薄层色谱分离分光光度法测定辣椒酱中苏丹红Ⅰ

Separation and Determination of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography and Spectrophotometry

摘要:

通过自制硅胶G板，利用薄层色谱法对辣椒酱中的苏丹Ⅰ进行分离，刮下斑点，溶解后用分光光度法测定，所得的波长和吸光度的谱图与标准溶液的谱图进行对照，从而确定辣椒样品中存在苏丹红Ⅰ。该方法简便快捷，现象明显，经济实用，结果可靠，尤其适合于基层检测机构及小工厂的有关食品检验。

Abstract:

Separation of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography as well as its determination by spectrophotom- etry were studied. Using the self-made silica gel G board, Sudan I was isolated by thin layer chromatography and the spot shaved from the silica gel G was dissolved and then determined by spectrophotometer. Results showed that this method can quickly determine the content of Sudan Ⅰin hot pepper sauc. It especially suited small the food inspection and testing for company and primary examination units.