Determination of 20 Kinds of Synthetic Colorants in Candied Fruit by HPLC

RAN Dan; LUO Susu; ZHANG Kexin; XIAO Yuehuizi; WANG Shuxia; XU Simin; LI Meng

doi:10.13386/j.issn1002-0306.2021100307

Volume 43 Issue 16

Aug. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(16): 281-289. > DOI: 10.13386/j.issn1002-0306.2021100307

RAN Dan, LUO Susu, ZHANG Kexin, et al. Determination of 20 Kinds of Synthetic Colorants in Candied Fruit by HPLC[J]. Science and Technology of Food Industry, 2022, 43(16): 281−289. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100307.

Citation:

PDF (2409 KB)

Determination of 20 Kinds of Synthetic Colorants in Candied Fruit by HPLC

Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Hunan Institute of Product Quality Inspectionb, Changsha 410007, China

More Information

Received Date: October 31, 2021
Available Online: June 07, 2022

Graphical Abstract

Abstract

Abstract

A method for the determination of tartrazine, xinhong, amaranth, indigo, ponceau S, carmine, quinoline yellow, sunset yellow, temptation red, bright blue, acid red 44, acid red, food red 1, orange yellow 1, acid red 50, patent blue V, erythrin, acid orange 2, acid orange 8 and bright blue G in candied fruit was established by high-performance liquid chromatography. The sample was extracted by methanol/ammonia solution, purified by mixed weak anion reversed phase solid phase extraction, eluted by methanol/20 mmol/L ammonium acetate as mobile phase, detected by multi-wavelength diode array detector, and quantified by external standard method. The correlation coefficients were higher than 0.999 in the linear range of 0.1~20 μg/mL. The recoveries were 84.0%~104.5%, the relative standard deviations (RSDs) were 1.3%~5.3%. Results showed that, the method had the advantages of convenient operation, good stability and high recovery, and was suitable for simultaneous analysis of 20 synthetic colorants in candied fruit. The method could be extended to the analysis of other colorants with the same structure property, and could be reference significance for the detection of colorants in other food categories.

FullText(HTML)

References (29)

