胡 燕1,2
(1.雅安市质量检验检测院(雅安市食品药品检验所),四川雅安 625000;
2.国家茶叶产品质量检验检测中心(四川),四川雅安 625000)
摘要:建立使用高效液相色谱法检测茶叶中 5 种非法添加合成着色剂的方法。采用ZORBAX SB C18色谱柱(250 mm×4.6 mm,5 μm)进行分离,以甲醇和0.02 mol/L乙酸铵为流动相进行梯度洗脱,二极管阵列检测器检测样品,检测波长为254 nm;确立样品的最佳前处理条件,采用聚酰胺吸附法提取合成着色剂。结果表明,5种合成着色剂在0.0~50.0 μg/mL范围内具有良好的线性关系,样品的平均加标回收率为91.9%~97.8%;14个茶叶样品中均未检出柠檬黄、苋菜红、胭脂红、日落黄和亮蓝。该方法适用于对茶叶中添加柠檬黄、苋菜红、胭脂红、日落黄和亮蓝的测定,可为茶叶产品的质量控制提供一定的参考。
关键词:茶叶;非法添加;合成着色剂;高效液相色谱法;水溶性色素
中图分类号:TS207.3 文献标识码:A 文章编号:1674-506X(2023)04-0137-0006
Determination of Five Synthetic Colorants Illegally Added in Tea Samples by High Performance Liquid Chromatography
HU Yan
(1.Ya’an Quality Inspection and Testing Institute (Ya’an Institute for Food and Drug Control), Ya’an Sichuan 625000, China;
2. National Tea Product Quality Inspection and Testing Center (Sichuan), Ya’an Sichuan 625000, China)
Abstract:It established a method of determining five synthetic colorants illegally added in tea samples by HPLC. The analysis was performed on a ZORBAX SB C18 column (250 mm×4.6 mm,5 μm), using methanol and 0.02 mol/L ammonium acetate system for gradient elution by diode array detector to detect samples at the wavelength of 254 nm. Established optimum pretreatment conditions, and the synthetic colorants were extracted by polyamide adsorption. The results showed that all five synthetic colorants had good linearity in the concentration range of 0.0~50.0 μg/mL, and the average recoveries for tea samples were in the range of 91.9%~97.8%. Tartrazine, amaranth, coccinellin, sunset yellow and erioglaucine disodium salt weren't detected in 14 tea samples. The method was suitable for the determination of tartrazine, amaranth, coccinellin, sunset yellow and erioglaucine disodium salt in tea samples and will provide helpful information for quality controls of tea.
Keywords:tea; illegally add; synthetic colorant; high performance liquid chromatography; water-solubility colour
doi:10.3969/j.issn.1674-506X.2023.04-022
收稿日期:2022-10-07
作者简介:胡燕(1982-),女,博士,高级工程师。研究方向:茶叶资源开发与利用及茶叶检测等。
引用格式:胡燕.高效液相色谱法检测茶叶中5种非法添加合成着色剂[J].食品与发酵科技,2023,59(4):137-142.
全文查看