液相色谱-质谱联用同时测定白酒中8种甜味剂  

Determination of 8 Sweeteners in Spirits by Liquid Chromatography-Mass Spectrometry

作　　者：牛之瑞 王秀君[2] 于毅涛 冯雷 杨凡 谭健林 晏龙 

机构地区：[1]云南省产品质量监督检验研究院,云南昆明650223 [2]中国检验检疫科学研究院测试评价中心,北京100123

出　　处：《食品科学》2016年第2期178-181,共4页Food Science

基　　金：国家质检总局科技计划项目(2013QK077)

摘　　要：建立液相色谱-质谱联用法测定白酒中8种人工合成甜味剂的快速分析方法。液相色谱-质谱在负离子模式下,通过选择离子模式方式进行检测。8种人工合成甜味剂在质量浓度0.04~2.0 mg/L范围内线性关系良好,相关系数为0.99,方法的定量限为0.04 mg/L,加标水平为0.1、0.5、1.0 mg/L和2.0 mg/L时,加标回收率为75.3%~109.3%,相对标准偏差为0.16%~8.85%。结果表明该方法简单、灵敏、准确,各项技术指标均满足国内外法规要求,可用于白酒中8种人工合成甜味剂的检测。A liquid chromatography-electrospray ionization tandem mass spectrometry method（LC-MS-MS） was developed for the analysis of 8 sweeteners in spirits. Samples were extracted with 0.4% perchloric acid. The analytes were detected using electrospray negative ionization（ESI-） in the multiple reaction monitoring（SIM）. Good linearity was observed in the ranges of 0.04–2.0 mg/L with correlation coefficient of 0.99 and the limit of quantitation was 0.04 mg/L. The recoveries were in the range of 75.3%–109.3% at four spiked levels of 0.1, 0.5, 1.0 and 2.0 mg/L with relative standard deviations of 0.16%–8.85%. This method was proved to be simple, reliable and accurate and fully meet the requirements of most domestic and international regulations for the detection of 8 sweeteners in spirits.

关 键 词：甜味剂 液相色谱-质谱联用仪 白酒 新橙皮甙二氢查尔酮 木糖醇 

分 类 号：TS207.3[轻工技术与工程—食品科学]