Establishment And Application Of Synchronous Determination Method For Various Additives In Meat Products

According to the existing national standard detection methods,a high performance liquid chromatography——ultraviolet detection method capable of simultaneously determining various pigments,preservatives and sweeteners is established through experiments and optimization of different parameters.At the same time,the method is used to spot check the usage of additives in meat products and analyze their safety risks.1.Establish a method for simultaneous determination and detection of 10 additives in meat products(1)Through optimizing the selection of ultrasonic time,extraction solvent and protein precipitant in the pretreatment conditions and optimizing the selection of mobile phase,detection column temperature,optimal flow rate and detection wavelength in the chromatographic conditions in the additive detection,a high performance liquid chromatography method was established for the simultaneous determination of sorbic acid,benzoic acid,saccharin sodium,lemon yellow,sunset yellow,amaranth,brilliant blue,allura red,carmine and acid red in meat products.(2)The sample was extracted with anhydrous ethanol-ammonia water-aqueous solution,and at the same time n-hexane was added to remove grease.After concentration,precipitation,constant volume and filtration,the sample was detected by HPLC-UV.Methanol-0.02 mol/L ammonium acetate solution was used as mobile phase,detection wavelength was 230 nm,column temperature was 35 ?,flow rate was 0.9 mL/min,gradient elution was carried out.The linear relationship between the 10 additives is good at 0.2 ~ 50mg/L,the correlation coefficient(r)can be greater than 0.999,and the detection limit(LOD,S/N=3)is 0.2 ~ 0.5 mg/kg,which meets the detection requirements.Precision and recovery tests were carried out,and three concentrations of standard solutions were added.The recovery rate was 86.6% ~ 105.7%,and the relative standard deviation(RSD)was 1.11% ~ 6.79%,which met the requirements of GB/T27404-2008 "Laboratory Quality Control Standard Food Physical and Chemical Detection".The established method can greatly shorten the detection time,reduce the detection process,meet the requirements of mass detection,and obtain the detection results faster.The detection rate of additives in meat products is relatively high,but the unqualified rate of the inspected items is relatively low.The detection rate of theinspected items is 93.3%,and the unqualified rate of the inspected items is 1.43%.The unqualified items are allure red.We should focus on the use of this colorant,strengthen supervision,strengthen supervision of similar additives,and pay attention to the supervision of online shops.On the whole,the use safety of additives in meat products is relatively high.