毛细管电泳法直接分离测定果冻中的色素-食品科学.PDF

※分析检测 食品科学 2012, Vol. 33, No. 04 173 杜建中，谢薇薇，蔡泉林，金 蓓 (湛江师范学院化学科学与技术学院，广东 湛江 524048) 建立毛细管电泳法直接测定果冻中亮蓝、胭脂红、柠檬黄的方法，研究缓冲溶液种类、浓度、pH 值、 电压等对分离的影响，并对分离条件进行优化。在波长255nm、分离电压 18kV、pH8.5 、5mmol/L Na2HPO4-5mmol/L Na 2B4 O7 溶液中，亮蓝、胭脂红、柠檬黄在 6min 内得到了较好的分离。用于部分市售果冻样品的测定，得到较 满意结果，回收率为 85% ～110% 。 毛细管电泳；色素；果冻 Direct Separation and Determination of Synthetic Pigments in Jelly by Capillary Electrophoresis DU Jian-zhong ，XIE Wei-wei ，CAI Quan-lin ，JIN Bei (School of Chemistry Science and Technology, Zhanjiang Normal University, Zhanjiang 524048, China) Abstract：A method was developed for the direct determination of brilliant blue, ponceau 4R and tartrazine in jelly by capillary electrophoresis. The effects of several factors, such as pH value, type and concentration of running buffer, separation voltage on the separation of the synthetic pigments were investigated to find optimum conditions. The best separation among brilliant blue, ponceau 4R and tartrazine was achieved within 6 min under the following conditions: a mixture of 5 mmol/L Na2HPO4 and 5 mmol/L Na2B4O7 (pH ＝8.5) as running buffer, separation voltage 18 kV, and detection wavelength 255 nm. The method has been used to determine some commercial jellies with satisfying results and recovery rates between 85% and 110%. Key words: capillary electrophoresis ；pigment ；jelly 中图分类号：O658 文献标识码：A 文章编号：1002-6630(2012)04-0173-05 色泽是食品重要的感官性状，是评价食品质量的 实验拟建立毛细管电泳直接测定果冻中亮蓝、胭脂红、 指标之一。食品生产中常添加着色剂来改善食品色泽， 柠檬黄的方法，为食品中色素的测定提供参考依据。 激发人们的食欲和购买欲。食品着色剂可分为天然色素 1 材料与方法 和人工合成色素，人工合成色素具有成本低廉、色调 多样、着色力强、耐细菌等优点，在食品加工业中广