液相色谱-串联质谱法测定食品中红2G、酸性红、酸性红52着色剂方法研究  

Study on determination of Red 2G、Carmoisine、and Acid red 52 in foods by LC-MS/MS

作　　者：屠海云 肖海龙[1] 朱顺达[1] 林赛君[1] 孙岚[1] 黄建萍[1] 王红青[1] 林伟杰[1] 

机构地区：[1]杭州市质量技术监督检测院

出　　处：《中国食品》2011年第10期82-84,共3页China Food

摘　　要：建立了食品中红2G、酸性红、酸性红52的高效液相色谱-串联三重四级杆质谱测定方法。样品经聚酰胺粉吸附法净化,以乙腈和乙酸铵为流动相,梯度洗脱分离,在负离子和多反应监测（MRM）模式下进行定性定量分析。食品中红2G、酸性红、酸性红52的方法检出限分别为5μg/L、6μg/L、1μg/L;在30μg/L-1000μg/L浓度范围内线性良好,相关系数较好;方法平均回收率在80%以上,相对标准偏差均小于10%。该方法定性准确、灵敏度高,适用于食品中红2G、酸性红、酸性红52这3种合成着色剂的同时检测。A analytical method based on LC-MS/MS was established for the determination of Red 2G.Carmoisine and Acid red 52 in foods.Samples were purified by small Polyamide powder adsorption,then separated by liquid chromatography using mobile phase of acetonitrile and acetic ammonium solution mixture under gradient elution,confirmed and quantified by mass spectrum in the multiple reaction monitoring（MRM）mode via negative electrospray ionization（ESI-）.The limits of detection for Red 2G、Carmoisine.and Acid red 52 were 5μg/L、6μg/L、1μg/L,respectively.There were good linearity between 30-1000μg/L with correlation coeficients from 0.997 to 0.999.The recovery of the method was from 86.7%to 97.8%.RSD10%.The method developed is accurate and sensitive,can be used to confirm and quantify Red 2G、Carmoisine and Acid red 52 simultaneously in foods.

关 键 词：LC-MS/MS 红2G 酸性红 酸性红52 

分 类 号：TS201.6[轻工技术与工程—食品科学]