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目的 :建立非食用色素酸性橙 的高效液相色谱定量测定方法 ,了解市售食品中酸性橙 的污染分布现状。方法 :对 ODS液相色谱柱分离分析食品样品中酸性橙 的最佳实验条件进行探讨 ,对市售的可疑食品进行定量测定。结果 :市售的 2 1份辣椒面中非食用色素酸性橙 的检出率为 95 % ,浓度为 0 .12～ 2 .0 g/kg;68份卤制肉食品检出率为 78% ,浓度为0 .0 0 14～ 0 .87g/kg;10份红壳瓜子检出率为 10 0 % ,浓度为 0 .0 0 14～ 0 .0 5 2 g/kg;2 7份糕点、 46个饮料、 10份香肠未检出非食用色素酸性橙 。结论 :酸性橙 被不法商贩主要用于辣椒面、卤肉及瓜子的着色上 ,必须引起食品卫生执法部门的重视。
Objective: To establish a HPLC method for the quantitative determination of acid orange in non-food colors and to understand the status of acid orange pollution in commercial products. Methods: The optimal experimental conditions for the separation and analysis of acid orange in food samples by ODS liquid chromatography were discussed, and the quantitative determination of commercially available suspicious foods was carried out. Results: The detection rate of commercially available non-edible pigment acidic oranges was 21% and the concentration was 0.12 ~ 2.0 g / kg. The detection rate of 68 meat products was 78% Was 0.014 ~ 0.87g / kg. The detection rate of 10 red gourd seeds was 100% at 0 0 14 ~ 0. 05 2 g / kg, 2 7 cakes and 46 Beverages, 10 sausages Not detected Non-food coloring Acid orange. Conclusion: Sour oranges are mainly used by unscrupulous traders for the coloring of hot pepper, braised pork and melon seeds and must be given the attention of food hygiene law enforcement agencies.