高效液相色谱法测定熟肉制品中的刚果红

Determination of Congo red in cooked meat products by high performance liquid chromatography

中文关键词:  刚果红  熟肉制品  高效液相色谱法

英文关键词:Congo red  cooked meat  high performance liquid chromatography

中文摘要:

      目的 建立高效液相色谱测定熟肉制品中刚果红的检测方法。方法 样品经石油醚去除脂肪, 以氨水-乙醇(20:80, 体积比)溶液提取, 乙酸调节pH至中性, 以水定容、离心。经ZORBAX SB-Aq色谱柱(4.6 mm×250 mm, 5 μm)分离, 甲醇-20 mmol/L乙酸铵为流动相, 梯度洗脱, 检测波长500 nm, 外标法定量。结果 刚果红在0.1～10 μg/mL浓度范围内线性关系良好, 相关系数大于0.999, 添加回收率在82.5％～90.7％之间, 相对标准偏差为在2.26％～7.29％之间, 方法检出限为0.02 mg/kg。结论 该方法简便、快捷, 回收率和重现性好, 适用于熟肉制品中刚果红的测定。

英文摘要:

      Objective To establish a method of determination of Congo red in cooked meat products by high performance liquid chromatography. Methods The fat of the samples was removed with petroleum, and then the samples were extracted by ammonia-ethanol (20:80,v:v ), pH was adjusted to 7.0~7.5 with acetic acid, and diluted with water to constant volume and then by centrifugation. Congo red was separated on a ZORBAX SB-Aq (4.6 mm×250 mm, 5 μm) with methanol -20 mmol /L ammonium acetate as mobile phase by gradient elution, and detected at 500 nm, the external standard method was used for quantitative analysis. Results Congo red has a good linear relationship in range of 0.1~10 μg/mL (r>0.999). The recoveries were between 82.5％～90.7％, with relative standard deviations(RSD) of 2.26％～7.29％. The limit of detection was 0.02 mg /kg. Conclusion This method is simple, feasible, with good recovery and reproducibility, it is suitable for detection of Congo red in cooked meat products.