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Method for rapidly detecting contents of amaranthus red and brilliant blue in foods

A kind of amaranth and food technology, which is applied to the field of rapid detection of amaranth and brilliant blue content in food, and the detection of pigment content in food, which can solve the problems of difficult determination of extracted substances, achieve low detection cost, simple operation method, Obvious results

Inactive Publication Date: 2013-09-11
HUAIHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the polymer phase generated in the traditional polymer two-phase extraction technology is mostly a highly viscous opaque solution, which brings difficulties to the subsequent determination of the extracted substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, a kind of method for quickly detecting the content of amaranth and brilliant blue in food, its steps are as follows:

[0017] (1) Preparation of the working curve: Take 0.04-4.0 mL of amaranth with a concentration of 100 μg / mL and 0.015-1.50 mL of a standard solution of bright blue pigment with a concentration of 100 μg / mL, put them into colorimetric tubes, and then add 0.3 mL of ionic liquid 1-butyl-3-methylimidazolium bromide was diluted to 10mL with distilled water, and the absorbance of the pigment standard solution was measured with a UV-visible spectrophotometer: the detection wavelengths of amaranth and brilliant blue were 522nm and 630nm respectively; Working curve, get the linear regression equation;

[0018] (2) Sample processing: Food samples are liquid samples or solid samples, and the following methods are used for processing:

[0019] Liquid sample: Take 2.0mL of suction-filtered sample in a 10mL centrifuge tube, add 0.3mL ionic liquid 1-but...

Embodiment 2

[0022] Embodiment 2, the method experiment of fast detection amaranth and brilliant blue content in the grape-flavored carbonated drink, concrete steps are as follows:

[0023] 1. Making the working curve: the method is the same as the method in Step 1 of Example 1.

[0024] Table 1: Linear regression equations and associated results for pigments

[0025] pigment Working curve Linear range (μg / mL) Molar absorptivity ε(L / mol cm) Detection limit (μg / mL) RSD(%) Amaranth Y=0.0231x+0.0031 0.40-40.0 1.40×10 5 0.034 0.026 Bright blue Y=0.0952x-0.0034 0.15-15.0 7.55×10 5 0.011 0.035

[0026] 2. Sample processing

[0027] Take 3.00mL of a certain brand of grape-flavored beverage in a 10mL stoppered centrifuge tube, and heat it ultrasonically for 10min to remove CO 2 , add 0.3mL 1-butyl-3-methylimidazolium bromide ionic liquid, dilute to 4mL mark with distilled water, add 3.5g K 2 HPO 4 , shake until completely dissolved, centrifuge at ...

Embodiment 3

[0028] Embodiment 3, the experiment of the method for rapidly detecting the content of Brilliant Blue in blueberry-flavored sports drinks, the specific steps are as follows:

[0029] 1. Preparation of working curve: Take 0.015, 0.05, 0.10, 0.20, 0.40, 0.60, 0.80, 1.00, 1.50ml of 100μg / mL brilliant blue standard solution, put it into a 10mL colorimetric tube, and then add 0.3mL of ionic liquid 1 respectively -Butyl-3-methylimidazolium bromide, dilute to scale with distillation, measure absorbance at 630nm wavelength;

[0030] 2. Sample processing

[0031] Sonicate the beverage for 5 minutes to fully remove carbon dioxide, take 3.00mL of beverage into a 10mL stoppered centrifuge tube, add 0.3mL of 1-butyl-3-methylimidazolium bromide, dilute to the 4mL mark with distilled water, add 3.5g of K 2 HPO 4 , shake until completely dissolved, centrifuge at 3000r / min for 2-3min to form a two-water phase, use a syringe to transfer the upper layer of ionic liquid to a 10mL colorimetric t...

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Abstract

The invention provides a method for rapidly detecting the contents of amaranthus red and brilliant blue in foods. The method comprises the following steps of: respectively taking an amaranthus red standard solution, a brilliant blue pigment standard solution and 0.3mL of ion liquid into a colorimetric tube; diluting and making up to volume being 10mL; determining the absorbance of the amaranthus red and brilliant blue pigment standard solutions on a 522nm place and a 630nm place by utilizing an ultraviolet and visible spectrophotometer, and making working curves to obtain equations of linear regression; filtering a liquid food sample or solid food sample dissolving solution and extracting by an ion liquid double-water-phase system formed by 1-butyl-3-methylimidazole bromide and K2PHO4; diluting an ion liquid phase to a constant volume and determining the absorbance of the system; respectively calculating to obtain the contents of the amaranthus red and the brilliant blue in the foods according to the equations of linear regression. The method disclosed by the invention is easy to operate and does not need to use a plurality of volatile solvents; the separation time is short and an instrument is common and easy to obtain; the method disclosed by the invention can be used for performing rapid, convenient, environment-friendly and economical qualitative and quantitative determination for quality inspection departments and manufacturing enterprises.

Description

technical field [0001] The invention relates to a method for detecting pigment content in food, in particular to a method for rapidly detecting the content of amaranth and brilliant blue in food, and belongs to the technical field of food safety additive detection. Background technique [0002] Amaranth and Brilliant Blue are two kinds of synthetic food colorings that are used frequently, and are widely used in the production of various foods. Adding these two pigments at the same time can make the food appear purple. However, in recent years, some researchers have found that this type of food coloring is unsafe or harmful to the human body. Although the hazards of edible synthetic colorings are still inconclusive, they have no nutritional value and are of no help to human health. In response to this situation, the health departments of various countries have regulated the use of synthetic food coloring in food production in the form of laws and regulations. my country has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N1/28G01N1/38
Inventor 沙鸥马卫兴陈丽马晓冬
Owner HUAIHAI INST OF TECH
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