Optimization of the determination of acid orange Ⅱin soy sauce and pot-roast meat products

FENG Yin-jie; QIAO Yong-sheng; JI Chen; CHEN Wei

doi:10.13386/j.issn1002-0306.2017.18.045

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Science and Technology of Food Industry > 2017 > (18): 237-241. > DOI: 10.13386/j.issn1002-0306.2017.18.045

FENG Yin-jie, QIAO Yong-sheng, JI Chen, CHEN Wei. Optimization of the determination of acid orange Ⅱin soy sauce and pot-roast meat products[J]. Science and Technology of Food Industry, 2017, (18): 237-241. DOI: 10.13386/j.issn1002-0306.2017.18.045

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Optimization of the determination of acid orange Ⅱin soy sauce and pot-roast meat products

Taizhou Institute for Food and Drug Control

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Received Date: February 22, 2017

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Abstract

Abstract

An optimized method was developed for the determination of acid orangeⅡin soy sauce and pot-roast meat products by HPLC-SPE.Samples were firstly removed oil by petroleum, extracted by ammonia-ethanol-water solution (20∶70∶10 of volume ratio) , concentrated by water bath at 70℃, and adjusted p H value to 5⁶.Then, the extraction was cleaned and enriched by Agela Cleanert WPAX weak anion exchange column.The elution was dried by water bath at 60℃and dissolved with water to a constant volume.Sample solution were separated by Thermo Hypersil Gold
- soy sauce and pot-roast meat,
- acid orange Ⅱ,
- solid phase extraction column,
- high performance liquid chromatography

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