HPLC-MS/MS法测定酸枣汁中VC含量  

Determination of Vitaming C in Wild Jujube Juice by HPLC-MS/MS

作　　者：张妍[1] 张明春[1] 孙连元 解军波[1] 张彦青[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院制药工程系,天津市食品生物技术重点实验室,天津300134 [2]天津凯方食品有限公司,天津301913

出　　处：《食品研究与开发》2012年第8期150-152,共3页Food Research and Development

摘　　要：建立HPLC-MS/MS法检测酸枣汁中维生素C的含量。该方法应用超声提取和Agilent G6410B Triple Quad LC/MS检测。Waters YMCTMODS-AQ S-5 120A(2.0×100 mm)分析柱,流动相为甲醇-水(0.1%甲酸)=50∶50;流速0.3 mL/min;柱温30℃,进样量为20μL。以液相色谱分离、电喷雾离子化串联质谱进行检测。VC在50 ng/mL^800 ng/mL范围内线性关系良好,酸枣汁中VC平均加标回收率为98.61%。该方法快速简便、精密度好、灵敏度高,可用于酸枣汁中VC的含量测定。This thesis developed a rapid resolution liquid chromatography tandem mass spectrometry （HPLC- MS/MS） method for the determination of Vitamin C in Wild Jujube Juice. A HPLC-MS/MS method was set up using Waters YMCTM ODS-AQ S-5 120A column （2.0×100 mm）, methanol-0.1% formic acid （50：50） as the mobile phase with a flow rate of 0.3 mL/min. The calibration curve was linear and the average recovery was 98.61% for Vitamin C. The method was simple, rapid and accurate and could be used for the determination of Vitamin C in Wild Jujube Juice.

关 键 词：HPLC-MS/MS 酸枣汁 VC 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]