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目的建立同时测定食品中酸性橙、碱性橙、碱性嫩黄、罗丹明B工业染料的方法。方法样品用水-5%氨水乙腈-正己烷混合溶剂提取净化,采用ZORBAX Extend C18(2.1 mm i.d.×50 mm,1.8μm)分离,以乙腈—乙酸铵缓冲液梯度洗脱,流速为0.5 ml/min,二极管阵列检测器检测酸性橙(λ=485 nm)、碱性橙及碱性嫩黄(λ=435nm)、罗丹明B(λ=548 nm)。结果 4种组分在0.1～10.0 mg/L范围内有良好的线性关系(r>0.999),检测限为0.006 4～0.019 mg/kg。在番茄沙司、腊肠、辣椒油3种不同食品基质中平均加标回收率为70.0%～102.7%,相对标准偏差为0.5%～3.1%。结论方法快速,简单,可应用于食品中酸性橙、碱性橙、碱性嫩黄、罗丹明B 4种工业染料的同时检测。
Objective To establish a method for simultaneous determination of acid orange, basic orange, basic yellow, rhodamine B industrial dyes in food. Methods The samples were extracted with a mixture of 5% ammonia in acetonitrile and n-hexane and purified by a ZORBAX Extend C18 (2.1 mm id × 50 mm, 1.8 μm) eluting with a gradient of acetonitrile-ammonium acetate buffer at a flow rate of 0.5 ml / min Acid Orange (λ = 485 nm), Basic Orange and Alkaline Yellow (λ = 435 nm), Rhodamine B (λ = 548 nm) were detected by diode array detector. Results There was a good linearity (r> 0.999) for the four components in the range of 0.1-10.0 mg / L with a detection limit of 0.006 4-0.019 mg / kg. The average spiked recoveries of tomato sauces, sausage and chili oil were 70.0% ~ 102.7% and the relative standard deviations were 0.5% ~ 3.1%. Conclusion The method is rapid and simple and can be applied to the simultaneous detection of four kinds of industrial dyes such as acid orange, basic orange, basic yellow and rhodamine B in food.