc7U8XgAnt7Z052OZe6pI_NTq0yvK8_CNFPpZj-G6a0sBd7FlYfz0fwSGh7SIdp-iUdIYcJ0d6o31zgQ6Nq51MORkCj1Q3FI1B0l-qmSMGAmtrJ_lNP3t8Jx6CqjXi_weJa5hdrsIgSdtAewlgS12Vy4OnlOO5vlmQU3fWic14ZW5i5oI-UH1XrhZiE7DPhhYaJ7F8dF7f7x7ofW9kbr8KD96aizedD51mh932792Gp-_dh-_rmzttncOGy-W_19tNfZ2m-_Pzh-dvTryWqz0WjtfEnpzvpe5-la--dO8-3Lzn6jtf4G6de7xy9eXdImK_5kabyY3b1SjGyuF40w5nEE6R6dEApJl1OFHkaBoQIZJkJGsc6DKElEEgiuJ5AFhLGjV6VKEhXGwuSXteHaQq16RSsEicmjqKpHDo8sSDYCPBs_DDGzi-zEike00Z7VZh6lR-zgalNTScMWI9pYZseZ7MG7NDPAx1dPxzaqnUE6fYV6TRuuP16uXoekoh7eoNHxB1rd4QQ |
| link.rule.ids | 315,786,790,4043 |
| linkProvider | CAB International |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E9%AB%98%E6%95%88%E6%B6%B2%E7%9B%B8%E8%89%B2%E8%B0%B1%E6%B3%95%E6%B5%8B%E5%AE%9A%E7%86%9F%E8%82%89%E5%88%B6%E5%93%81%E4%B8%AD%E8%8B%AF%E7%94%B2%E9%85%B8%E3%80%81%E5%B1%B1%E6%A2%A8%E9%85%B8%E3%80%81%E8%83%AD%E8%84%82%E7%BA%A2%E5%92%8C%E8%AF%B1%E6%83%91%E7%BA%A2%E5%90%AB%E9%87%8F&rft.jtitle=%E9%A3%9F%E5%93%81%E5%AE%89%E5%85%A8%E8%B4%A8%E9%87%8F%E6%A3%80%E6%B5%8B%E5%AD%A6%E6%8A%A5&rft.au=%E5%AE%8B%E5%88%A9%E5%86%9B&rft.au=%E5%88%98%E6%88%90%E4%BC%9F&rft.au=%E5%91%A8%E9%B8%BF&rft.au=%E8%B0%AD%E6%B4%AA%E6%B6%9B&rft.date=2017&rft.pub=%E6%96%B0%E4%BD%99%E5%B8%82%E7%96%BE%E7%97%85%E9%A2%84%E9%98%B2%E6%8E%A7%E5%88%B6%E4%B8%AD%E5%BF%83%2C%E6%96%B0%E4%BD%99%2C338000%25%E6%B1%9F%E8%A5%BF%E7%9C%81%E7%96%BE%E7%97%85%E9%A2%84%E9%98%B2%E6%8E%A7%E5%88%B6%E4%B8%AD%E5%BF%83%2C%E5%8D%97%E6%98%8C%2C330000&rft.issn=2095-0381&rft.volume=8&rft.issue=8&rft.spage=2898&rft.epage=2902&rft.externalDocID=spaqzljcjs201708010 |
| thumbnail_s | http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fimage.cqvip.com%2Fvip1000%2Fqk%2F71822X%2F71822X.jpg http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fspaqzljcjs%2Fspaqzljcjs.jpg |