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- W2348852008 abstract "Objective Synthetic colorants are non-nutrients, which are added to keep food with beautiful color and enhance people's appetite in food processing. It can cause the cell of human body with abnormal metabolism reactions after long-term consumption.Hence, it is necessary to implement the food risk monitoring work, and establish a method for determinating 8 colorants, including lemon yellow, amaranth red, carmine, sunset yellow, allura red, brilliant blue, erythrosine, and indigo blue in maize flour and wheat flour by High Performance Liquid Chromatography(HPLC). This work can also provide experimental reference of 8 Synthetic colorants for dietary exposure assessment. Methods Fat in samples were defatted, and the colorants were extracted with ethyl alcohol-ammonia-water(80+1+19, v/v). After the p H of the extraction solution was adjusted to 2, it was purified with WAX column.The purified solution was separated with C18 column(4.6×250mm, 5μm). The mobile phase consisted of 0.02mol/L and the flow rate of ammonium acetate and methanol were 1.0ml/min. The detection wavelength were 254 nm and 627 nm. Results This method can detected the 8 synthetic colorants in maize flour and wheat flour. The correlation coefficients of regression equations were all greater than 0.9996. The recovery rates ranged from 85.7% to 95.8% and detection limit ranged from 0.11mg/kg-0.28mg/kg.Conclusion The method is simple, rapid, precise and accurate. It is suitable for the determination of 8 colorants in maize flour and wheat flour." @default.
- W2348852008 created "2016-06-24" @default.
- W2348852008 creator A5088548059 @default.
- W2348852008 date "2015-01-01" @default.
- W2348852008 modified "2023-09-25" @default.
- W2348852008 title "Simultaneous determination of 8 kinds of synthetic colorants in maize flour and wheat flour by HPLC" @default.
- W2348852008 hasPublicationYear "2015" @default.
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