液相色谱-串联质谱法快速测定食品中的米酵菌酸  

Fast Determination of Bongkrekic Acid in Foods by LC-MS/MS

作　　者：林广沅[1] 柏文良[1] 李芸[1] Lin Guangyuan;Bai Wenliang;Li Yun(Shenzhen Academy of Metrology & Quality Inspection, Shenzhen 518131, China)

机构地区：[1]深圳市计量质量检测研究院

出　　处：《广东化工》2019年第19期177-178,171,共3页Guangdong Chemical Industry

摘　　要：建立了液相色谱-串联质谱快速测定食品中米酵菌酸(BA)含量的分析方法。样品前处理经乙腈超声提取,离心过膜后直接进样,经C18色谱柱分离,以10mmol乙酸铵-乙腈为流动相,梯度洗脱,三重四级杆多反应监测扫描,负离子模式检测,空白基质标准曲线外标法定量。结果显示,在0.5~40.0μg/L范围内,相关系数大于0.999,方法检出限为1.5μg/kg,定量限为5μg/kg,平均回收率为85.5%~93.3%,相对标准偏差(RSD)为1.7%~3.7%。本方法精密度高、前处理简单快速,适用于食品中米酵菌酸的快速测定。A method for the determination of bongkrekic acid (BA) in food by liquid chromatography-tandem mass spectrometry was established. The samples were processed by ultrasonic extraction with acetonitrile, and then the supernatant was injected directly into LC-MS/MS for analysis after centrifugation. After separated on a C18 column using ammonium acetate solution and acetonitrile as a mobile phase, BA was detected by mass spectrum in the multi-reaction monitoring mode via negative electrospray ionization and quantified by external standard method with blank matrix standard curve. The results showed that the detection limit and quantitation limit of the method were 1.5 μg/kg and 5 μg/kg respectively, the recovery ranged from 85.5 % to 93.3 % with the relative standard deviation (RSD) of less than 3.7 %. The established method is simple, rapid, high sensitive and suitable for the determination of BA in food.

关 键 词：米酵菌酸 液相色谱-串联质谱法 食品 直接进样 

分 类 号：TS207.3[轻工技术与工程—食品科学]