高效液相色谱-串联质谱同时检测黑巧克力中的五种大麻酚  

Simultaneous Determination of Five Cannabinoids in Dark Chocolate with High Performance Liquid Chromatography Tandem Mass Spectrometry

作　　者：于聪聪 兰韬[1] 云振宇[1] 初侨[1] 席兴军[1] 孙冬梅 孟玲玲 张维冰[2] YU Congcong;LAN Tao;YUN Zhenyu;CHU Qiao;XI Xingjun;SUN Dongmei;MENG Lingling;ZHANG Weibing(Sub-Institute of Food and Agriculture Standardization,China National Institute of Standardization,Beijing 100191,China;School of Chemistry and Molecular Engineering,East China University of Science and Technology,Shanghai 200237,China)

机构地区：[1]中国标准化研究院农业食品标准化研究所,北京100191 [2]华东理工大学化学与分子工程学院,上海200237

出　　处：《食品工业科技》2021年第23期303-310,共8页Science and Technology of Food Industry

基　　金：中央级公益性科研院所基本科研业务费(562020Y-7483);国家市场监督管理总局科技项目(2021MK159);福建省科技厅科研项目(2021I0030)。

摘　　要：基于巧克力和大麻酚类物质的物理化学性质,本文通过对前处理方法和检测方法的优化,建立了一种巧克力中五种大麻酚的高效液相色谱-串联质谱检测方法。并通过精密度、重复性以及加标回收等实验对方法的有效性进行了验证。结果表明,五种大麻酚在0.05~5.0μg/mL浓度范围内有良好的线性关系,线性相关系数R;≥0.997,定量限(LOQ,S/N=10)为0.15 mg/kg;日内和日间精密度的相对标准偏差RSDs值<5%,说明该方法具有良好的精密度和稳定性;在三个加标水平(1.25、2.50、5.00 mg/kg)下的回收率为91.8%~109.0%,RSDs<5%,说明该方法具有较高的准确性。本方法具有简单、快速、准确等优点,可以为建立巧克力中大麻酚类物质的检测方法标准奠定实验基础,同时为加强国际大麻酚添加食品进出口监管提供技术储备。Based on the physicochemical properties of chocolate and cannabinoids, a method for the determination of five cannabinoids in dark chocolate by high performance liquid chromatography tandem mass spectrometry was developed by optimizing the pretreatment and detection methods. The validity of the method was verified by precision, repeatability and recovery experiments. Results showed that the linear range of five cannabinoids was 0.05~5.0 μg/mL with the linear correlation coefficient R;≥0.997, the limit of quantitation(LOQ, S/N=10) was 0.15 mg/kg. The RSDs of intraday precision and interday precision were below 5%, which indicated that the method had good precision and stability. The recoveries at three levels(1.25, 2.50, 5.00 mg/kg) were from 91.8% to 109.0%, with RSDs<5%, indicating that the method had high accuracy. The established method is simple, rapid and accurate, and it can lay an experimental foundation for the establishment of the standard method for the determination of cannabinoids in chocolate, and provide technical reserves for strengthening the international supervision of import and export of cannabinoids added food.

关 键 词：巧克力 大麻二酚 Δ -四氢大麻酚 高效液相色谱-串联质谱(HPLC-MS/MS) 

分 类 号：TS207.7[轻工技术与工程—食品科学]