キャピラリー電気泳動による食品中の食用タール色素の分析 Determination of Synthetic Food Dyes in Food by Capillary Electrophoresis

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キャピラリー電気泳動(CE)を用いて我が国の許可色素12種の分析法を検討した.食品中の色素を水および0.5%アンモニア-エタノール(1 : 1)混液で抽出し,色素抽出液をSep-Pak Plus tC18による固相抽出法で精製した.CE条件はキャピラリーにバブルセルキャピラリー,泳動液に20%アセトニトリル含有10 mmol/Lリン酸二水素カリウム-5 mmol/L炭酸ナトリウム緩衝液(pH 10.0)を用いた.各色素の移動時間および面積値の変動係数はそれぞれ0.28~0.62%,1.84~4.30%であり,吸収スペクトルによる確認限度は5~10 μg/mLであった.各色素の清涼飲料水,キャンディーおよび漬物からの添加回収率(10 μg/g)は70.0~101.5%であり,本法を市販食品に適用した.

A method for the determination of 12 synthetic food dyes (Amaranth, Erythrosine, Allura Red AC, New Coccine, Phloxine, Rose Bengal, Acid Red, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, Indigo Carmine) in food was developed using capillary electrophoresis (CE) with photodiode array detection.<br>The dyes were extracted with water and 0.5% ammonia-ethanol (1 : 1) mixture, and cleaned up using solid-phase extraction (Sep-Pak Plus tC18). The dyes were eluted with methanol from the cartridge. The dyes were separated by CE on a bubble cell fused-silica capillary (72 cm to the detector, 75 μm i.d.) using 20% acetonitrile in a mixture of 10 mmol/L potassium phosphate, monobasic and 5 mmol/L sodium carbonate (pH 10.0) as the running buffer. Identifications of the dyes were performed on the basis of the migration time and the absorbance spectrum of each peak. The coefficients of variation of the migration times and the peak areas were 0.28-0.62% and 1.84-4.30%, respectively (<i>n</i>=5). The identification limits using the absorbance spectra of the dyes were 10 μg/mL for Brilliant Blue FCF and Fast Green FCF, and 5 μg/mL for the other 10 dyes. The recoveries of the 12 dyes from pickles, soft drinks and candies at the level of 10 μg/g were 70.0-101.5%. The method was applied to the analysis of dyes in foods. The dyes detected by CE were in agreement with those detected by paper chromatography.

収録刊行物

  • 食品衛生学雑誌 = Journal of the Food Hygienics Society of Japan

    食品衛生学雑誌 = Journal of the Food Hygienics Society of Japan 45(3), 150-155, 2004-06-25

    [日本食品衛生学会]

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各種コード

  • NII論文ID(NAID)
    10013655607
  • NII書誌ID(NCID)
    AN00117741
  • 本文言語コード
    JPN
  • 資料種別
    NOT
  • ISSN
    00156426
  • NDL 記事登録ID
    7020066
  • NDL 雑誌分類
    ZS17(科学技術--医学--衛生学・公衆衛生)
  • NDL 請求記号
    Z19-364
  • データ提供元
    CJP書誌  NDL  IR  J-STAGE 
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