固相萃取-液质联用法同时测定调味品中罗丹明B和苏丹红工业染料  

Determination of rhodamine B and magdala red in flavoring using liquid chromatography electrospray ionization tandem mass spectrometry

作　　者：张剑峰[1] 陈彦凤[1] 孙艳芳[1] 李健平[1] 付宇[1] 

机构地区：[1]黑龙江省疾病预防控制中心检验所,黑龙江哈尔滨150030

出　　处：《中国卫生工程学》2013年第5期398-400,共3页Chinese Journal of Public Health Engineering

摘　　要：目的建立同时测定调味品中非法添加的罗丹明B和苏丹红工业染料的液相色谱-串联质谱方法。方法样品经乙腈提取、中性氧化铝固相萃取柱净化后，以乙腈（A）和0．1％甲酸（B）为流动相经ACQUITYUPLCBEHC18柱（2．1mm×50mm，1．7μμm）梯度洗脱分离，串联四级杆质谱在电喷雾正离子（ESI＋）模式下测定罗丹明B和苏丹红含量。结果该方法线性范围：罗丹明B5～200ng／ml，苏丹红5～200ng／ml，r≥0．995。罗丹明B与苏丹红平均加标回收率89．2～94．1％，精密度为2．4％-4．5％。结论本方法灵敏度高、重复性好、结果准确可靠，可用于调味品中罗丹明B和苏丹红等非法添加工业染料的同时测定及确证。Objective To establish the method for the determination of rhodamine B and magdala red in flavoring using liq- uid chromatography electrospray ionization tandem mass spectrometry （ LC - ESI - MS/MS）. Methods After extraction using acetonitrile, and purified on a neutral alumina solid - phase extraction column, the effluent was separated and detec- ted by LC - ESI - MS/MS. The chromatography was performed by reversed - phase UPLC in a Acquity UPLC BEH CIs column. The mobile phase was acetonitrile - water （0. 1% formic acid）. Results The correlation coefficient was ≥0. 995 within the linear range of 5 -200 ng/ml . The average recovery was 89. 2% -94. 1% ,RSD was less than 2.4% -4. 5%. Conclusion The established method is suitable for the determination of rhodamine B and magdala red in flavoring.

关 键 词：调味品 罗丹明B 苏丹红 固相萃取 液相色谱 质谱法 

分 类 号：R155[医药卫生—营养与食品卫生学]