液相色谱串联质谱法测定食品中红曲色素  

Determination of monascus pigment in foods by LC-MS/MS method

作　　者：马书民[1] 张勋[1] 芦春梅[1] 宋翱[1] 李墨浠[1] 荣会[1] 徐立明[1] 韩大川[1] 

机构地区：[1]吉林出入境检验检疫局,吉林长春130062

出　　处：《食品与发酵工业》2013年第6期191-194,共4页Food and Fermentation Industries

基　　金：国家质检总局科研课题(2009B552)

摘　　要：采用液相色谱串联质谱法测定了食品中红曲红胺、红曲红素、红曲素、红曲黄素的含量,并选择离子检测进行阳性确证。液体试样用水超声提取,离心定容后,固体和半固体样品采用水溶解定容,提取液再经固相萃取柱净化,样液经洗脱定容后,供液相色谱-质谱/质谱仪测定和确证,外标法定量。该方法的最低检出限、线性范围和方法回收率分别为:1.0 mg/kg、1.0～100.0 mg/kg和89.3%～94.3%。In this paper, liquid chromatography-tandem mass spectrometry was used to determine monascorubra- mine, monascus red, monascin, ankaflavin of the residues in food, using selected ion monitoring for positive confir- mation. Liquid sample is extracted with water by the ultrasonic processor. After eentrifugation and volume, solid sam- ples or hemi-solid samples were dissolved to a constant volume by water. Then by C18 solid phase extraction cartrid- ges, eluted sample was determined by LC-MS/MS using external standard method. The detection limits, linear ran- ges, and recoveries of this method, for monascorubramine, monascus red, monascin, ankaflavin, were 1.0 mg/kg, 1.0 - 100.0 mg/kg and 89.3% -94.3%. This study established a method for determination of monascus pigment in foods. It is quickly and sensitive, and can simultaneously determine many kinds of monascus pigments and their posi- tive confirmations.

关 键 词：红曲色素 固相萃取 液相色谱串联质谱法 

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]