腊肠中罗丹明B的高效液相色谱串联质谱检测方法  

HPLC-MS/MS Determination of Rhodamine B Residue in Chinese Preserved Sausages

作　　者：程慧[1] 李兵[1] 占春瑞[1] 

机构地区：[1]江西出入境检验检疫局,江西南昌330002

出　　处：《食品科学》2010年第4期223-225,共3页Food Science

摘　　要：建立腊肠中罗丹明B(rhodamine B)残留量的高效液相色谱串联质谱检测方法。试样中残留的罗丹明B用乙酸乙酯-环己烷(1:1,V/V)提取,经凝胶色谱净化系统净化并浓缩后,用液相色谱-质谱/质谱仪测定,外标峰面积法定量。罗丹明B在5～100ng/mL范围内呈良好的线性关系,3个水平(5.0、10.0、25.0μg/kg)添加罗丹明B的回收率为79.8%～110.3%,相对标准偏差(RSD)为10.0%～10.3%,检出限为5μg/kg。本方法简单、快速,适用于腊制品中残留罗丹明B的检测。A high-performance liquid chromatography-tandem mass spectrometric （HPLC-MS/MS） method was developed for the determination of rhodamine B residue in Chinese preserved sausages.The whole determination procedure consisted of extraction with a mixture of ethyl acetate and cyclohexane （1：1,V/V）,cleanup with an Accuprep gel filtration chromatographic system,rotary evaporation concentration,filtration through 0.22 μm membrane,HPLC-MS/MS analysis,and quantitation by external standard method.The developed method showed a good linearity over the wide range of 5-100 ng/mL.Average recoveries of rhodamine B in spiked samples at three levels varied from 79.8% to 110.3%,with relative standard deviations between 10.0% and 10.3%.The limit of detection was 5 μg/kg.Therefore,this method,thanks to its simplicity and rapidity,has a good applicability to the determination of rhodamine B residue in Chinese preserved sausages.

关 键 词：腊肠 罗丹明B 液相色谱串联质谱 

分 类 号：O657.63[理学—分析化学]