Determination Of Four Edible Synthesized Coloring Matter And Sudan Dyes In Meat Products By Performance Liquid Chromatography

Edible synthesized coloring matter and Sudan dyes is forbidden to use in meat, fish, fruit and their produces for their potential hazard. However, some food corporations adopt wrongful competition means to bring on abusing edible synthesized coloring matter in market. At present, people pay attention to this problem on food safety. For the sake of cooperating food sanitation department to supervise meat produces, this paper studied speedy determination means on Edible synthesized coloring matter and Sudan dyes in meat produces.1,Determination of four edible synthesized coloring matter in meat products by high performance liquid chromatography was established.A pretreatment method for determination of four edible synthesized coloring matter in meat products was studied. Sample was weighed accurately 1.0g and put into 100mL flask. Then added 1.0g polyamides. mixed well by glass rods. placed in fume hood for 30 minutes. Filter paper was putted into the bottom of 10ml injector. then put the polyamides into the injector, and place a filter paper on it , hold down. Eluted by methanol, concentrated and dried in vacuum, solved with water, filtrated by 0.45μm micropore filter.Text improves on and predigests high performance liquid chromatography, especially, it rationally improves on dealing with former samples and applicability of chromatogram condition. It uses ODS5μm,150mm×5mmcolumn, analyzing time is 10 min, mobile phase is methanol and 0.02mol/l acetic acid ammonium, velocity of flow is 1.0ml/min. column temperature is 30℃and uses of wavelength procedure,such as:lemon yellow is 428 nm, amaranth is 520 nm, carmine is 508 nm, ri luo huang is 482 nm, Linearity connection is all right, the recovery of four manual secondary coloring matters is 93.4%～100.6%,the relative standard deviation is 0.92%～1.42%. This method is convenient, colorant can be complete separated, its sensitivity is very high, appearance time of apex is short, analyzing speed is swift.2,Determination of Sudan dyes in meat products by high performance liquid chromatography was established.A pretreatment method for determination of Sudan dyes in meat products was studied. Sample was weighed accurately 1.0g and put into 100mL flask. Then added 1.0g C18 filler. mixed well by glass rods. Filter paper was putted into the bottom of 5ml injector. then put the polyamides into the injector, and place a filter paper on it , hold down. Eluted by 5ml methanol, eluate was collected, fixed 10ml methanol by methanol , filtrated by 0.2Lm micropore filter.Diode array detector was used, wavelength procedure was Sudan I:480nm Sudan II:498nm,Sudan III:503nm,Sudan IV:520nm. The detection conditions were optimized : mobile phase A is 0.1% formic acid solution and acetonitrile (85:15), mobile phase B is 0.1% formic acid acetonitrile solution and acetone (80:20) gradient elution of A and B were used A from 25% to 10% in 0～10min, A from 10% to 0% in 10～25min, A from 0% to 10% in 25～32min, A from 10% to 20%in 32～35min. A from 20% to 25%in 35～40min.Velocity of flow is 1.0ml/min. column temperature is 30℃Linearity connection is all right, the recovery of Sudan dyes is 92.9%～99.0%,the relative standard deviation is 1.23%～1.9%. This method is convenient, Sudan dyes can be complete separated, its sensitivity is very high, appearance time is short, analyzing speed is fast. Compared with national standard method, optimizied method had lower detection limit, higher recovery and better relative standard deviation.3,The four edible synthesized coloring matter and Sudan dyes content of 120 meat product samples bought from market were determined, results showed that positive rate was 43.33%. Amaranth, the highest positive rate of 4 edible synthesized coloring matter, was 15.83%, and positive rate of Sudan dyes was 0.2%.