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7 6 Vol. 7 No. 6 2016 6 Journal of Food Safety and Quality Jun., 2016 - - B 1, 薛昆鹏 2 1,, 金小青 2, 余冲 2, 赵岳星 (1., 321004; 2., 321014) 1, 2* 摘要 : 目的 - - B 方法 20% -, Welchrom P-SCX Welchrom, Welch Ultimate XB-C 18 (250 mm 4.6 mm, 5 μm) 75% -, 结果 Welchrom P-SCX,,, Welchrom P-SCX B 1.0~100.0 μg/l (r 2 0.9995), 2 91.4%~106.5%, RSD 2.1%~4.3% 结论 B,, B 关键词 : ; - ; ; B Determination of rhodamine B in pepper products by solid phase extraction high performance liquid chromatography-fluorescence detector XUE Kun-Peng 1, 2, JIN Xiao-Qing 1, 2, YU Chong 2 1, 2*, ZHAO Yue-Xing (1. Zhejiang Normal University Institute of Physical Chemistry, Jinhua 321004, China; 2. Welch Materials (Zhejiang) Co., Ltd., Jinhua 321014, China) ABSTRACT: Objective To establish a method for the determination of the rhodamine B (RB) in pepper products by solid phase extraction high performance liquid chromatography-fluorescence detector (SPE-HPLC-FLD). Methods The sample were extracted by acetonitrile and 20% acetone-n-hexane solution, then purified and concentrated with a strong positive ion exchange SPE column (Welchrom P-SCX) and a neutral alumina SPE column (Welchrom Alumina). The HPLC separation was performed on a Welch Ultimate XB-C 18 HPLC column (250 mm 4.6 mm, 5 μm), eluted with a mobile phase consisting of methanol and water (75:25, V:V). The analyzed sample was detected by fluorescence detector. The content of RB in pepper products was measured using peak area external standard method. Results The results showed that the method of using Welchrom P-SCX SPE column to pre-treat sample had higher efficiency, stability and better repeatability. The calibration curve showed a good linearity in the range of 1.0~100.0 µg/l with correlation coefficient (r 2 ) greater than 0.9995. The recoveries were 91.4%~106.5% at three spiked levels with the relative standard deviations (RSDs) of 2.1%~4.3%. Conclusion This 基金项目 : (2014C01025) Fund: Supported by Major Science and Technology Key Industrial Projects (2014C01025) * 通讯作者 :,, E-mail: eugenezhao@zjnu.com *Corresponding author: ZHAO Yue-Xing, Professor Level Senior Engineer, Zhejiang Normal University Institute of Physical Chemistry, No 688, Yingbin Road, Jinhua 321004, China. E-mail: eugenezhao@zjnu.cn

2376 7 method is sensitive, accurate and precise, which is very in accordance with technical standards of the RB detection. It is suitable for routine detection of the RB in pepper products. KEY WORDS: solid phase extraction; high performance liquid chromatography-fluorescence detector; pepper products; rhodamine B 1 引言 B(rhodamine B) B, [1],,, [2] (IARC) : B, [3], [4], 2008 B, [5,6], B,, B, B C 18 [7,8] [9,10] ( N- ) [11] (GPC) [12] [13,14], C 18,, ; (SPE),, ; SN/T 2430-2010 B GPC,,, B [15], 1 C=N N,,, 1%, Welchrom P-SCX SPE, - (HPLC-FLD) B,,, B,, B 2 材料与方法 2.1 材料 1 B Fig. 1 Structure of rhodamine B 2.1.1 样品来源, 5, 2.1.2 主要仪器与试剂 (Shimadzu LC-20AD, ); ( ); (); XW-80A ( ); 12 ( ) B( 99.0%) Dr. Ehrenstorfer, HPLC, Merck, ( ) Welchrom P-SCX Welchrom, : 0.0100 g B 100 ml, 50% -,, 0.1 mg/ml B 2.2 方法 2.2.1 辣椒制品前处理 (1) ( 2 mm) 1.0 g 25 ml, 10 ml, 10

