气相色谱-串联质谱法测定食品模拟物中5种苯并三唑类紫外线稳定剂  

Simultaneous determination of 5 benzotriazole ultraviolet stabilizers in food simulants by gas chromatography coupled to tandem mass spectrometry

作　　者：张楠[1] 刘伟[1] 李兵[1] 孙开奇[1] 赵榕[1] 范赛[1] 赵旭东[1] 吴国华[1] 

机构地区：[1]北京市疾病预防控制中心营养与食品卫生所,北京100013

出　　处：《分析试验室》2014年第9期1013-1016,共4页Chinese Journal of Analysis Laboratory

基　　金：国家"十二五"科技支撑计划项目(2011BAK10B05-04)资助

摘　　要：建立了同时测定食品模拟物中5种苯并三唑类紫外线稳定剂残留量的气相色谱-串联质谱（GC-MS/MS）方法。水系模拟物采用乙腈萃取目标物;橄榄油模拟物采用凝胶色谱系统净化。样品试液经气相色谱分离后,采用三重四级杆质谱的多反应监测模式（MRM）进行测定,外标法定量。5种紫外线稳定剂的线性相关系数均大于0.997。不同添加浓度水平的平均回收率为71.7%-108.7%;相对标准偏差为2.4%-11.2%。A method procedure for the simultaneous determination of 5 benzotriazole ultraviolet （UV） stabilizer residues in food stimulants was established. Analytes were extracted by acetonitrile from water, ethanol 20% （V/V） and acetic acid 3% （w/v）; olive oil samples were cleaned up by gel permeation chromatography （GPC）. The samples were separated on a ZB -5MSi column, and subsequently determined by triple quadruple mass spectrometry in the multiple reaction monitoring mode. The quantification was achieved by external standard method. The correlation coefficients of 5 linear equations exceeded 0. 997. The mean recoveries were from 71.7% to 108.7% at 3 different spiked levels, and the relative standard deviations （RSD） were between 2.4% and 11.2%. The method was sensitive and reproducible, and successfully applied to the analysis of benzotriazole stabilizer residues in food stimulants.

关 键 词：紫外线稳定剂 苯并三唑 食品模拟物 橄榄油 气相色谱-串联质谱法 

分 类 号：O657.63[理学—分析化学]