萃取与检验食材中苏丹染料之探讨 大纲 摘要.pdfVIP

1 萃取與檢驗食材中蘇丹染料之探討 2 韋季萱 (5115) 3 2015/ 12/30 4 大綱 5 一、前言 6 二、以 N 型氧化鋁固相萃取搭配 HPLC-DAD 同時檢測辣椒中蘇丹染料 7 三、利用 HPLC 同時測量印度咖哩中蘇丹染料及二甲基黃之含量 8 四、利用離子液體/陰離子表面活性劑及雙水相系統 (ATPS) 萃取以 HPLC 測 9 定糖果中蘇丹 I-IV 之含量 10 五、結論 11 12 摘要 13 Sudan dyes are classified as the category 3 carcinogens by the International 14 Agency for Research on Cancer. These colorants have been proven through laboratory 15 experiments which cause tumors in the liver or bladder of rats, mice, and rabbits; they 16 are also considered as a possible genotoxic carcinogen and mutagen source to 17 humans. Hence their use as food additives is prohibited worldwide at any level. Due 18 to their economic benefits, they have been illegally added into certain food products 19 such as chili and red pepper, however, causing risks to public health. Developing 20 reliable methods to detect the presence of these compounds are necessary. 21 Studies regarding the detection of Sudan dyes were carried out, namely, high 22 performance liquid chromatography (HPLC) with acidified water, acetonitrile and 23 methanol, ionic liquid/anionic surfactant aqueous two-phase (ATPS) extraction 24 coupled with HPLC, solid phase extraction (SPE) coupled with HPLC-DAD. For 25 these methods, their limits of determination (LOD) were 0.23-0.34 mg/L, 3.68-5.45 26 μg/kg, and 4.1-5.8 μg/kg; their limits of quantification (LOQ) were 1.19-1.7 mg/L, 27 12.3-18.2 μg/kg, and 13.2-19.1 μg/kg; recovery rates were 62.3-77.6%, 82.3-