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Studies On The National Standard Method Of Determination Of The Dyes Of Basic Oranges In Food

Posted on:2010-01-21Degree:MasterType:Thesis
Country:ChinaCandidate:H WenFull Text:PDF
GTID:2121360302955538Subject:Food Engineering
Abstract/Summary:PDF Full Text Request
Standard is a technical specification, so the development of standards should be the object of technical things, things that reflect the objective law of development of things, at the same time or with repeated and widespread use, and things are relatively stable. Some accidental, and individual technical things, not the development of standards. The content of standards, not with our existing laws and regulations inconsistent and contradictory. Economic development, science and technology development policies, policies, at all times to affect the production activities. Standard services for the development of production, so the content standards should reflect the economic development and science and technology development policies, policies, can not be contradictory.Basic orange is a basic dyes, including Basic Orange 2, Astrazon Orange G, Astrazon Orange R and so on. The orange dyes used mainly for basic textiles, leather products and wood stain products. According to the United States Institute of Health (NIH) health and safety of chemicals showed that the database information: ingestion, inhalation and skin exposure to the substance may cause acute and chronic injuries of the poisoning. There is animal experimental data show that the carcinogenic substances in contact with the material to use non-porous gloves and breathing masks, so as not to cause harm to humans.China's national standard GB2760 "People's Republic of China the use of food additives health standards," the orange is not incorporated into the basic range of food additives. However, as the alkaline water-soluble than other orange dye such as tartrazine, sunset yellow and so more easily in the soybean, fish, chilli products, dyeing and bleaching is not easy, and low cost, some unscrupulous traders of soy products with basic orange , fish, chilli products, such as dyeing products to counterfeit the true, the damage to deceive consumers, harm the health of consumers. 2003 has been orange dye with alkaline processing events Pseudosciaena; early February 2007 in Guangdong found the use of basic orange 2 dyes for staining of tofu products, the State Administration of Quality Inspection and Quarantine of soybean products in a timely manner basic orange 2 dye to conduct a comprehensive inspection.The orange dyes are alkaline by UV scanning revealed that it has a strong UV absorption, using Angilent ZORBAX C18 reversed-phase column for separation of methanol-0.02mol / L ammonium acetate solution (65 +35) as mobile phase, with UV detector for detection of high-performance liquid chromatography, The detection wavelength of basic orange 2 was 449 nm. The detection wavelength of basic orange 21, basic orange 22 was 485nm. Basic Orange 2, Basic Orange 21, Basic Orange 22, respectively, retention time 11.0min, 8.0min, 13.4min around. According to 3-fold in response to the value of peak noise, sampling and sample size, methods to draw basic orange 2, Astrazon Orange G, Astrazon Orange R, the detection limit is 10μg/kg. Add the use of sample recovery and precision experiments, recovery of data in 87.8%~95.4% between the three levels of indoor relative standard deviation less than 10%.The method of inspection by the Ministry of Agriculture, Food Quality Test Center (Wuhan), Hubei Entry-Exit Inspection and Quarantine Bureau Inspection Center for Technology, Center for Disease Control and Prevention, Hubei Province, the Ministry of Agriculture of oil and products Quality Supervision, Inspection and Testing Center, Jiangxi Province Quality Supervision, Inspection and hospital products, Hunan Province Quality Supervision, Inspection and production of goods by the laboratory to verify, such as 6. 85.6% recovery of data in between~110.3%, relative standard deviation below 5%.
Keywords/Search Tags:Food, The dyes of basic oranges, Compilation of national standard
PDF Full Text Request
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