The Study On The Determination Meyhod Of Synthetic Colorants Contents In Food By High Performance Liquid Chromatography

Synthetic colorants are azo compounds which are widely used in different industries?pharmaceutical,food,and cosmetic?.It is showed that long-term consumption of foods containg synthetic colorants has different degrees of toxic effects on adults and children.Therefore,it is especially significant to establish a simple and efficient method for monitoring the contents of synthetic colorants in high consumption food.At present,a series of laws and regulations regulating the types and allowable contents of synthetic colorants in all foods has issued.And a series analytical methods has been found for the safety of food.Such as thin layer chromatography,cylic voltammetry and capillary electropuoresis were found.High performance liquid chromatography?HPLC?was widely used in the analysis industry because of its good separation perforamnce.In this paper,high performance liquid chromatography-ultraviolet detector with different sample processing methods were used to determine the contents of various synthetic colorants in food.?1?The chromatographic analysis conditions of three synthetic colorants?tartrazine,sunset yellow and allura red?were established in this part.And the mobile phase?methanol-ammonium acetate?,detection wavelength?254 nm?,temperature?30?C?,flow rate(1.0 mL·min^-1),injection volume?10?L?were determined.The beverage samples were tested after simple pretreatment?dissolution,ultrasonic treatment,dilution?.The results showed that the linear ranges of three substances were 0.30¹0,0.50¹0 and 1.0¹0?g·mL^-1,and the detection limits were 0.09⁰.50?g·mL^-1,respectively.The relative standard devitions?0.07%⁰.26%?were detected in the reproducibility experiment.The contents and recoveries?94.77%¹00.23%?were determined in the actual samples.?2?The contents of synthetic colorants in children's food were extracted by solid phase extraction.The processes of extracting including activation,loading,elution and desorption were optimized.The PEP columns were washed by amount of methanol and water,the samples?pH=5?which were dissolved by water bath were injected.And then the columns were eluted by 0.10%formic acid solution,desorbed by the desorbent to obtain targets.Finally,the desorbent which containg the colorants was dried,volume,filtered and jnjected into the HPLC.The results showed that the method had a good linear relationship within certain range,the detection limits(?0.110?g·mL^-1),the reproducibility RSD?0.44⁰.68%?and the recovery rates?88.08%⁹6.05%?were also detected.The colorant contents of candy,pudding and jam were detected in 6 kinds of high-frequency food for children.The results showed that the contents of tartrazine,sunset yellow and allura red were2.9876¹9.2440?g·mL^-1,0.7912⁸.9867?g·mL^-1,0.4499⁵.1236?g·mL^-1.It was proved that the method was suitable for the content determination of food additives in children's food.?3?A method for the determination of amaranth?E123?,ponceau?E124?,sunset yellow?E110?and allura red?E129?in meat by ultrasonic solvent extraction-solid phase extraction-high performance liquid chromatography was founded.The separation effect,extraction rate and purification effect were tested in the experiment.And the mobile phase and detection wavelength?231nm?were determined.The meat which was chopped and the lipid was removed with n-hexane was extracted for 10 min by extractant.After centrifugation,the upper liquid was dried,volume,dissolved,purified and analyzed at last.The results showed that the R² in the range of 0.15³0?g·mL^-1 for four colorants were?0.9995.At the same time,the quantification limits(0.15⁰.30?g·mL^-1)and detection limits(0.048⁰.110?g·mL^-1)were low,the recovery rates?89.51%⁹7.32%?were high by contrast.Three kinds of meat products including sauce,sausage and chilcken willow were selected to determine the synthetic colorant contents.The results showed that the contents of four colorants were 0.3709⁰.7703 g·kg^-1,0.0181⁰.0450 g·kg^-1,0.0126⁰.6966 g·kg^-1,0.0107⁰.2415 g·kg^-1.It was showed that the method was suitable for the determination of food additives in meat products.