6, : - - B 2377 min, ; 10 ml 2, 3 50, 6 ml 1%, Welchrom P-SCX SPE, SPE ( 2 mm) 1.0 g 25 ml, 10 ml 20% -, 10 min, 2, 3, Welchrom SPE, SPE (2) 1.0 g 25 ml, 10 ml, 10 min, ; 10 ml 2, 3 50, 6 ml 1%, Welchrom P-SCX SPE, SPE 1.0 g 25 ml, 10 ml 20% -, 10 min, 2, 3, Welchrom SPE, SPE 2.2.2 辣椒制品净化 (1) Welchrom P-SCX SPE 4 : 1 Welchrom P-SCX SPE 5 ml, 5 ml, ; 2 2.2.1 Welchrom P-SCX SPE, ; 3 5 ml, 10 ml, ; 4 10 ml 2% -, ; 5 50, 50% - 1 ml, 0.22 µm PTFE, HPLC-FLD (2) Welchrom SPE 4 : 1 Welchrom SPE 10 ml 20% -, ; 2 2.2.1 ; ; 3 30 ml 20% -, ; 4 10 ml 80% -, ; 5 80% - 10 ml, 0.22 µm PTFE, HPLC-FLD 2.3 色谱条件 : Welch Ultimate XB-C 18 (250 mm 4.6 mm, 5 μm); : : =75: 25; : 1.0 ml/min; : 20 μl; : 30 ºC; λ ex =550 nm, λ em =580 nm 2.4 2 种不同类型 SPE 小柱回收率对比试验 6, 4, 3, 1.0 g, 0.1 ml 100 ng/ml B Welchrom P-SCX Welchrom 2 SPE 2.2.1 2.2.2, 2.3, (RSD), 2 SPE 2.5 定性定量方法,, 100 ng/ml B - : =75: 25 0 0.5 1.0 2.0 5.0 10.0 50.0 80.0 100.0 ng/ml, 2.3, 3, (ng/ml), 3 结果与分析 3.1 提取溶剂的选择 B 3 > > B :,, ;, 1%,, 50, 1%, B, Welchrom P-SCX, 2 : 2a ; 2b (); 2c, 3 2 ; 2d, 3 B 2, Welchrom,,, [16], -, Welchrom,, 3 : 3a ; 3b (); 3c ( ), 3d ()

2378 7 2 Welchrom P-SCX (a: ; b: ; c: ; d: ) Fig. 2 The purification process of Welchrom P-SCX SPE column (a: sample extracting; b: loading; c: washing; d: eluting) 3 Welchrom (a: ; b: ; c: ; d: ) Fig. 3 The purification process of Welchrom Alumina SPE column (a: sample extracting; b: loading; c: washing; d: eluting) 3.2 检测器及检测波长的选择 HPLC B,,,,, B, HPLC-FLD 3.3 2 种 SPE 前处理方法的对比, β- [17],,, SPE B, ; C=N N,, Welchrom P-SCX Welchrom 2 SPE, 1 : Welchrom SPE Welchrom P-SCX SPE, ( 4 ), SPE B,, 4%, SPE, Welchrom P-SCX SPE,,,,, 1, Welchrom P-SCX SPE 3.4 标准曲线线性范围 20 µl,, : B 0.5~100 ng/ml; (Y, X, ng/ml) Y=43631.8 X+23531, 0.9995, 5 B 3.5 方法检测限, 3 (S/N 3), B 0.2 ng/g 3.6 回收率和精密度 9, 3, 1.0 g( 0.001 g),

6, : - - B 2379 Table 1 表 1 Welchrom P-SCX 和 Welchrom 中性氧化铝的净化效果比较 (n=5) Comparison of purification effects between Welchrom P-SCX and Welchrom Alumina SPE column (n=5) SPE (mg/kg) (µg/kg) (%) RSD/% P-SCX - 10.0 101.0 3.6-10.0 83.9 8.4 P-SCX - 10.0 98.4 4.3-10.0 85.2 9.7 3.7 实际样品测定 5 5, 10 B 6, 表 2 罗丹明 B 加标回收率结果 (n=3) Table 2 Recovery results of rhodamine B (n=3) (mg/kg) (µg/kg) (%) RSD/% - 5.0 91.4 3.6-10.0 97.9 2.8 4 Welchrom (a) Welchrom P-SCX (b) Fig. 4 Chromatograms of spike sample for Welchrom Alumina (a) and Welchrom P-SCX (b) SPE column - 50.0 104.0 2.1-5.0 93.2 4.3-10.0 98.7 3.1-50.0 106.5 2.3 5 B Fig. 5 Chromatogram of rhodamine B standard solution 100 ng/ml B 0.05 0.1 0.5 ml, 2.2.1 2.2.2,, 2 2, 91.4%~106.5%, 2.1%~4.3%, 6 Fig. 6 Chromatogram of dry red pepper sample 4 结论 B (1%), Welchrom P-SCX