References

[1]	DIACU E, UNGUREANU E M, IVANOVI A A, et al. Voltammetric techniques for determination of synthetic pigment Allura Red AC in beverages[J]. Revista de Chimie-Bucharest-Original Edition-,2015,66(8):1100−1104.
[2]	DOELL D L, FOLMER D E, LEE H S, et al. Exposure estimate for FD&C Color Additives for the U. S. population[J]. Food Additives & Contaminants,2016,33(5):782−797.
[3]	李巧玲, 田晶. 食用合成色素的安全性评价及对策[J]. 食品工业,2017(11):268−271. [LI Qiaoling, TIAN Jing. Safety evaluation and countermeasure of edible synthetic pigment[J]. Food Industry,2017(11):268−271. LI Qiaoling, TIAN Jing. Safety evaluation and countermeasure of edible synthetic pigment [J]. Food Industry, 2017(11) : 268-271.
[4]	孙文通, 康勇, 王仕兴. 食品中偶氮类色素检测方法的研究进展[J]. 食品安全质量检测学报,2016(6):2302−2308. [SUN Wentong, KANG Yong, WANG Shixing. Research progress on determination methods of azo pigments in food[J]. Journal of Food Safety and Quality Inspection,2016(6):2302−2308. SUN Wentong, KANG Yong, WANG Shixing. Research progress on determination methods of Azo Pigments in food [J]. Journal of Food Safety and Quality Inspection, 2016(6) : 2302-2308.
[5]	胡梦坤, 王震宇, 董娇. 食用色素安全评价及检测技术[J]. 农业科技与装备,2019(4):47−48. [HU Mengkun, WANG Zhenyu, DONG Jiao. Safety evaluation and detection technology of food pigment[J]. Agricultural Technology and Equipment,2019(4):47−48. HU Mengkun, WANG Zhenyu, DONG Jiao. Safety Evaluation and detection technology of food pigment [J]. Agricultural technology and equipment, 2019(4): 47-48.
[6]	CLEMENS R, PRESSMAN P. Coloring the truth: Color additives in nutrition and health[J]. Nutrition Today,2018,53(4):169−173. doi: 10.1097/NT.0000000000000285
[7]	中华人民共和国国家卫生和计划生育委员会. GB 5009.35-2016 食品安全国家标准食品中合成着色剂的测定[S]. 北京: 中国标准出版社, 2017. National Health and Family Planning Commission. GB 5009.35-2016 National standard for food safety. Determination of synthetic colorants in food[S]. Beijing: China Standard Press, 2017.
[8]	廖若宇, 孙悦, 刘新保, 等. 食品中合成着色剂的提取方式及测定方法研究进展[J]. 食品工业科技,2021,41(20):342−350. [LIAO Ruoyu, SUN Yue, LIU Xinbao, et al. Research progress on extraction and determination of synthetic colorants in food[J]. Science and Technology in the Food Industry,2021,41(20):342−350. LIAO Ruoyu, SUN Yue, LIU Xinbao, et al. Research progress on extraction and determination of synthetic colorants in food [J]. Science and Technology in the Food Industry, 2021, 41(20) : 342-350.
[9]	郭永辉, 赵连兴, 柯泽华, 等. 高效液相色谱法测定食品中着色剂和工业染料[J]. 食品与发酵工业,2020,46(17):259−263. [GUO Yonghui, ZHAO Lianxing, KE Zehua, et al. High-performance liquid chromatography determination of colorants and industrial dyes in food[J]. Food and Fermentation Industries,2020,46(17):259−263. GUO Yonghui, ZHAO Lianxing, KE Zehua, et al. High-performance liquid chromatography determination of colorants and industrial dyes in food[J]. Food and fermentation industries, 2020, 46(17) : 259-263.
[10]	中华人民共和国国家卫生和计划生育委员会. GB 2760-2014食品安全国家标准食品添加剂使用标准[S]. 北京: 中国标准出版社, 2015. National Health and Family Planning Commission. GB 2760-2014 National standard for food safety standard for use of food additives[S]. Beijing: China Standard Press, 2015.
[11]	中华人民共和国出入境检验检疫总局. SN/T 1743-2006进出口行业标准食品中诱惑红、酸性红、亮蓝、日落黄的含量检测高效液相色谱法[S]. 北京: 中国标准出版社, 2006. General Administration of Entry-exit Inspection and Quarantine. SN/T 1743-2006 Standard for import and export industries, determination of alluring red, acid red, bright blue, and sunset yellow in foods, high-performance liquid chromatography[S]. Beijing: China Standard Press, 2006.
[12]	中国国家标准化管理委员会. GB/T 21916-2008 水果罐头中合成着色剂的测定高效液相色谱法[S]. 北京: 中国标准出版社, 2008. Standardization Administration of China. GB/T 21916-2008 Determination of synthetic colorants in canned fruits, high-performance liquid chromatography[S]. Beijing: China Standard Press, 2008.
