. K HPLC. 2 ~ 50 μg / ml r ~ mg / kg 15
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1 HPLC ECONOMOU A FIELDEN P R. Applications potentialities and limitations of adsorptive stripping analysis on mercury film electrodesj. Trends Anal Chem OL IVEIRA M FSACZK A AOKUMURA L Let al. Simultaneous determination of zinc copper lead and cadmuth in fuel ethanol by anodic stripping voltammetry using a glassy carbon-mercury-film electrodej. Anal Bioanal Chem BA BAEI ASHAMS ESAMADZADEH A. Simultaneous determination of copper bismuth and lead by adsorptive stripping voltammetry in the presence of thymolphthalexonej. Anal Sci DU XIAOYAN GONG WEILEI ZHANG YUXUE et al. Bismuth film-modified gold electrodes for the determination of trace level of heavy metals in vegetablesj. Sensor Lett J BABKINA S S ULAKHOVICH N A. Complexing of heavy metals with DNA and new bioaffinity method of their determination based on amperometric DNA-based biosensorj. Anal Chem HOCEVAR S B SVANCARA IOGOREVC B. Antimony film electrode for electrochemical stripping analysisj. Anal Chem 5. K J Pb CdJ J HPLC HPLC CAPCELL PAK C 18 MG 250 mm 4. 6 mm 5 μm mmol / L nm 2 ~ 50 μg / ml r ~ mg / kg % ~ % n = % ~ 8. 1% 15 HPLC O X836 B Methodology of simultaneous determination of illegally added industrial dye in condiments by HPLC Zhao HaiyanZhao RongLi BingChen Zhonghui Wu Guohua Beijing Center for Disease Prevention and ControlBeijing China Abstract Objective To determine 15 kinds of industrial dyes simultaneously in condiments with high performance liquid chromatography HPLC. Methods Samples were separated on a CAPCELL PAK C 18 MG 250 mm 4. 6 mm 5 μm chromatographic column and gradient eluted with nitrofuran-acetonitrile-20 mmol / Lammonium acetate and detected at and 600 nm. Results The calibration curve showed good linearity in the rang of 2 ~ 50 μg / mland the correlation coefficients were better than The limits of detection were in the rang of ~ mg / kg. The recoveries of standard addition at three levels was % ~ % and the RSD n = 6 was 0. 8% ~ 8. 1%. Conclusion The method was sensitive and accurateit could be used for the detection of the 15 kinds of industrial dyes in condiments simultaneously. Key words Industrial dye Sudan Condiment HPLC food contaminants food safety QN zhaohy_yan@ hotmail. com
2 528 CHINESE JOURNAL OF FOOD HYGIENE Chrysoidine G 250 mm 5 μm Rhodamine B Ⅱ Orange Ⅱ A 20 mmol / L B Metanil Yellow Para Red Sudan Yellow Sudan Orange Ⅰ ~ Ⅳ Sudan Ⅰ ~ Ⅳ B Sudan Black B 35 Solvent Blue 35 7B Sudan Red 7B 18 min G Sudan Red G 27 min min Ⅱ G Ⅰ Ⅱ 450 nm Ⅲ Ⅳ 7B 530 nm nm ml / min μl ~ 5 g 50 ml 5 ml min r / h 10 min10 μl Ⅱ Ⅱ 15 1 C = c 10 W 1. 1 C μg / g Waters-Allains2695 c μg / ml Waters-2996 W g g Ⅱ Ⅱ 10 ml / 50 /50 G Ⅰ Ⅱ Ⅲ Ⅳ 7B 35 C A B C 0 min μl HPLC mmol / L 20 mmol / L Ⅱ 1. 0 ml Ⅱ Ⅱ 10 mmol / L 10 ml G Ⅰ Ⅱ Ⅲ Ⅳ 7B 20 mmol / L 35 / 50 / ml 10 ml / 50 / G μg / ml 7B Ⅳ 1. 2 CAPCELL PAK C 18 MG 4. 6 mm /
3 HPLC mmol / L / nm Ⅱ G Ⅰ Ⅱ 530 nm Ⅲ Ⅳ 7B 600 nm λ = 600 nm 2. 3 Ⅱ / Ⅰ~ Ⅳ 35 7B B G Ⅰ~ Ⅳ Ⅳ 7B B Ⅱ 4 / / 90 / ~ 50 μg / ml 1 1 Table 1 15 Linear equations and detection limits of 15 kinds of illegally added industrial dyes R mg / kg Ⅱ Y = 28400X Y = 51100X Y = 43400X Y = X Y = 55700X Y = 8740X B Y = 56800X Y = 55300X Y = 18700X Y = 30600X Y = 50500X G Y = 25800X Y = 25300X Y = 19500X Y = 30700X a λ = 450 nm 1 Ⅱ G 8 Ⅰ 9 Ⅱ b λ = 530 nm 1 2 Ⅲ 3 Ⅳ 4 7B c λ = 600 nm 1 B Figure 1 Chromatogram of standard industrial dyes 6 40 μg / g Ⅱ
4 530 CHINESE JOURNAL OF FOOD HYGIENE a λ = 450 nm 1 Ⅱ 2 b λ = 530 nm 1 2 7B Figure 2 2 Chromatogram of samples Table 2 Ⅱ B Ⅳ G Ⅰ Ⅱ Ⅲ The recovery of standard addition and precision of the method n = 6 μg / g μg / g % RSD% Table 3 3 Contents of illegally added industrial dyes detected in samples mg / kg Ⅱ Ⅰ Ⅱ Ⅲ Ⅳ G 35 7B B / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / 4 / 1. 3 / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / 3. 4 / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / /
5 HPLC Ⅱ J J RP-HPLC - S. J LC-MS / MS 8. R. J Ⅱ J GB / T LC-ESI / MS Ⅰ ~ ⅣJ Ⅰ 5. GC-MS J ⅡJ HPLC HPLC CAPCELL PAK CR 4. 6 mm 150 mm 5 μm 25 mmol / L % V / V 1. 0 ml / min 200 nm 0. 2 ~ μg μg 99. 5% ~ % RSD 1. 03% HPLC O TS B Determination of glucosamine hydrochloride in health food by HPLC Gan BinbinLiu ZhanhuaLi Shaohao Guangxi Zhuang Autonomous Region Center for Disease Prevention and ControlNanning China Abstract Objective To establish a method for the determination of glucosamine hydrochloride in health food by HPLC. Methods Samples were extracted ultrasonically with water and separated on a CAPCELLPAKCR column 4. 6 mm 150 mm5 μm the mobile phase consisted of 25 mmol ammonium acetate + acetonitrile in 0. 1% formic acid V / V. The flow rate was 1. 0 ml / min the detection wavelength was 200 nm. Results The standard curve of glucosamine hydrochloride was linear over the range in 0. 2 ~ μg r = The limit of detection was μg. The recovery was 98. 1% ~ 104% RSD was 1. 03%. Conclusion This method is simpleaccurate and reliable which can be used for the quality control of glucosamine hydrochloride in health food. Key words HPLC glucosamine hydrochloride fanction food GAH D gan-bb@ tom. com
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