| 黑芝麻糊中可疑色素的鉴定 |
| |
| 引用本文： | 丁华,董丽娜,陈建彪,杨洁,夏虹,彭茂民,汪青青,胡定金,周有祥. 黑芝麻糊中可疑色素的鉴定[J]. 食品科学, 2012, 33(12): 200-204. DOI: 10.7506/spkx1002-6630-201212040 |
| |
| 作者姓名： | 丁华 董丽娜 陈建彪 杨洁 夏虹 彭茂民 汪青青 胡定金 周有祥 |
| |
| 作者单位： | 1. 湖北省农业科学院农业质量标准与检测技术研究所2.华中农业大学食品科学技术学院 |
| |
| 基金项目： | 湖北省农业科技创新中心项目(2012-620-001-03) |
| |
| 摘 要： | 针对市场上黑芝麻糊中可疑色素，对其溶解性、紫外-可见光谱图分析，采用的高效液相色谱-质谱法进行定性分析，最后通过高效液相色谱进行定量分析。结果表明，该蓝色色素易溶于甲醇，用20mmol/L醋酸铵-乙腈(70:30，V/V)作为流动相，经Inertsil ODS-3色谱柱能够有效分离，经离子阱质谱检测器分析，定性为亮蓝，经过高效液相色谱-二极管阵列定量分析，该色素在此样品中的含量为1.73mg/kg。
|
| 关 键 词： | 鉴伪 芝麻糊 亮蓝 质谱分析 |
Identification of Unknown Pigment in Inferior Black Sesame Paste |
| |
| DING Hua,DONG Li-na,CHEN Jian-biao,YANG Jie,XIA Hong,PENG Mao-min,WANG Qing-qing,HU Ding-jin,ZHOU You-xiang. Identification of Unknown Pigment in Inferior Black Sesame Paste[J]. Food Science, 2012, 33(12): 200-204. DOI: 10.7506/spkx1002-6630-201212040 |
| |
| Authors: | DING Hua DONG Li-na CHEN Jian-biao YANG Jie XIA Hong PENG Mao-min WANG Qing-qing HU Ding-jin ZHOU You-xiang |
| |
| Affiliation: | (1. Institute of Quality Standard and Testing Technology for Agro-Products, Hubei Academy of Agricultural Sciences, Wuhan430064, China；2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) |
| |
| Abstract: | An unknown blue pigment was extracted from an inferior black sesame paste on the market.The maximum absorption wavelength of the pigment was determined by UV-visible spectroscopy.It was analyzed qualitatively by HPLC-MS and analyzed quantitatively by HPLC.The pigment had a high solubility in methanol.It could be effectively separated on Inertsil ODS-3 column using a mobile phase composed of 20 mmol/L ammonium acetate solution and acetonitrile(V/V = 70:30).It was identified as brilliant blue through ion-trap MS analysis.The results of quantitative analysis by HPLC with diode-array detection indicated that the content of brilliant blue in the inferior black sesame paste was 1.73 mg/kg. |
| |
| Keywords: | food authenticity sesame paste brilliant blue MS analysis |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
