高效液相色谱法快速测定食品中胭脂红酸(胭脂虫红)

Rapid determination of carminic acid (cochineal red) in foods by high performance liquid chromatography

中文关键词:  含蛋白食品  含脂肪食品  高效液相色谱法  胭脂红酸(胭脂虫红)  混合型强阴离子固相萃取小柱

英文关键词:food containing protein  food containing fat  high performance liquid chromatography  carminic acid (cochineal red)  mixed anion exchange solid phase extraction column

中文摘要:

      目的 建立高效液相色谱法(high performance liquid chromatography, HPLC)快速测定含蛋白和脂肪的食品中胭脂红酸(胭脂虫红)的分析方法。方法 采用2.0 mol/L HCl溶液, 90 ℃水浴下酸解30 min, 利用混合型强阴离子固相萃取小柱净化, 2%磷酸甲醇洗脱液注入高效液相色谱仪, 由ZORBAX Eclipse SB C18 (150 mm× 4.6 mm, 5 μm)快速分离后进入紫外检测器(494 nm和276 nm)进行测定。结果 含乳饮料、酸奶、调制乳粉、调制炼乳、熟肉制品、火锅底料食品中胭脂红酸(胭脂虫红)在0.1~5.0 μg/mL的范围内线性关系良好(r2≥0.999), 平均回收率在83.4%~95.1%之间, 相对标准偏差(relative standard deviations, RSDs)低于10%, 检出限(limits of detection, LODs)为0.1 mg/kg, 定量限(limits of quantitative, LOQs)为0.3 mg/kg。结论 该方法前处理准确性好、灵敏度高, 可实现含蛋白和脂肪食品基质中胭脂红酸(胭脂虫红)的快速测定。

英文摘要:

      Objective To establish a method for the rapid determination of carminic acid (cochineal red) in foods containing protein and fat by high performance liquid chromatography (HPLC). Methods The sample was extracted by 2 mol/L hydrochloric acid for acidolysis 30 min under 90 ℃ bain-marie, purified by mixed anion exchange solid phase extraction column, the 2% phosphate methanol eluent was injected into the HPLC chromatography after rapid separated by ZORBAX Eclipse SB C18 (150 mm×4.6 mm, 5 μm) into the ultraviolet detector (494 nm and 276 nm) for determination. Results The linear relationship of carminic acid (cochineal red) in foods including milk beverage, yogurt, prepared milk powder, prepared condensed milk, cooked meat products and hot pot bottom food were good in the range of 0.1?5.0 μg/mL (r2≥0.999), the average recoveries were between 83.4%?95.1%, the relative standard deviations (RSDs) were less than 10%, the limits of detection (LODs) were 0.1 mg/kg, and the limits of quantitative (LOQs) were 0.3 mg/kg. Conclusion The method has good pretreatment accuracy and high sensitivity, and can realize the rapid determination of carminic acid (cochineal red) in food matrix containing protein and fat.