高效液相色谱-串联质谱法测定调味料酒中4种人工合成甜味剂  

Determination of Four Artificial Sweeteners in Seasoning Wine by HPLC-MS/MS

作　　者：邹孝 李根容 黄武平 马艳 牟琼 张丽妮 童兰艳 ZOU Xiao LI Gen-rong HUANG Wu-ping MA Yan MU Qiong ZHANG Li-ni TONG Lan-yan(Chongqing Academy of Metrology and Quality Inspeetion,Chongqing Engineering Technology Research Center for Food Safety,National Center of Quality Supervision ＆ Inspection for Agricultural Processed Products and Condiments,Chongqing 401123,China)

机构地区：[1]重庆市计量质量检测研究院,重庆市食品安全工程技术研究中心,国家农副加工及调味品质量监督检验中心,重庆401123

出　　处：《中国调味品》2017年第10期147-149,159,共4页China Condiment

摘　　要：建立了测定调味料酒中安赛蜜、糖精钠、甜蜜素和纽甜4种人工合成甜味剂的高效液相色谱-串联质谱(HPLC-MS/MS)分析方法。采用ZORBAX SB-C18(4.6mm×50mm,1.8μm)色谱柱,以含10mmol/L乙酸铵水溶液和甲醇为流动相,梯度洗脱,柱温为30℃条件下,可以在5min内完成4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时,4种人工合成甜味剂的线性范围为5~200μg/L,相关系数大于0.9991,检出限(S/N=3)为0.001~0.005 mg/kg,加标回收率为92.2%~105.4%,相对标准偏差为1.0%~2.7%。该方法快捷准确,灵敏度高,可用于调味料酒中低剂量人工合成甜味剂的测定。A HPLC-MS/MS method for determination of acesulfame potassium, sodium saccharin, sodium cyclamate and neotame in seasoning wine has been developed. The HPLC separation is carried out on a ZORBAX SB-C18 column （4. 6 minX50 ram,1.8μm）, use 10 mmol/L ammonium acetate and methanol as the mobile phase, gradient elute, the column temperature is kept under 30 ℃, the baseline separation of four kinds of artificial sweeteners can be completed within 5 rain. When the analytes are detected by ESI negative ion mode under multiple reaction monitoring mode, the calibration curves show good linearity in the concentration range of 5-200 μg/L for four kinds of artificial sweeteners, the correlation coefficient is more than 0. 9991, the detection limits （S/N=3） are 0. 001-0. 005 mg/kg, the adding standard recoveries are 92.2 % ~ 105.4%, and the relative standard deviations are 1.0 %- 2.7%. This method is rapid, accurate, highly sensitive and suitable for the quality control of low-concentration artificial sweeteners in seasoning wine.

关 键 词：HPLC-MS/MS 调味料酒 安赛蜜 糖精钠 甜蜜素 纽甜 

分 类 号：TS264.24[轻工技术与工程—发酵工程]