摘要
建建立了一种快速分离、提取果冻中人工合成着色剂的方法。将聚酰胺粉与果冻加热混匀、离心,聚酰胺粉能吸附合成着色剂并沉降于底部,与果胶能很好的分离。采用国标方法进行洗脱、解析,可有效的提取出果冻中的合成着色剂。结果表明,柠檬黄与日落黄在2.5μg/mL～50μg/mL范围内有良好的线性关系,标准曲线相关系数均达到0.9999以上;加标回收率分别为96.62%和94.10%;RSD分别为2.21%和2.26%。
A rapid method for separation and extraction of artificial synthetic colorants from jelly was established. The jelly was mixed with polyamide powder and heated. The synthetic colorants could be absorbed by polyamide and settled at the bottom of centrifuge tube and then separated from pectin well after centrifugation. Using national standard methods for elution and resolution, the synthetic dyes in jelly could be extracted effectively. Results showed that tartrazine and sunset yellow had good linear relationship in the range of 2.5μg/mL to 50μg/mL, and the correlation coefficient of the standard curve was 0.9999. The spike recovery rates of tartrazine and sunset yellow were 96.62% and 94.10%, respectively, and their RSD were 2.21% and 2.26% respectively.
出处
《中国酿造》
CAS
2012年第9期33-35,共3页
China Brewing
基金
贵州省科学技术基金项目[黔科合J字(2010)2127号]
贵州科学技术基金项目[黔科合J字(2011)2075号]
关键词
果冻
离心
合成着色剂
提取
jelly
centrifugation
synthetic colorants
extraction
作者简介
廖朝选（1984-），男，助理工程师，研究方向为食品安伞检测；
张清海，助理研究员，通讯作者。
