Optimization of the determination of acid orange Ⅱin soy sauce and pot-roast meat products

An optimized method was developed for the determination of acid orangeⅡin soy sauce and pot-roast meat products by HPLC-SPE.Samples were firstly removed oil by petroleum, extracted by ammonia-ethanol-water solution (20∶70∶10 of volume ratio) , concentrated by water bath at 70℃, and adjusted p H value to 5⁶.Then, the extraction was cleaned and enriched by Agela Cleanert WPAX weak anion exchange column.The elution was dried by water bath at 60℃and dissolved with water to a constant volume.Sample solution were separated by Thermo Hypersil Gold