色谱

色谱 ›› 2012, Vol. 30 ›› Issue (07): 747-751.DOI: 10.3724/SP.J.1123.2012.03009

• 技术与应用 • 上一篇    

毛细管区带电泳法同时测定饮料中16种食品添加剂

龙巍然1,2, 岑怡红2, 王兴益2, 白玉1, 刘虎威1*   

  1. 1. 北京大学化学与分子工程学院, 北京 100871; 2. 兴义民族师范学院化学与生物系, 贵州 兴义 562400
  • 收稿日期:2012-03-05 修回日期:2012-04-16 出版日期:2012-07-28 发布日期:2012-07-19
  • 通讯作者: 刘虎威,博士,教授,研究方向为生物药物分离与检测. E-mail: hwliu@pku.edu.cn.
  • 基金资助:

    北京市科技项目(Z111100056811006).

Determination of sixteen food additives in beverage by capillary zone electrophoresis

LONG Weiran1,2, CEN Yihong2, WANG Xingyi2, BAI Yu1, LIU Huwei1*   

  1. 1. College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, China; 2. Department of Chemistry and Biology, Xingyi Normal University for Nationalities, Xingyi 562400, China
  • Received:2012-03-05 Revised:2012-04-16 Online:2012-07-28 Published:2012-07-19
  • Contact: Huwei LIU

PDF

416

被引次数

24

摘要： 建立了毛细管区带电泳法测定饮料中酸性红92、专利蓝V、荧光素二钠、酸性红1、靛蓝胭脂红、亮黑、丽春红6R、日落黄、苋菜红、柠檬黄等10种人工合成色素和苯甲酸、山梨酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯等6种防腐剂的分析方法。考察了缓冲溶液种类、浓度、pH值及运行电压、温度等对分离的影响,确定最佳电泳条件为: 未涂层弹性石英毛细管柱(46 cm×50 μm),缓冲溶液为70 mmol/L硼酸(pH=9.5)(含体积分数为4%的乙腈),检测波长220 nm,电泳电压30 kV,进样时间5 s,电泳温度25 ℃。该法用于测定市售饮料样品得到满意结果: 在1～250 mg/L范围内线性关系良好,相关系数不小于0.9938,回收率在95.8%与108.7%之间。该法简便、准确,能够满足食品添加剂的常规检测要求。

关键词: 防腐剂, 毛细管区带电泳, 色素, 食品添加剂, 饮料

Abstract: A capillary zone electrophoretic (CZE) method for the separation of ten synthetic colorants such as acid red 92, patent blue V, uranine, acid red 1, indigo carmine, black BN, ponceau 6R, quinoline, amaranth, lemon yellow, and six preservatives including benzoic acid, sorbic acid, methyl paraben, ethyl paraben, propyl paraben, butyl paraben in beverages was developed. The effects of separation voltage, capillary temperature, pH and concentration of running buffer on the separation were investigated. A 46 cm×50 μm uncoated fused silica capillary was used with 70 mmol/L boric acid (pH 9.5) containing 4% (v/v) acetonitrile as background electrolyte solution. The detection wavelength was set at 220 nm, and the run voltage was 30 kV. The injection time was 5 s at 500 mPa and the temperature was 25 ℃. The linear relationship between the mass concentration and peak area for each of these analytes was obtained in the concentration range of 1~250 mg/L, with a correlation coefficient not less than 0.9938. The recoveries were between 95.8% and 108.7%. The method has been applied to the determination of food additives in real samples. The results showed that the method is simple, accurate, and suitable for the simultaneous determination of the sixteen food additives in beverage.

Key words: beverage, food additives, pigments, preservatives, capillary zone electrophoresis (CZE)