液相色谱-串联质谱法检测火锅底料中罂粟壳  

Detection of Papaveris Pericarpium Added in Hot Foods Spice with LC-MS/MS

作　　者：刘敏敏[1] 张朝正[1] 李延志[1] 温家欣[1] 

机构地区：[1]广东省药品检验所,广东广州510180

出　　处：《食品研究与开发》2013年第1期91-94,共4页Food Research and Development

摘　　要：研究建立火锅底料中非法添加罂粟壳的液相色谱-串联质谱测定法。采用水提取,乙腈和无水醋酸钠萃取罂粟壳中的生物碱分,液质联用进行检测,采用色谱柱SHISEIDO CAPCELL PAK CR1∶4(5μm,2.0×150 mm)色谱分离,流动相为乙酸铵:乙腈(50∶50),0.5%甲酸为A相,乙腈为流动相B相。该方法的检出限为1 ng/mL,方法定量下限吗啡为37μg/kg,可待因、罂粟碱、蒂巴因和那可丁为1μg/kg,线性范围为1 ng/m～40 ng/mL,加标回收率64.2%～101.1%。该方法测定火锅底料罂粟碱中吗啡、可待因、罂粟碱、那可丁、蒂巴因5种生物碱的含量快速、准确,适合于火锅调味料食品中罂粟壳的检测。To establish a detection method （LC - MS/MS） for the determination of papaveris pericarpium added in hot foods. Samples were prepared by water, and extract by acetonitrile and Sodium acetate ,alkaloids residues were detected by LC-MS/MS. Chromatographic separation was carried out on a SHISEIDO CAPCELL PAK CR 1 ： 4 （5 μm, 2.0- 150 mm, the mobile phase A was acetonitrile ： ammonium acetate （50 ： 50）, included 0.1% formic acid water solution ,the mobile phase B was acetonitrile,with gradient elution, the limit of morphine＇s detection was 2.5 ng/mL and the limit of quantitation was 37 μg/kg, the others＂ limit detection were 0.1 ng/mL and the limit of quantitation was 1μg/kg. the linear plots were obtained between 1 ng/mL-40 ng/mL. overall recoveries were between 64.2 %-101.1%. The method was a simple, sensitive assay for the hot foods inspection.

关 键 词：罂粟壳 液质联用 火锅底料 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]