Abstract
A new analytical method was developed for determination synthetic pigment in red tea with rouge yellow, lemon yellow and sunset yellow by high performance liquid chromatography (HPLC). Polyamide power was used as absorbent after the samples were soaked by distilled water, filtered,washed to neutral, and then desorbed using ethanol/ammonia/water (volume ratio7∶2∶1) mixed solvent. After metering volume, the stripping liquid with gradient elution of methanol and ammonium acetate solution were determined by UV detector at 254 nm. The results showed that the retention time of lemon yellow, rouge yellow and sunset yellow was 2.37, 5.48 and 6.88 min respectively, and the linear correlation coefficient was 0.999, 0.994 and 0.999 accordingly. Furthermore, the overy test showed that the recovery rate ranged from 86.9% to 100.4%, and RSD from 2.7 to 3.9. Resultingly, a quick and simple detection approach of the pigments in red tea was developed in the present study.
Publication Date
7-28-2016
First Page
66
Last Page
68,131
DOI
10.13652/j.issn.1003-5788.2016.07.015
Recommended Citation
Zhenyi, XU
(2016)
"The determination of three kinds of synthetic pigment in red tea,"
Food and Machinery: Vol. 32:
Iss.
7, Article 15.
DOI: 10.13652/j.issn.1003-5788.2016.07.015
Available at:
https://www.ifoodmm.cn/journal/vol32/iss7/15
References
[1] 肖海龙, 屠海云, 王红青, 等. 反相高效液相色谱法快速测定食品中18种水溶性合成色素[J]. 中国卫生检验杂志, 2011, 21(2): 264-266.
[2] 陈国庆, 吴亚敏, 王俊, 等. 常用合成食品色素荧光光谱研究[J]. 光谱学与光谱分析, 2009, 29(9): 2 518-2 522.
[3] 刘成伦, 李小庆, 王晶, 等. 偶氮类非食用色素的快速测定方法研究进展[J]. 食品科学, 2009, 30(5): 273-276.
[4] 邱会东. 食用合成色素分析方法的研究进展[J]. 食品与机械, 2006, 22(2): 102-104.
[5] 夏涛. 试析茶叶红变原理及红茶色泽形成的调控[J]. 福建茶叶, 1996(4): 15-18.
[6] 成洲, 廖茜, 姚逸. 几种工夫红茶的茶汤色泽与感官品质之间的相关性[J]. 天津农业科学, 2014, 20(3): 71-75.
[7] OZDEMIR OLGUN F A, DEMIRATE OZTURK B, APAK R. Determinatiom of synthetic food colorants in powder beverage samples by on-line HPLC-cupric Reducing Antioxidant Capacity (CUPRAC) assay with post-column detection[J]. Chromatographia, 2016, 79(3): 199-208.
[8] 范文锐, 吴青, 劳扬, 等. 高效液相色谱法同时测定食品中7种非食用色素[J]. 分析化学, 2012, 40(2): 292-297.
[9] 张婉, 王覃, 杜宁, 等. 超高效液相色谱法同时测定饮料中5种人工合成色素[J]. 食品科学, 2011, 32(4): 177-180.
[10] 林芳, 李涛, 王一欣, 等. 固相萃取—超高效液相色谱法同时测定蜜饯中9 种合成色素[J]. 食品安全质量检测学报, 2016, 7(2): 567-573.
[11] 符锋, 范会平, 秦学磊. 高效液相色谱法对挂面中食用合成色素的测定[J]. 食品科学, 2010, 31(18): 325-328.
[12] 米迎春, 黄蔚, 刘国, 等. 高效液相色谱法同时测定糕点中4种食用合成色素[J]. 食品与机械, 2011, 27(4): 78-81.
[13] 张慧, 顾强, 乙小娟, 等. 变波长高效液相色谱法同时测定葡萄酒中7种人工合成色素及防腐剂[J]. 食品与发酵科技, 2015, 51(6): 64-67.
[14] 陈睿. 茶叶功能性成分的化学组成及应用[J]. 安徽农业科学, 2004, 32(5): 1 031-1 033, 1 036.
[15] 谭和平, 叶善蓉, 陈丽, 等. 茶叶中色素的测试方法概述[J]. 中国测试, 2009, 35(2): 78-82.
[16] 肖艳, 袁云霞, 王金林, 等. 高蛋白食品中多种人工合成色素的提取及检测[J]. 分析科学学报, 2010, 26(5): 578-579.
[17] 刘海玲, 姜艳玲. 聚酰胺对变色酸偶氮类化合物的吸附性能及应用[J]. 桂林工学院学报, 2002, 20(2): 179-182.