抗氧化剂的超高效液相色谱-串联质谱法测定  

Determination of antioxidants by UPLC-MS/MS

作　　者：唐丽娜[1] 宁焕焱[1] 曾宪远[1] 罗运福 奉夏平[1] 

机构地区：[1]广东省惠州市质量计量监督检测所,广东惠州516003

出　　处：《中国酿造》2014年第7期98-101,共4页China Brewing

基　　金：惠州市科技项目(2011B020006017)

摘　　要：研究了油炸食品中化学合成酚类抗氧化剂-丁基羟基茴香醚（BHA）、二叔丁基对甲酚（BHT）、没食子酸丙酯（PG）、特丁基对苯二酚（TBHQ）的检测,采用超高效液相色谱-串联质谱法测定,以反相C18为分离柱,乙腈-甲醇水体系为流动相进行梯度洗脱,采用负离子检测模式,外标法定量.4种抗氧化剂呈良好线性关系（R2=0.995 3～0.999 8）,PG方法检出限为2.0 μg/kg,BHA、TBHQ检出限为200 μg/kg,BHT检出限为500μg/kg.回收率为79％～96％,相对标准偏差为0.9％～5.3％,方法准确、灵敏、重现性好,可用于油炸食品中抗氧化剂的检测.A new method was established to detect four kinds of phenolic antioxidants in fried foods including BHA,BHT,PG,TBHQ by ultra performance liquid chromatography coupled with tandem mass spectrometry （UHPLC-MS/MS）.The samples were detected by C18 column by gradient elution using methanol-acetonitrile as mobile phase,and it was detected by negative ion detection mode and external standard method.The calibration curves of the four antioxidants were in good linear relationship （R2=0.995 3～0.999 8）.The detection limit of PG,BHA,TBHQ and BHT were 2.0 μg/kg,200 μg/kg,200 μg/kg and 500 μg/kg,respectively,and the relative standard deviation was in the range of 0.9％～5.3％.The method was suitable for the analysis of four antioxidants mentioned above in fried foods with good accuracy and precision.

关 键 词：超高效液相色谱-串联质谱法 抗氧化剂 检测 油炸食品 

分 类 号：O657.7[理学—分析化学]