市售乳製品、清涼飲料、兒童食品、醃漬蔬菜與素食食品中食用煤焦色素之檢驗與調查   全文下載

Analysis of Food Coal-Tar Dyes in Commercial Dairy Product, Soft Drink, Child Food, Pickle and Vegetarian Food

本研究首先對市售乳製品、清涼飲料、兒童食品、醃漬蔬菜與素食食品中酸性煤焦色素之檢驗作探討，發現酸性煤焦色素前處理之色素溶出液加三倍量水後，以醋酸調呈pH4~5，直接通入2~3g聚醯胺之層析玻璃管柱，可避免色素之流失。以纖維素作薄層板，正丁醇：乙醇：1%氯水（6 ： 2 ： 3，體積比）或正丁醇 ： 乙醇 ： 0.5N醋酸（6 ： 2 ： 3，體積比）為展開溶媒，可得良好之煤焦色素之薄層層析分離效果。依此方法抽驗乳製品62件、清涼飲科67件、兒童食品76件、醃漬蔬菜57件與素食食品55件，共計317件，大體而言，除11件食品添加與規定不符之媒焦色素，佔3.5%，以及不含色素或含天然色素之外，皆添加合乎規定之酸性煤焦色素，在不符合規定之11件食品中醃漬蔬菜檢出規定外黃色煤焦色素6件，佔醃漬蔬菜10.5%，素食食品檢出與規定不符之食用黃色四號色素與規定外之綠色煤焦色素5件，佔素食食品10.0%。

A TLC analysis of coal-tar dyes in 62 dairy products, 67 soft drinks, 76 child foods, 57 pickles and 55 vegetarian foods were performed. Samples were extracted by the appropriate solvent according to the required methods. Then were diluted three fold with water, adsorbed in a polyamide column, and re-dissloved from column by a mixture of 1-3% ammonia water and methanol. The eluent was concentrated ans was analyzed by TLC method with Cellulose TLC plate, the mobile phase was solublized in n-Butanol/Ethanol/1% Ammonia water(6 : 2 : 3) or n-Butanol/Ethanol/0.5 N Acetic acid (6 : 2 : 3). The results showed a good reproducibility and most of samples qualifiable to meet the requirement of sanitary regulations, except 6 samples of pickels contained yellow coal-tar dye and 5 samples of vegetarian foods contained tartrazine and green coal-tar dye which the of1icial regulation does not permit.