[13]	江苏省计划和生育委员会. DBS 32/012-2016 食品安全地方标准食品中喹啉黄的检测高效液相色谱法、液相色谱-质谱/质谱法[S]. Jiangsu Provincial Planning and Family Planning Commission. DBS 32/012-2016 Local standard for food safety, determination of quinoline yellow in food, High-performance liquid chromatography, LC-MS/MS[S].
[14]	邹志飞, 蒲民, 李建军, 等. 各国(地区)食用色素的使用现况与比对分析[J]. 中国食品卫生杂志,2010,22(2):112−121. [ZOU Zhifei, PU Min, LI Jianjun, et al. The present situation and comparative analysis of the use of food pigment in different countries (regions)[J]. Food Safety,2010,22(2):112−121. ZOU Zhifei, PU Min, LI Jianjun, et al. The present situation and comparative analysis of the use of food pigment in different countries (regions)[J]. Food Safety, 2010, 22(2): 112-121.
[15]	宋丹萍, 张宏, 李琪. 国内外食用色素标准的比较及检测方法的研究进展[J]. 食品科学,2014,35(3):295−300. [SONG Danping, ZHANG Hong, LI Qi. Comparison of food pigment standards and development of detection methods at home and abroad[J]. Food Science,2014,35(3):295−300. doi: 10.7506/spkx1002-6630-201403058 SONG Danping, ZHANG Hong, LI Qi. Comparison of food pigment standards and development of detection methods at home and abroad [J]. Food Science, 2014, 35(3): 295-300. doi: 10.7506/spkx1002-6630-201403058
[16]	陈贤驰, 曾豪威, 汪宁, 等. 国内外食用色素比对分析[J]. 食品安全导刊,2018(16):70−74. [CHEN Xianchi, ZENG Haowei, WANG Ning, et al. Comparative analysis of edible pigments at home and abroad[J]. Food Safety Guide,2018(16):70−74. doi: 10.3969/j.issn.1674-0270.2018.16.033 CHEN Xianchi, ZENG Haowei, WANG Ning, et al. Comparative analysis of Edible Pigments at home and abroad[J]. Food Safety Guide, 2018(16) : 70-74. doi: 10.3969/j.issn.1674-0270.2018.16.033
[17]	《2019年6月输日食品违反日本食品卫生法情况》[N/OL]. 食品伙伴网. http://news.foodmate.net/2019/06/522569.html. 《Violation of Japanese Food Hygiene Law by food exported to Japan in June 2019》[N/OL]. Food partners. http://news.foodmate.net/2019/06/522569.html.
[18]	《欧盟修订鲑鱼替代品中的色素使用规定》[N/OL]. 进出口服务网. http://www.ciedata.com/News/202101/fa73dd75-1b30-4148-8322-2123ffbd097d.html. EU revised regulations on the use of pigments in Salmon Substitutes [N/OL]. Import and Export Service Network. http://www.ciedata.com/News/202101/fa73dd75-1b30-4148-8322-2123ffbd097d.html.
[19]	刘珈伶, 陈宁周, 蒋定之, 等. 冰淇淋中6种合成色素的固相萃取HPLC检测方法[J]. 中国食品添加剂,2018,1(167):196−201. [LIU Jialing, CHEN Ningzhou, JIANG Dingzhi, et al. Determination of six synthetic pigments in ice cream by solid phase extraction and HPLC[J]. Chinese Food Additives,2018,1(167):196−201. LIU Jialing, CHEN Ningzhou, JIANG Dingzhi, et al. Determination of six synthetic pigments in ice cream by solid phase extraction and HPLC[J]. Chinese Food Additives, 2018, 1(167): 196-201.
[20]	唐一秋. 固相萃取-高效液相色谱法对食品中9种合成着色剂的测定[J]. 粮食流通技术,2019(7):149−152. [TANG Yiqiu. Solid phase extraction-determination of nine synthetic colorants in food by high-performance liquid chromatography[J]. Food Distribution Technology,2019(7):149−152. TANG Yiqiu. Solid phase extraction-determination of nine synthetic colorants in food by High-performance liquid chromatography[J]. Food Distribution Technology, 2019(7): 149-152.
[21]	夏宗艳, 徐文远, 徐豪, 等. 超高压液相色谱同时检测食品中8种人工合成色素[J]. 化工技术与开发,2019,48(1):52−56. [XIA Zongyan, XU Wenyuan, XU Hao, et al. Simultaneous determination of eight synthetic pigments in food by high-performance liquid chromatography[J]. Chemical Technology and Development,2019,48(1):52−56. doi: 10.3969/j.issn.1671-9905.2019.01.014 XIA Zongyan, XU Wenyuan, XU Hao, et al. Simultaneous determination of eight synthetic pigments in food by high-performance liquid chromatography[J]. Chemical Technology and Development, 2019, 48(1): 52-56. doi: 10.3969/j.issn.1671-9905.2019.01.014
[22]	高家敏, 钮正睿, 李红霞, 等. 高效液相色谱法测定饮料中12种水溶性合成着色剂[J]. 食品安全质量检测学报,2019,10(1):135−140. [GAO Jiamin, NIU Zhengrui, LI Hongxia, et al. High-performance liquid chromatography determination of 12 water soluble synthetic colorants in beverages[J]. Journal of Food Safety and Quality Inspection,2019,10(1):135−140. doi: 10.3969/j.issn.2095-0381.2019.01.024 GAO Jiamin, NIU Zhengrui, LI Hongxia, et al. High-performance liquid chromatography determination of 12 water soluble synthetic colorants in beverages[J]. Journal of Food Safety and Quality Inspection, 2019, 10(1) : 135-140. doi: 10.3969/j.issn.2095-0381.2019.01.024
