CAJ | 학술논문

采用高效液相色谱法同时测定腐乳及海鲜酱中人工色素（苏丹红Ⅰ、对位红）、防腐剂（对羟基苯甲酸丁酯）及抗氧化剂（2，6二叔丁基对甲酚、4-己基间苯二酚）。采用乙腈提取，低温冷冻法处理样品，高效液相色谱紫外可见变换波长测定。C18反相色谱柱分离，甲醇∶乙腈∶水为11∶62∶27（V／V，甲酸调pH 3．6）为流动相；五组分在所测范围线性关系良好，相关系数大于0．9991，方法检出限在22．5～90．0 ng／g之间，相对标准偏差小于6．7％。
채용고효액상색보법동시측정부유급해선장중인공색소（소단홍Ⅰ、대위홍）、방부제（대간기분갑산정지）급항양화제（2，6이숙정기대갑분、4-기기간분이분）。채용을정제취，저온냉동법처리양품，고효액상색보자외가견변환파장측정。C18반상색보주분리，갑순∶을정∶수위11∶62∶27（V／V，갑산조pH 3．6）위류동상；오조분재소측범위선성관계량호，상관계수대우0．9991，방법검출한재22．5～90．0 ng／g지간，상대표준편차소우6．7％。
A new HPLC method for simultaneous determination of synthetic color (Sudan RedⅠ,Para Red),preservative (BP)and antioxidant(BHT,4-HR)in condiment is established.The preserved bean curd and hoisin sauce sample are treated by subzero-temperature frozen extraction and acetonitrile as solvent;the analyte is separated by high performance liquid chromatography with C18 column and detected by converting UV-Vis Wavelength.The mobile phase is methanol,acetonitrile, and water (11∶62∶27,V/V,the pH is adjusted by formic acid to 3.6).The linearity is good in the range of measuring amount,with correlation coefficients above 0.9991,the detection limit of 22.5~90.0 ng/g,the relative standard deviations (RSD)are less than 6.7%.