Analysis of malachite green and leuco-malachite green in sea food

被引：0
|
作者：
Choi, Dongmi [1 ]
Hong, Soongun [1 ]
Im, Moohyeog [1 ]
Jeong, Jiyoon [1 ]
Chang, Moonik [1 ]
Park, Kunsang [1 ]
Hong, Mooki [1 ]
Woo, Gunjo [1 ]
机构：
[1] Korea Food & Drug Adm, Ctr Food Evaluat, 231 Jinheung Ro, Seoul 122704, South Korea
来源：
ANALYTICAL SCIENCE AND TECHNOLOGY | 2006年 / 19卷 / 02期
关键词：
malachite green; leuco-malachite green; sea food; HPLC;
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
To determine malachite green and leuco-malachite green residues in sea food, a liquid chromatographic method has been optimized. The target compounds were extracted in the homogenized edible tissues with a mixture of Mcllvaine buffer-acetonitrile and partitioned against dichloromethane. After concentrating the lower layer, the resulting residues were re-dissolved in methanol and analyzed by the HPLC with visible detector at 620 nm using acetonitrile-acetate buffer. For the analysis of leuco-malachite green with malachite green simultaneously, post-column packed with lead(tV) oxide was used for oxidizing leuco-malachite green to malachite green. The correlation coefficients(r(2)) was 0.9989 for malachite green, and 0.9995 for leuco-malachite green. The limit of detection was 0.005 mg/kg for the combined of malachite green and leuco-malachite green at signal/noise >= 3. The recovery rate was within a reliable range of 84-98% (CV 3-16%). Leuco-malachite green were detected in carp and crusian carp.
引用
收藏
页码：142 / 148
页数：7
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