液相色谱/四级杆-飞行时间质谱对人造奶油中苏丹类染料的检测  

Determination of Sudan dyes in margarine by LC/Q-TOF

作　　者：赵延胜[1,2] 储晓刚[1] 王菡[1] 张峰[1] 杨敏莉[1] 董英[2] 

机构地区：[1]中国检验检疫科学研究院,北京100123 [2]江苏大学,镇江212013

出　　处：《食品安全质量检测学报》2011年第2期59-66,共8页Journal of Food Safety and Quality

基　　金：北京市科技计划项目:食品中未知添加物质的筛查确证技术研究:D08050200310803;国家质检总局科技计划项目:儿童食品中色素分解机理研究:2010IK138

摘　　要：建立了人造奶油中苏丹类染料化合物的液相色谱-四级杆飞行时间质谱的检测方法。样品经正己烷振荡提取和凝胶渗透色谱净化,液相色谱分离后采用四级杆-飞行时间质谱进行分析,种化合物的检测限在0.75～5ng/mL之8间;通过飞行时间质谱的精确质量数功能与谱图数据库检索,对8种苏丹类染料化合物进行精确的匹配和鉴定,除苏丹红G外,其余其中染料匹配度均在94%以上,并通过二级质谱对化合物的结构进行了进一步确证。A method of screening and determination Sudan dyes in margarine by LC/Q-TOF.The compounds were extracted by n-hexane and cleaned by GPC.The limit of detection of 8 kinds of Sudan dyes was between 0.75～5 ng/mL analysed by LC/Q-TOF.8 kinds of Sudan dyes were matched and identified by the function of precision mass searching and the mass spectrum library searching.The results displayed that the matching scores of all of dyes were high than 94% except Sudan red G.Then the compounds were confirmed by the secondary mass spectrum.

关 键 词：人造奶油 苏丹类染料 液相色谱/四级杆飞行时间质谱 检测 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]