液相色谱-串联质谱法检测一起由化学物质引起的食物中毒  

Identify the toxicological factors of chemical food poisoning by using liquid chromatography tandem mass spectrometry

作　　者：徐飞[1] 刘峰[1] 张亚军[1] 关光玉[1] 秦迎旭[1] 

机构地区：[1]宁夏回族自治区疾病预防控制中心理化科,宁夏银川750004

出　　处：《中国食品卫生杂志》2017年第6期750-752,共3页Chinese Journal of Food Hygiene

基　　金：宁夏自然科学基金资助项目(NZ14226)

摘　　要：目的以一起有毒化学物质引起的食物中毒事件为例,建立化学性食物中毒的检测体系。方法利用液相色谱-串联质谱(LC-MS/MS)的增强子离子扫描(EPI)模式对6份可疑食物样品进行16种有机磷类农药和12种氨基甲酸酯类农药的定性检测。结果在烩菜和肝脏样品中检出氨基甲酸酯类毒性物质克百威,其他4份样品中均未检出该毒物。所有样品均未检出有机磷类农药和其他11种氨基甲酸酯类农药。结论本次事件是由克百威引起的食物中毒。实验室建立灵敏、快速和准确的LC-MS/MS法和质谱数据库,在突发事件中具有重要的意义。Objective In order to establish a method to identify chemical poisoning with an food poisoning incident as an example. Methods Sixteen organophosphorus and twelve carbamate pesticides was detected in 6 suspected samples using of 4000 QTRAP liquid chromatography-tandem mass spectrometry with EPI scan mode. Results The toxic substance carbofuran was detected in the vegetables and liver samples, and was not detected in the other four samples. No organophosphorus pesticides and other 11 carbamate pesticides were detected in all samples. Conclusion This food poisoning incident was caused by carbofuran. The establishment of a sensitive,rapid and accurate liquid chromatographytandem mass spectrometry detection method and mass spectrometry database in the laboratory was of great significance for dealing with emergency events.

关 键 词：化学性食物中毒 食物中毒 液相色谱-串联质谱 增强子离子扫描 有机磷类农药 氨基甲酸酯类农药 克百威 

分 类 号：R155.3[医药卫生—营养与食品卫生学]