CAJ | 학술논문

建立超声提取-高效液相色谱法测定食品中碱性橙Ⅱ染料的方法.样品均质后,正已烷超声除去杂质,再用无水乙醇多次超声至无色,合并提取液浓缩离心,取上清液进行色谱分析.高效液相色谱仪采用C18柱,检测波长为449 nm.方法最低检出限为0.10mg/L,回收率超过98.5%,同一色谱条件下日落黄对碱性橙Ⅱ检出无影响.方法精密度分别为5.8%,6.2%及1.1%.
건립초성제취-고효액상색보법측정식품중감성등Ⅱ염료적방법.양품균질후,정이완초성제거잡질,재용무수을순다차초성지무색,합병제취액농축리심,취상청액진행색보분석.고효액상색보의채용C18주,검측파장위449 nm.방법최저검출한위0.10mg/L,회수솔초과98.5%,동일색보조건하일락황대감성등Ⅱ검출무영향.방법정밀도분별위5.8%,6.2%급1.1%.
A method for determination of Basic Orange Ⅱ by ultrasonic extraction and High Performance Liquid Chromatography (HPLC) in foods was developed. Samples were homogenized and transacted by ultrasonic with hexane. Then the impurity layers were removed. Basic Orange Ⅱ was extraced using ultrasonic in the remains with ethanol time after dine until the extraction became achromatous. The extraction was amalgamated and concentrated by centrifuge, and supernatant was analysed by chromatogram. Analytical separation was performed on C18 column with photodiode-array detection at 449 nm where maximal absorption peak could be obtained. The detection limit was 0.10 mg/L and the recoveries were all above 98.5 %. There was no effect for sunset yellow on determination of Basic Orange Ⅱ. The RSD were 6.2%, 5.8% and 1.1%.