[23]	肖锋, 赵琼晖, 吕行, 等. 高效液相色谱法同时测定糖果中喹啉黄等9种禁限用合成色素[J]. 湘潭大学自科学报,2014,36(3):86−89. [XIAO Feng, ZHAO Qionghui, LÜ Xing, et al. Simultaneous determination of quinoline yellow and other 9 restricted synthetic pigments in candy by high-performance liquid chromatography[J]. Journal of the University of Xiangtan,2014,36(3):86−89. XIAO Feng, ZHAO Qionghui, Lv Xing, et al. Simultaneous determination of quinoline yellow and other 9 restricted synthetic pigments in candy by high-performance liquid chromatography[J]. Journal of the University of Xiangtan, 2014, 36(3) : 86-89.
[24]	陈沛金, 张毅, 肖锋, 等. 高效液相色谱法测定糖果、蜜饯和饮料中19种食品添加剂[J]. 食品安全质量检测学报,2014(11):3487−3494. [CHEN Peijin, ZHANG Yi, XIAO Feng, et al. High-performance liquid chromatography determination of 19 food additives in confectionery, candied fruit and beverages[J]. Journal of Food Safety and Quality Inspection,2014(11):3487−3494. CHEN Peijin, ZHANG Yi, XIAO Feng, et al. High-performance liquid chromatography determination of 19 food additives in confectionery, candied fruit and beverages[J]. Journal of Food Safety and Quality Inspection, 2014(11) : 3487-3494.
[25]	邢晓慧, 尹未华, 韩春菊, 等. 高效液相色谱法测定蜜饯中食用合成色素[J]. 食品研究与开发,2007,28(10):133−135. [XING Xiaohui, YIN Weihua, HAN Chunju, et al. High-performance liquid chromatography determination of edible synthetic pigment in candied fruit[J]. Food Research and Development,2007,28(10):133−135. doi: 10.3969/j.issn.1005-6521.2007.10.042 XING Xiaohui, YIN Weihua, HAN Chunju, et al. High-performance liquid chromatography determination of edible synthetic pigment in candied fruit[J]. Food Research and Development, 2007, 28(10) : 133-135. doi: 10.3969/j.issn.1005-6521.2007.10.042
[26]	代弟, 徐静, 杨璐, 等. 高效液相色谱法检测饮料中7种人工合成色素[J]. 食品安全质量检测学报,2017(3):1037−1040. [DAI Di, XU Jing, YANG Lu, et al. High-performance liquid chromatography assay for seven synthetic pigments in beverages[J]. Journal of Food Safety and Quality Inspection,2017(3):1037−1040. DAI Di, XU Jing, YANG Lu, et al. High-performance liquid chromatography assay for seven synthetic pigments in beverages[J]. Journal of Food Safety and Quality Inspection, 2017(3): 1037-1040.
[27]	罗镭, 董婷, 马临科. UPLC-DAD法快速检测延胡索和红花中非法添加的28种合成色素[J]. 中药材,2017,40(11):2546−2550. [LUO Lei, DONG Ting, MA Linke. Rapid detection of 28 synthetic pigments illegally added in Corydalis yanhusuo and Carthamus tinctorius by UPLC-DAD method[J]. Chinese Materia Medica,2017,40(11):2546−2550. LUO Lei, DONG Ting, MA Linke. Rapid detection of 28 synthetic pigments illegally added in Corydalis Yanhusuo and Carthamus Tinctorius by UPLC-DAD method[J]. Chinese Materia Medica, 2017, 40(11) : 2546-2550.
[28]	刘秀娟, 曹秀, 余明霞, 等. 高效液相色谱法测定饼干中的9种合成着色剂[J]. 食品工业,2021,42(5):455−457. [LIU Xiujuan, CAO Xiu, YU Mingxia, et al. High-performance liquid chromatography determination of 9 synthetic colorants in biscuits[J]. Food Industry,2021,42(5):455−457. LIU Xiujuan, CAO Xiu, YU Mingxia, et al. High-performance liquid chromatography determination of 9 synthetic colorants in biscuits[J]. Food Industry, 2021, 42(5) : 455-457.
[29]	任荣军, 毛谊平, 陶涌, 等. 阴离子交换固相萃取-高效液相色谱法快速测定中成药中10种合成色素的方法研究[J]. 临床医药实践,2019,28(2):127−131. [REN Rongjun, MAO Yiping, TAO Yong, et al. Study on the rapid determination of 10 synthetic pigments in Chinese patent medicines by anion exchange solid phase extraction with high-performance liquid chromatography[J]. Clinical Medicine Practice,2019,28(2):127−131. REN Rongjun, MAO Yiping, TAO Yong, et al. Study on the rapid determination of 10 synthetic pigments in Chinese patent medicines by anion exchange solid phase extraction with High-performance liquid chromatography[J]. Clinical Medicine Practice, 2019, 28(2) : 127-