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| Determination of Bordeaux R in Meat Products by SPE-HPLC |
| QIAN Kai;CHE Wen-jun;LU Jian;WU Zhong-ping;WANG Yan-qin |
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Abstract A solid phase extraction coupled with high performance liquid chromatography (SPE-HPLC) method was developed for the determination of bordeaux R in meat products. Samples were extracted with aqueous acetonitrile solution under ultrasonication, and cleaned up by Oasis WAX solid phase extraction. The separation of bordeaux R was carried out on a C18 column using acetonitrile-ammonium acetate buffer as mobile phase. The prepared calibration curve was linear between 0.5 and 10.0 mg/L with correlation coefficient more than 0.999. The mean recoveries at spiked levels of 1.0, 2.0 and 10.0 mg/kg were in the range of 90.6%to 105.2%with RSDsof 1.79%to 4.25%(n=6). The limit of detection was 0.26 mg/kg. The SPE-HPLC method was sensitive, reproducible and accurate.
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2013, Vol. 27 
