Analysis For The Methods Of Determination Of Chrysoidin And Auramine In Food By HPLC

Chrysoidin was a species of basic dyestuff of chemical group-N=N. Single factor analysisapplied to the optimization for the methods of determination of chrysoidin2and chrysoidin22by HPLC. The best condition for the method of HPLC was as follow: the columntemperature was25℃, the mobile phase was methanol and ammonium acetate, magnitude ofgradient eluted for methanol and ammonium acetate was from (50:50) to (80:20), the flowrate was1.0ml/min. The chrysoidin2and chrysoidin22was analysis by HPLC. With thecolumn temperature increased, the retention time of the chrysoidin2and chrysoidin22wasdecreased, and the peak area of chrysoidin22was increased. With the flow rate of mobilephase was increased, the peak area of chrysoidin22was significantly decreased, and theretention time was decreased, significantly. With increase of the magnitude of gradient eluted,the peak area of chrysoidin22was increased, and the retention time was decreased,significantly.Single factor analysis applied to the optimization for the pre-processing methods ofdetermination of chrysoidin and auramine O in cake, by HPLC. The best condition was asfollow: the addition of acetonitrile was35ml; the time of hypersound treatment was40min;the addition of ethylether was3.0ml. The recoveries of chrysoidin2, chrysoidin22andauramine O was88.61%,85.49%and87.01%, respectively. The recoveries for the method ofSolid phase extraction of chrysoidin2, chrysoidin22and auramine O was81.20%,88.56%and80.01%, respectively. The two methods of pre-processing (organic solvent extraction andSolid Phase Extraction) of HPLC was analysis. No significant different was analysis betweenthe organic solvent extraction and Solid Phase Extraction.The fat content in capsicum was low, so the pre-processing method of the capsicum forthe HPLC analysis was easy. We don’t need to remove the fat before analysis. Single factoranalysis applied to the optimization for the pre-processing methods of determination ofchrysoidin2and chrysoidin22in capsicum, by HPLC. The best condition was as follow: theaddition of acetonitrile was25ml; the time of hypersound treatment was15min.Single factor analysis applied to the optimization for the pre-processing methods ofdetermination of chrysoidin2and chrysoidin22in puffed food, by HPLC. The best conditionwas as follow: the addition of acetonitrile was25ml; the time of hypersound treatment was15min; the addition of ethylether was3.0ml; the addition of N-hexane was3.0ml. The main species of pigment in beverages was tartrazine and sun set yellow. In this work,we analysis the HPLC method for the determination of tartrazine, sun set yellow, chrysoidin2and chrysoidin22, at the same time. The HPLC condition was as follow: The wavelength ofdetector was452nm; sample size was20μL; the mobile phase was methanol and sodiumacetate, magnitude of gradient eluted for methanol and ammonium acetate was from (50:50)to (80:20), the flow rate was1.0ml/min; the column temperature was25℃. The order ofchromatographic peak was tartrazine（2.418min）, sun set yellow（3.060min）, chrysoidin2(9.446min) and chrysoidin22(14.129min).Single factor analysis applied to the optimization for the pre-processing methods ofdetermination of chrysoidin2and chrysoidin22in fish, by HPLC. The best condition was asfollow: the addition of acetonitrile was35ml; the time of hypersound treatment was20min;the addition of ethylether was2.0ml; the addition of N-hexane was3.0ml.Single factor analysis applied to the optimization for the pre-processing methods ofdetermination of chrysoidin2and chrysoidin22in beancard, by HPLC. The best conditionwas as follow: the addition of acetonitrile was40ml; the time of hypersound treatment was15min; the addition of ethylether was2.0ml; the addition of N-hexane was3.0ml.