Research Of Detection Of Artificial Colorings In Liquid Dairy By HPLC

Color plays an important role in food processing,because bright color can promote people's appetite largely.The source of color is edible pigment,which can be divided into natural pigment and synthetic coloring agent.,while more and more studies have confirmed that synthetic colorants have toxic effect on human.Therefore,it is very important to design and establish analytical methods for residual detection of synthetic colorants in food.The latest national standard GB5009.35-2016 test method is only applicable to beverages,dispensing wine,hard candy,candied fruit,starch jelly,chocolate beans and colored icing products on the determination.It contains a relatively narrow range of food that cannot meet the testing needs.Therefore,based on the existing national standards and relevant literature methods,this paper analyzes their advantages and disadvantages,and establishes an analytical and detection method capable of simultaneously measuring 7 synthetic colorants(lemon yellow,sunset yellow,ponceau,amaranth,allura red,erythrosine and Erioglaucine)in liquid milk,and obtains satisfactory results.The 7 synthetic colorants have good linearity and a correlation coefficient of 0.9996 or greater and the detection limit was between 0.10 mg /kg and 0.45mg/kg in the range of 0.5-50 entropy g/mL concentration.When the three liquid milk substrates were added at the level of 1.00-10.0mg /kg,the recovery is between 80.7% and 98.6%,the RSD range was between 2.98% and 9.87%.The method is fast,accurate,sensitive,high recovery and wide range of colorants,which can meet the residual analysis requirements of synthetic colorants in liquid milk.