Establishment Of High Throughput Detection Method Of Synthetic Pigments And Application In Cooked Meat Products

Excessive use of synthetic pigments and illegal use of industrial dyes is a serious problem in food.In this study,synthetic pigments in cooked meat products were researched,and a high-throughput detection platform was established by combining the automatic solid-phase extractor and high-performance liquid chromatograph.The platform was used to monitor the application of synthetic pigments in cooked meat products of Shandong Province from 2015 to 2017,and the types and levels of synthetic pigments in the past three years were analyzed and evaluated.The main research results were as follows:1.Establishment of high throughput detection method of synthetic pigments in cooked meat productsAccording to the chemical structures and physical and chemical properties of synthetic pigments,a detection method of 15 kinds of synthetic pigments residues in cooked meat products was established by using the full-automatic solid-phase extraction and high-performance liquid chromatography(HPLC),which included Tartrazine,Quinoline Yellow,New Red,Amaranth,Ponceau 4R,Sunset Yellow,Allura Red,Acid Red 1,Azorubine,Orange Acid Ⅱ,erythrosine,Brilliant Blue,Acid Blue 1,Patent Blue V,Black PN.The sample was extracted twice with ethanol-water-ammonia(70+30+1)solution,combined,concentrated,and precipitated.The full-automatic solid-phase extractor was used for solid-phase extraction,and the eluent was concentrated,then the dilution was tested by HPLC-DAD.External standard method was used for quantification.The method exhibited excellent linearity over a range of 0.05mg/L~20mg/L(r>0.999).The recovery rate,LOQ,and relative standard deviation(RSD)were 72.05%~99.39%,0.02 mg/kg~0.12 mg/kg,0.36%~9.23%,which complianced with “GB/T 27404-2008 Criterion on quality control of laboratory--Chemical testing of food”.The method was compared with standard methods,and the quantitative results were less than 15%.These results showed high accuracy of this method.There is no significant difference in the accuracy of these methods.Using the method in this study,more compounds were tested in the same amount of time.Testing time reduced from more than 5 days to 1 day,so we can provide testing services for the public faster and better.2.Investigation on the application of synthetic pigments in cooked meat products of Shandong ProvinceWe detected the synthetic pigments residues in cooked meat products of Shandong Province for three consecutive years.The detection rate of Allure Red in sausages and western ham was higher,57.74%,51.89% respectively.Allura Red was detected(less than LOQ)in pot-stewed meat and the detection rate was 0.81%.Three kinds of pigments were detected(less than the LOQ)in Bacon: Tartrazine,Sunset Yellow,Allura Red,and the detection rate was 2.38%,2.38%,1.59% respectively.Two kinds of pigments were detected(less than the LOQ)in other cooked meat products: Tartrazine,Sunset Yellow,and the detection rate was 2.70%,2.70% respectively.The results were not included in the exceeding range which were less than LOQ.Ponceau 4R was detected in Edible casings products and the detection rate was 5.00%.No synthetic pigments were found in Smoked roast meat.The samples in this research came from normal supermarket and famous brand exclusive shop,all of which were regular factory products.The results show that there is no illegal and excessive use of synthetic pigments in cooked meat products of regular manufacturers sold in Shandong Province,and the application safety of synthetic pigment is higher.