超声波萃取辣椒粉中苏丹红类染色剂的工艺研究

利用超声波萃取技术萃取辣椒粉中的苏丹红类染色剂,通过单因素实验对苏丹红的超声萃取条件进行了优化.考察了萃取剂、超声时间、液固比和超声温度对苏丹红萃取效果的影响.实验结果表明,辣椒粉中苏丹红的最佳超声波萃取条件为：萃取剂使用正己烷、超声时间30 min、液固比20∶1（mL/g）、超声温度50℃.最后采用毛细管电泳法对经最佳萃取条件处理后的辣椒粉样品及辣椒粉加标样品（含有苏丹红I号及II号）进行分析检测,最终检测出辣椒粉样品中含有3.04 mg/g苏丹红II号.

Study on the ultrasonic extraction of Sudan dyes from chili powders

The ultrasonic extraction technology was used for the extraction of Sudan dyes from chili pow- ders. The extraction condition was optimized through the single factor experiment. Effects of the extraction solvent, extraction time, liquid-solid ratio, extraction temperature on the extraction of Sudan dyes were in- vestigated. The optimized extraction condition was as follows： n-hexane as the extraction solvent ; 30 rain as the extraction time; 20：1 as the liquid-solid ratio; 50 ℃ as the extraction temperature. Then, capillary electrophoresis was used for the determination of Sudan I and Sudan II in the blank and spiked chili pow- der. Finally, 3.04 mg/g of Sudan II was detected in the blank chili powder.