Study On The Determination Of Synthetic Pigments Residues In Foods

Brilliant food colours can promote the person's appetite and increase the secretion of digestive and it is good for digestion and absorption,at the same time, it is an important sensory indexes. In order to improve the food colour and lustre, while considering the economic costs and shading effect, people often add synthetic colors to improve sensory properties in the processing of processed food, but the study showed that the toxic effects of artificial color on human were different, so it is necessary to establish an analysis approache to test the pesticide content of stains in food. These years, there were a lot of reports about stains in food, but their ground substances were relatively simple.Now the report about stains in aquatic market is rare, the detecting components of this method is less and its mass detection limit is higher.This experiment establish an analysis approache to test the synthetic pigments in food using modern separation and analysis techniques and we achieves satisfactory results.An analysis method for the determination of fourteen tar colorants residue in fishery products by high performance liquid chromatography- diode array detector was developed. The sample was extracted with alcohol-Ammonium Hydroxide-water(70:10:20,v/v/v):ACN(4:1, v/v), and then cleaned up by WAX solid phase extraction column. The residues were determined by high performance liquid chromatography with diode array detector by external standard method. The standard curve was linear in the range of 0.5-20.0μg/mL,the correlation coefficients were more than 0.9962, In the Four kinds of fishery products matrix, the average recoveries were 60.1%-101% with the relative standard deviations of 3.6%-14.2% at the spiked levels of 1.0-5.0 mg/kg, and the limits of detection varied from 0.02 to 0.04μg/mL This method is suitable for the analysis of tar colorants residue in fishery products.A HPLC-MS/MS analysis method was developed for the determination of synthetic colorant residue in beverage products. Under acid condition, samples were adsorpted for 30 minutes by polyamide powder in 60℃and then desorpt by alkaline ethanol-ammonia-water (volume ratio 70:1:29) under alkaline condition. The residues were determined by high performance liquid chromatography with tandm MS. The results showed that the linear correlation of residue solvents was good in the range of 0.05-10.0mg/Land the linear correlation coefficient was in the range of 0.9925-0.9996. When samples were added in the three spiked lever, the average recoveries were 66.6%-95.3% and the intra-and inter-day coefficient variation were in the range of 1.0%-7.5% and 2.1%-12.0% respectively. This method is suitable for the analysis of tar colorants residue in beverage products.