酸奶中6种合成甜味剂的测定方法  

The Inspection Method of Six Kinds of Synthetic Sweeteners in Yogurt

作　　者：王成华[1] 宋苏[1] 王卉[1] 范广宇[1] 孟祥龙[1] 姚燕林[1] 

机构地区：[1]连云港出入境检验检疫局,江苏连云港222042

出　　处：《食品研究与开发》2017年第18期163-166,共4页Food Research and Development

摘　　要：建立液相色谱-质谱/质谱法(liquid chromatography-mass spectrometry/mass spectrometry,LC-MS/MS)同时测定酸奶中安赛蜜、甜蜜素、阿斯巴甜、阿力甜、纽甜、糖精钠的分析方法。样品经甲酸-三乙胺缓冲溶液提取后,加入亚铁氰化钾和乙酸锌沉淀析出蛋白质,经HLB固相萃取小柱净化后,再通过Phenomenex XB-C18色谱柱分离,以含0.1%(体积分数)的甲酸溶液和甲醇为流动相,进行梯度洗脱,可以在3 min内完成6种人工合成甜味剂的基线分离。在ESI负离子模式下,采用多反应监测模式进行测定,在加标水平为10、25、50μg/kg时,被测物的回收率达到70.50%~102.10%,相对标准偏差为1.56%~4.83%。该方法可用于酸奶及其他乳酸菌饮品中合成甜味剂的测定。Set up a method of liquid chromatography-mass spectrometry/mass spectrometry （LC-MS/MS） to detect the acesulfame, cyclamate, aspartame, alitame, neotame, saccharin sodium in yogurt. The sample was extracted by formic acid-triethylamine buffer solution. Add some potassium ferrocyanide and zinc acetate then the protein will be precipitated, purified by HLB solid-phase, through Phenomenex XB-C18 chromatographic column for separation, with 0.1%（volume fraction） formic acid and methanol as mobile phase, then the sepa-ration of these 6 kinds of synthetic sweeteners within 3 minutes by gradient elution. In the negative ion mode, measured with the multiple reaction mode, when the external standard level with 10,25,50μg/kg, the recovery rate can be 70.50%-102.10%, and the relative standard deviation can be 1.56%-4.83%.This method is fast, accurate and high sensitivity. It can be used in the determination of synthetic sweeteners in yogurt and other lac-tic acid bacteria beverage.

关 键 词：酸奶 液相色谱-质谱/质谱法 安赛蜜 甜蜜素 阿斯巴甜 阿力甜 纽甜 糖精钠 

分 类 号：O657.63[理学—分析化学] TS252.54[理学—化学]