高效液相色谱法测定调味品中“对位红”含量Determination of para red in condiments by HPLC
彭景龙
摘要(Abstract)：
建立了调味品中“对位红”含量的高效液相色谱测定方法。调味品样品用乙腈超声提取,以SB-C18柱作为分离柱,用乙酸溶液/乙腈(30:70)为流动相,流速0.7mL/min,波长482nm,进样20μL进行液相色谱分析。在10~100μg/kg范围内,方法回收率在83.1%~98.6%之间。最低检测浓度可达5μg/kg,具有良好的准确性和精密度。
关键词(KeyWords)： 调味品;“对位红”;高效液相色谱法
基金项目(Foundation):
作者(Author): 彭景龙
参考文献(References)：
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