The Study Of Detection Method For The Multiple Antiseptic And Synthetical Pigment In Food By HPLC

Food is the essential substance with which human beings live upon． Atpresent，the whole society is putting more and more emphasis on the food qualityand safety issue， of which the abuse of food additives becomes the distinctmanifestation．Therefore，the selection，also the inspection and identification offood additives is becoming a hot issue of the social attention．This dissertationmainly studied on the detection methods for food additive，which mainly concludedantiseptic and synthetical pigments in common usage．This dissertation consists of there chapters： Chapter1； To establish aPAD-HPLC method for simultaneous determination of benzoic aci，sorbic acid，dehydroacetic acid and saccharin sodium in food．This method is established byusing Poroshell120EC-C18(4.6×100mm，2.7μm)column． The separationconditions are as follows： mobile phase；MeOH∶0.02mol/LNH4Ac，flow rate；1.0mL/min，column temperature；40℃，wavelength；230nm．In this study, thedetection limits of benzoic acid，sorbic acid，dehydroacetic acid and saccharinsodium are0.5，0.5，2.0，1.0mg/kg．Respectively，with recovery ranging from86.5%～99.1%， RSD of0.89%～4.11%(n=6)．Chapter2：To develop a PAD-HPLC method for the determination of AlluraRed in jelly products and stewed meat． The samples were clean-upped bypolyamide powder and were performed on a Agilent Eclipse XDB-C18column（4.6×250mm，5μm）with the mobile phase consisting of methanol—0.02mol/Lammonium acetste (35：65) at30℃． The flow rate was1.0mL/min. The maximumabsorption wavelength was made at510nm， The injection volume was10μL．Themethod offered good linearity from1～20μg/mL，relativity coefficient was at0.9998． The average recovery rate was ranged from87.2%～93.8%，and therelative standard deviation (RSD) was between1.24%and3.86%.Chapter3：To establish a HPLC method for simultaneous determination ofeight synthetical pigments which included Lemon yellow, New red, Amaranth,Carmine, Sunset yellow, Fancy red, Brilliant blue, Erythrosinein, processed meatproducts． Processed meat products was defatted， extracted with ethanolammonia(7:2:1) by ultrasonic， filtrated by polyamide powder． The samples wereperformed on a Eclipse XDB-C18column (4.6×250mm，5μm)，the separation wasachieved by high performance liquid chromatography with0.02mol/L NH4Ac-MeOH under gradient elution as mobile phase and detected at alterablewavelength through a PDA． The method offered good linearity， relativitycoefficient was between0.9992-0.9999． The average recovery rate of eightsynthetical pigments ranged from85.2%～96.4%， and the relative standarddeviation（RSD）was between0.89%and4.11%．To conclude， simultaneously determination of antiseptic and syntheticalpigments which are common used in food by HPLC，and the method was sensitive，simple，quik，accurate．...