CAJ | 학술논문

要:建立固相萃取-高效液相色谱(SPE-HPLC)测定肉制品中玫瑰桃红R含量的分析方法.试样经乙腈水溶液超声提取,Oasis WAX柱净化后,以乙腈-乙酸铵缓冲溶液为流动相,经C18柱分离后进行HPLC检测.玫瑰桃红R在0.5~10.0mg/L范围内呈良好的线性关系,线性相关系数大于0.999.1.0、2.0、10.0mg/kg 3个加标水平的平均回收率为90.6%~105.2%,相对标准偏差(RSD,n=6)为1.79%~4.25%,检出限为0.26mg/kg.该方法灵敏度高、重现性好、定量准确.
요:건립고상췌취-고효액상색보(SPE-HPLC)측정육제품중매괴도홍R함량적분석방법.시양경을정수용액초성제취,Oasis WAX주정화후,이을정-을산안완충용액위류동상,경C18주분리후진행HPLC검측.매괴도홍R재0.5~10.0mg/L범위내정량호적선성관계,선성상관계수대우0.999.1.0、2.0、10.0mg/kg 3개가표수평적평균회수솔위90.6%~105.2%,상대표준편차(RSD,n=6)위1.79%~4.25%,검출한위0.26mg/kg.해방법령민도고、중현성호、정량준학.
A solid phase extraction coupled with high performance liquid chromatography (SPE-HPLC) method was developed for the determination of bordeaux R in meat products. Samples were extracted with aqueous acetonitrile solution under ultrasonication, and cleaned up by Oasis WAX solid phase extraction. The separation of bordeaux R was carried out on a C18 column using acetonitrile-ammonium acetate buffer as mobile phase. The prepared calibration curve was linear between 0.5 and 10.0 mg/L with correlation coefficient more than 0.999. The mean recoveries at spiked levels of 1.0, 2.0 and 10.0 mg/kg were in the range of 90.6%to 105.2%with RSDsof 1.79%to 4.25%(n=6). The limit of detection was 0.26 mg/kg. The SPE-HPLC method was sensitive, reproducible and accurate.