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作 者:陈悦铭 钟玉心 黄景初 苏燕瑜 陈嘉欣 张辉 何咏欣 蔡伟谊 CHEN Yue-Ming;ZHONG Yu-Xin;HUANG Jing-Chu;SU Yan-Yu;CHEN Jia-Xin;ZHANG Hui;HE Yong-Xin;CAI Wei-Yi(Guangzhou Food Inspection Institute,Guangzhou 511400,China)
机构地区:[1]广州市食品检验所,广州511400
出 处:《食品安全质量检测学报》2021年第13期5222-5228,共7页Journal of Food Safety and Quality
摘 要:目的建立超高效液相色谱-串联质谱法测定豆制品中碱性橙2含量的方法。方法样品均质后,用0.4%乙酸-20 mmol/L乙酸铵+乙腈(1:1,V:V)超声提取,经混合型阳离子交换固相萃取柱净化,氮吹、50%乙腈复溶后上机。采用0.1%甲酸-10 mmol/L甲酸铵(A)和乙腈(B)作为流动相进行梯度洗脱。质谱采用多反应监测模式对碱性橙2的定量离子和定性离子进行监测。结果碱性橙2在0.1~10.0 ng/mL线性范围内线性关系良好,相关系数大于0.999。碱性橙2在4.0、8.0和40.0μg/kg添加水平的回收率为86.2%~106.2%,相对标准偏差不超过3.6%(n=6),方法定量限为4.0μg/kg。结论该方法准确、灵敏,适合豆制品中碱性橙2的测定分析。Objective To establish a method for the determination of chrysoidine G in soy products by ultra performance liquid chromatography-tandem mass spectrometry.Methods After homogenization,the sample was extracted by 0.4%acetic acid-20 mmol/L ammonium acetate+acetonitrile(1:1,V:V),purified by mixed cation exchange solid phase extraction column and blown-dry by nitrogen.Then it was dissolved by 50%acetonitrile and separated on a reversed phase using 0.1%formic acid-10 mmol/L ammonium formate solution(A)and acetonitrile solution(B)as mobile phase for gradient elution program.The quantitative and qualitative ions of chrysoidine G were monitored by mass spectrometry with multiple reaction monitoring mode.Results Chrysoidine G had a good linear relationship in the linear range of 0.1 to 10.0 ng/mL,the correlation coefficient was greater than 0.999.The recoveries were ranged from 86.2%to 106.2%for the chrysoidine G with 3 spiked levels of 4.0,8.0 and 40.0μg/kg.The relative standard deviations were no more than 3.6%(n=6),and the limits of quantitation for chrysoidine G was 4.0μg/kg.Conclusion The proposed method is accurate and sensitive,which is suitable for detecting chrysoidine G in soy products.
关 键 词:碱性橙2 豆制品 阳离子交换固相萃取柱 超高效液相色谱-串联质谱法
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