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Determination of three synthetic food dyes in cooked meat products by EXTRA and HPLC

AbstractThis method is based on 《GB/T 5009.35-2003 Determination of synthetic colorants in food》, the work shown here provides a sensitive and rapid HPLC method with on-line SPE and DAD detection for simultaneous determination of three synthetic food dyes (carmine, amaranth, Allura red AC) in cooked meat products. Samples were extracted using ethanol / ammonia/ water(89:1:10) and cleaned up on a all automatic SPE instrument (EXTRA). The chromatographic separation was achieved on an C18 column using a mobile phase consisting of methanol and 0.02 mol/L ammonium acetate buffer solution by gradient elution. Three synthetic food dyes were detected by a DAD detector and quantified by an external standard method. The recoveries and the RSDs were both meet the requirements.

Key Wordssynthetic food dyes, SPE, EXTRA,HPLC, carmine, amaranth, Allura red AC

Conclusion
The work shown here provides a sensitive and rapid HPLC method with on-line SPE and DAD detection for simultaneous determination of three synthetic food dyes (carmine, amaranth, Allura red AC) in cooked meat product. This method has strong anti-interference and good sensitivity, the recoveries and the RSDs were both meet the requirements. Therefore, this method is suitable for simultaneous determination of large quantities of samples, and work well for screening the cooked meat product sold in the market.


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