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《Chinese Journal of Analytical Chemistry》 2006-06
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Residues Determination of Para red by in Pimiento Catsup and Chili Sauce Sample by Gel Permeation Chromatography

Yin Juyi~*,Li Zuoqin,Xie Donghua~*,Ni Meilin,Fang Keteng,Yu Xuejun,Fan Yuanmu(Food Safety Testing Subsection,Inspection and Quarantine Technology Center,Ningbo Entry-Exit Inspection and Quarantine Bureau of the Pepople′s Republic of China,Ningbo 315012)  
A high performance liquid chromatographic(HPLC) method is described for the residue determination of para red.The complex sample was extracted by the acetonitrile and GPC operateing for decontamination,then,concentrated and(dissolved) for HPLC analysis.The chromatographic column used in the analysis was MG-Ⅱ ODS C_(18),the mobile phase was a mixture of acetonitrile-water.Samples were detected with a(Variable) Wave Detector(VWD) at 485 nm.The(response) for para red was linear in the range of 0.02-1.0 mg/L,with a correlation coefficient(R~2) of 0.9978.When fortified with Para red was at 0.05,0.1,0.2,0.5,1.0 μg/g,the mean recoveries were 71.0%-90.44% and 72.1%-91.8%,respectively.The limit of detection of para red residues was 0.05 μg/g.
【CateGory Index】: TS264.2
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