Additive detection in food

This standard specifies the determination method for synthetic colorants (excluding aluminum colored ingots) in beverages, formulated wines, hard candies, candies, starch gummies, chocolate beans, and colored sugar coated products. This standard is applicable to the determination of synthetic colorants (excluding aluminum colored ingots) in beverages, prepared wines, hard candies, preserves, starch gummies, chocolate beans, and colored sugar coated products. Principle 2: Artificial colorants in food are extracted using polyamide adsorption or liquid-liquid distribution methods to prepare an aqueous solution, injected into a high-performance liquid chromatograph, separated by reverse phase chromatography, and quantified based on retention time and comparison with peak area. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is grade I water as specified in GB/T6682. 3.1 Reagent 3.1.1 Methanol (CH, OH): Chromatically pure. 3.1.2 n-hexane (C, Hu). 3.1.3 Hydrochloric acid (HC). 3.1.4 Acetic acid (CH, COOH). 3.1.5 formic acid (HCOOH). 3.1.6 Ammonium acetate (CH, COONH). 3.1.7 Citric acid (C, H, O, ● H2O). 3.1.8 Sodium sulfate (NasSO,). 3.1.9 n-butanol (C; H. O). 3.1.10 Trioctylamine (C.Hs: N). 3.1.11 Anhydrous ethanol (CH, CH2OH). 3.1.12 Ammonia water (NH; ● H2O): content 20%~25%. 3.1.13 Polyamide powder (nylon 6): over 200 μ M (mesh) sieve. 3.2 Reagent preparation 3.2.1 Ammonium acetate solution (0.02 mol/L); Weigh 1.54 g of ammonium acetate, add water to 1000 mL, dissolve, and filter through a 0.45 pm microporous filter membrane. 3.2.2 Ammonia solution: Measure 2 mL of ammonia water, add water to 100 mL, and mix well. 3.2.3 Methanol formic acid solution (6+4, volume ratio): Measure 60 mL of methanol and 40 mL of formic acid, and mix well

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