title: Simultaneous determination of 16 synthetic colorants in hotpot condiment by high performance liquid chromatography.
abstract: A simultaneous determination method for 16 synthetic colorants in hotpot condiment was developed by high performance liquid chromatography. The samples were successively extracted with 2 mol/L carbamide solution containing 5% ammonia (dissolved in methanol) and methanol-acetone solution, and then the target analytes could be divided into two groups named as lipid-soluble and water-soluble colorants by ethyl acetate-cyclohexane with liquid-liquid extraction. The lipid-soluble and water-soluble colorants were purified by gel permeation chromatography and solid phase extraction column packed with polyamide resin, respectively. The obtained two eluates were combined, concentrated, and separated by C18 column and determined by diode array detector. Good linear relationships between peak areas and the concentrations of the synthetic colorants were obtained in the range of 0.01-50.0mg/L with correlation coefficients above 0.999 (n=10). The limits of detection and quantitation were 1-3 and 10 μg/kg for 16 synthetic colorants, respectively. The average recoveries at the spiked levels of 5, 10, 20 and 50 μg/kg were in the range of 63.2-97.1% with relative standard deviations (n=6) around 1.5-10.6%. This method is sensitive and reliable, and can be used to simultaneously determine 8 lipid-soluble and 8 water-soluble colorants in hotpot condiment.
authors.affiliation: College of Resources and Environment, Southwest University, Key Laboratory of Eco-environments in Three Gorges Reservoir Region, Ministry of Education, Chongqing 400715, China; Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
authors.forename: Bobin
authors.initials: B
authors.lastname: Tang
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
authors.forename: Cunxian
authors.initials: C
authors.lastname: Xi
authors.affiliation: Chongqing Municipal Environmental Monitoring Center, Chongqing 401121, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Zou
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
authors.forename: Guomin
authors.initials: G
authors.lastname: Wang
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
authors.forename: Xianliang
authors.initials: X
authors.lastname: Li
authors.affiliation: Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
authors.forename: Dongdong
authors.initials: D
authors.lastname: Chen
authors.affiliation: College of Resources and Environment, Southwest University, Key Laboratory of Eco-environments in Three Gorges Reservoir Region, Ministry of Education, Chongqing 400715, China. Electronic address: jzhzhang@swu.edu.cn.
authors.forename: Jinzhong
authors.initials: J
authors.lastname: Zhang
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003212:Condiments / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis*; D057230:Limit of Detection; D016014:Linear Models; D008567:Membranes, Artificial; D015203:Reproducibility of Results
chemical_list: D005505:Food Coloring Agents; D008567:Membranes, Artificial
keywords: HPLC; Hotpot condiment; Simultaneous determination; Synthetic colorant