CAJ | 학술논문

目的：建立高效液相色谱测定熟肉制品中刚果红的检测方法。方法样品经石油醚去除脂肪,以氨水-乙醇(20：80,体积比)溶液提取,乙酸调节pH至中性,以水定容、离心。经ZORBAX SB-Aq色谱柱(4.6 mm×250 mm,5μm)分离,甲醇-20 mmol/L乙酸铵为流动相,梯度洗脱,检测波长500 nm,外标法定量。结果刚果红在0.1～10μg/mL浓度范围内线性关系良好,相关系数大于0.999,添加回收率在82.5％～90.7％之间,相对标准偏差为在2.26％～7.29％之间,方法检出限为0.02 mg/kg。结论该方法简便、快捷,回收率和重现性好,适用于熟肉制品中刚果红的测定。
목적：건립고효액상색보측정숙육제품중강과홍적검측방법。방법양품경석유미거제지방,이안수-을순(20：80,체적비)용액제취,을산조절pH지중성,이수정용、리심。경ZORBAX SB-Aq색보주(4.6 mm×250 mm,5μm)분리,갑순-20 mmol/L을산안위류동상,제도세탈,검측파장500 nm,외표법정량。결과강과홍재0.1～10μg/mL농도범위내선성관계량호,상관계수대우0.999,첨가회수솔재82.5％～90.7％지간,상대표준편차위재2.26％～7.29％지간,방법검출한위0.02 mg/kg。결론해방법간편、쾌첩,회수솔화중현성호,괄용우숙육제품중강과홍적측정。
ABSTRACT:Objective To establish a method of determination of Congo red in cooked meat products by high performance liquid chromatography.MethodsThe fat of the samples was removed with petroleum, and then the samples were extracted by ammonia-ethanol (20:80,v:v), pH was adjusted to 7.0~7.5 with acetic acid, and diluted with water to constant volume and then by centrifugation. Congo red was separated on a ZORBAX SB-Aq (4.6 mm×250 mm, 5μm) with methanol -20 mmol /L ammonium acetate as mobile phase by gradient elution, and detected at 500 nm, the external standard method was used for quantitative analysis.Results Congo red has a good linear relationship in range of 0.1~10μg/mL (r>0.999). The recoveries were between 82.5%~90.7%, with relative standard deviations(RSD) of 2.26%~7.29%. The limit of detection was 0.02 mg /kg.ConclusionThis method is simple, feasible, with good recovery and reproducibility, it is suitable for detection of Congo red in cooked meat products.