2380 7 SPE, HPLC-FLD B, B SPE-HPLC-FLD, 91.4%~106.5%, 0.05 ng/g, B, B 参考文献 [1],,,. - B[J]., 2011, 32(8): 238 243. Li XY, Li M, Chen QF, et al. Determination of rhodamine B in red wine by solid phase extraction-high performance liquid chromatography [J]. Food Sci, 2011, 32(8): 238 243. [2],,,. B [J]., 2012, 30(10), 109 111. Lu ZY, Feng YY, Wang F. Determination of rhodamine B in chilli peppers by solid phase extraction-high performance liquid chromatography-tandem mass spectrometry [J]. Farm Mach, 2012, 30(10), 109 111. [3],,. - - B[J]., 2012, 30(7): 672 676. Yin F, Ding ZW, Yang ZJ. Determination of rhodamine B in spices by solid phase extraction-high performance liquid chromatography-tandem mass spectrometry [J]. Chin J Chromatogr, 2012, 30(7): 672 676. [4],,. B [J]., 2010, 31(4): 223 225. Cheng H, Li B, Zhan CH. HPLC-MS/MS determination of rhodamine B residue in Chinese preserved sausages [J]. Food Sci, 2010, 31(4): 223 225. [5],,. B [J]., 2015, 27(3): 297 301. Yin SY, He WW, Jiang DG. Investigation and anaylsis of rhodamine B s content in chilli (dry) and ground chilli peppers [J]. Chin J Food Hyg, 2015, 27(3): 297 301. [6],. B [J]., 2011, 18( 9) : 153 157. Chen YM, Yu M. Rhodamine B staining foods on the human body and test [J]. Friend Sci Amateurs, 2011, 18(9): 153 157. [7],. B[J]., 2011, 21(7): 1648 1649. Sun LL, Yang ZH. HPLC determination of rhodamine B in foods [J]. Chin J Health Lab Technol, 2011, 21(7): 1648 1649. [8] Sun HE, Sun N, Li H, et al. Development of multiresidue analysis for 21 synthetic colorants in meat by microwave-assisted extraction solid phase extraction reversed-phase ultra high performance liquid chromatography [J]. Food Anal Method, 2013, 6(5): 1291 1299. [9],,,. - 7 [J]., 2010, 28(6): 590 595. Hu X, Xiao G, Pan W, et al. Simultaneous determination of 7 rhodamine dyes in hot chili products by high performance liquid chromatography-tandem mass spectrometry [J]. Chin J Chromatogr, 2010, 28(6): 590 595. [10],,. B[J]., 2014, 42(1): 248 249. Liu Q, Bai F, Liu LL. Determination of rhodamine B in chili patse by HPLC fluorimetric method [J]. J Anhui Agric Sci, 2014, 42(1): 248 249. [11] Gao H, Yang M L, Wang M G, et al. Determination of 30 synthetic food additives in soft drinks by HPLC/electrospray ionization-tandem mass spectrometry [J]. J AOAC Int, 2013, 96(1), 110 115. [12] SN/T2430-2010 B [S]. SN/T2430-2010. Determination of rhodamine B in foods for import and export [S]. [13] Tang BB, Xi CX, Zou Y, et al. Simultaneous determination of 16 synthetic colorants in hotpot condiment by high performance liquid chromatography [J]. J Chromatogr B, 2014, 960 (1): 87-91. [14] Qi P, Lin ZH, Li JX, et al. Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products [J]. Food Chem, 2014, 164(1): 98 103 [15],,,. B [J]., 2011, 36(3): 17 21. Miao L, Guo ZH, Mo JL, et al. Determination of rhodamine B in condiment by ultra performance liquid chromatograph with fluorescence detector [J]. Guangzhou Chem, 2011, 36(3): 17 21. [16],,,. - 15 [J]., 2015, 33(10): 1097 1103. Huang L, Dai YF, Wang PY, et al. Rapid screen of 15 basic artificial dyes in fishery products by ultra performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry [J]. Chin J Chromatogr, 2015, 33(10): 1097 1103. [17],,. - B 123[J]., 2012, 22(8): 1766 1769. Li XP, Pan SD, Zhao YG. Simultaneous analysis of rhodamine B and rhodamine 123 in chilli powder by high performance liquid chromatography with fluorescence detection after solid-phase extraction [J]. Chin J Health Lab Technol, 2012, 22(8): 1766 1769. 作者简介 ( 责任编辑 : 白洪健 ) 薛昆鹏, 工程师, 主要研究方向为食品安全检测 E-mail: kunpengxue@welchmat.com 赵岳星, 教授级高级工程师, 主要研究方向为药物分析和食品安全检测 E-mail: eugenezhao@zjnu.cn