高效液相色谱法测定食品中苏丹红的方法优化

目的:优化高效液相色谱法测定食品中的苏丹红Ⅰ~Ⅳ。方法:样品经固相萃取柱净化后,以乙腈和水为流动相按95%∶5%的比例进行洗脱,经C18柱分离,于500 nm波长下检测。结果:苏丹红Ⅰ~Ⅳ在0.1~2.4μg·mL^-1范围内线性良好,相关系数均大于0.999;苏丹红Ⅰ、Ⅱ、Ⅲ、Ⅳ的方法检出限(MDL)分别为0.04μg·mL^-1、0.05μg·mL^-1、0.05μg·mL^-1和0.05μg·mL^-1。在添加浓度为0.4~1.6μg·mL^-1的加标试验中,辣椒粉、辣椒油、辣椒酱和腊肠中苏丹红Ⅰ~Ⅳ回收率分别为87.5%~97.5%、90.0%~98.1%、90.0%~98.1%和87.5%~96.9%。结论:优化后的方法方便快捷,稳定性好,灵敏度高,重现性好,适用于实验室日常检测。

Optimization of Method for Determination of Sudan in Food by HPLC

Objective:Optimize the determination of SudanⅠ~Ⅳin food by HPLC.Method:After the samples are purified by solid phase extraction with acetonitrile and water as mobile phase by 95%∶5%of the proportion of elution,separated by C18 column,detected at 500 nm wavelengths.Results:SudanⅠ~Ⅳhas a good linear relationship in 0.1~2.4μg·mL^-1,and the correlation coefficients were all greater than 0.999.The detection limits of SudanⅠ~Ⅳare 0.04μg·mL^-1,0.05μg·mL^-1,0.05μg·mL^-1,0.05μg·mL^-1.When the addition amount is 0.4~1.6μg·mL^-1,the recovery of SudanⅠ~Ⅳin chili powder,chili oil,chili sauce and sausage are 87.5%~97.5%,90.0%~98.1%,90.0%~98.1%and 87.5%~96.9%.Conclusion:The optimized method is convenient and fast,stable,sensitive and reproducible,and it is suitable for routine resting in lab.