香肠中红色2G的HPLC法及UPLC-MS/MS检测  

Determination of Red 2G in Sausage by High-performance Liquid Chromatography and Ultra Performance Liquid Chromatography-tandem Mass Spectrometry

作　　者：凌云[1,2] 储晓刚[2] 孙利[2] 张峰[2] 王菡[2,3] 陈琦[2,4] 吴永宁[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021 [2]中国检验检疫科学研究院,北京100025 [3]沈阳农业大学植物保护学院,辽宁沈阳110866 [4]陕西科技大学生命科学与工程学院,陕西西安712081

出　　处：《食品科学》2011年第8期231-234,共4页Food Science

基　　金：北京市科技计划项目(D08050200310804)

摘　　要：建立香肠中红色2G色素的高效液相色谱法(HPLC)测定和确证的超高压液相色谱-质谱/质谱法(UPLC-MS/MS)。以0.662mol/L氨水为提取液,样品均质提取两次,离心后用C18柱净化,采用高效液相色谱-二极管阵列检测器(HPLC-DAD)检测,流动相为乙酸-乙酸铵缓冲液-甲醇(55:45,V/V),等度洗脱,流速为1mL/min,检测波长为530nm,阳性结果用UPLC-MS/MS确证。HPLC-DAD法在0.0212～1.06mg/L范围内,红色2G的峰面积与其相应浓度呈现良好相关性,r>0.999,方法测定限为0.106mg/kg,在空白样品中添加已知浓度的红色2G色素,平均回收率在79.0%～86.5%之间,相对标准偏差(RSD)在3.19%～5.06%之间。UPLC-MS/MS法的测定限为0.005mg/kg,平均回收率在75.5%～80.2%之间,RSD在3.62%～9.97%之间。该方法可用于香肠中红色2G的检测及确证。A high-performance liquid chromatography method（HPLC）was developed for the determination of red 2G in sausage.Sausage samples were extracted twice with 0.662 mol/L NH3·H2O and the extract was cleaned up on a C18 column. Red 2G was analyzed by HPLC with diode array detector and confirmed by UPLC-MS/MS.The limit of quantification（LOQ） of HPLC was 0.106 mg/kg and the average recoveries ranged from 79.0%to 86.5%with RSD values between 3.19%and 5.06%. The LOQ of UPLC-MS/MS was 0.005 mg/kg and the average recoveries ranged from 75.5%to 80.2%with RSD values between 3.62%and 9.97%.The developed HPLC method and UPLC-MS method can be applied for the determination and confirmation of red 2G in sausage.

关 键 词：红色2G 色素 香肠 高效液相色谱 超高压液相色谱串联质谱 确证 

分 类 号：R155.5[医药卫生—营养与食品卫生学]