辣椒及其制品中苏丹红1号的HPLC-MS/MS检测方法  

Determination of Sudan I in foods by HPLC-MS/MS

作　　者：杨强[1] 李刚[1] 彭涛[1] 雍炜[1] 李建中[1] 储晓刚[1] 

机构地区：[1]中国检验检疫科学研究院,北京100025

出　　处：《中国食品卫生杂志》2005年第6期511-513,共3页Chinese Journal of Food Hygiene

摘　　要：为快速检测食品中的苏丹红1号,建立了一种快速准确的苏丹红1号液质联用测定方法。样品用乙腈提取,稀释定容后用液相色谱-质谱联用法测定,对HPLCMSMS的测定条件进行了研究和优化。回收率在90.5%～110.0%之间,多次测定的RSD在1.3%～7.2%之间,该方法的最低检出限低于10pg。该方法简便、快速、准确、灵敏,可以满足食品中苏丹红1号检测的需要。A HPLC-MS/MS method has been developed for determining Sudan I in foods. The sample was extracted by acetonitrile, and the extract after dilution was analyzed by HPLC-MS/MS. This study optimized the analysis condition. The recovery was 90.5% - 110.0%, with RSD of 1.3% -7.2%, and LOD was 10 pg. The method is fast, convenient, accurate and sensitive. The method can be used to detect Sudan I in foods.

关 键 词：辣椒 苏丹红1号 色谱法 高压液相 光谱分析 质谱 

分 类 号：R155.5[医药卫生—营养与食品卫生学]