液相色谱-串联质谱法测定酿造酱油中12种生物胺  

Determination of 12 Biogenic Amine in Fermented Soy Sauce by Liquid Chromatography Tandem Mass Spectrometry

作　　者：邢雪 盛新颖 郝玉玲 武文文 程江华[2] 钟斌 XING Xue;SHENG Xinying;HAO Yuling;WU Wenwen;CHENG Jianghua;ZHONG Bin(Anhui Kebo Product Testing and Research Institute Co.,Ltd.,Hefei 230088,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]安徽科博产品检测研究院有限公司,安徽合肥230088 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《食品安全导刊》2023年第17期80-85,共6页China Food Safety Magazine

摘　　要：本文建立了采用液相色谱-串联质谱法同时测定酿造酱油中12种生物胺的方法。样品采用5%三氯乙酸溶液提取,使用高效液相色谱-串联质谱仪测定。结果显示,该方法中12种生物胺的线性关系良好,相关系数均大于0.996;方法检出限为5~20μg·kg^(-1),定量限为16.6~66.6μg·kg^(-1);加标回收率在87.20%~106.70%,相对标准偏差在0.80%~6.10%。该方法具有快速、灵敏、准确等优势,适用于酿造酱油中多种生物胺的检测。This article establishes a method for the simultaneous determination of 12 biogenic amines in fermented soy sauce using liquid chromatography tandem mass spectrometry.The sample was extracted with a 5%trichloroacetic acid solution and determined using high-performance liquid chromatography tandem mass spectrometry.The results showed that the linear relationship between the 12 biogenic amines in this method was good,and the correlation coefficients were all greater than 0.996;the detection limit of the method is 5~20μg·kg^(-1),with a quantification limit of 16.6~66.6μg·kg^(-1);the recovery rate of spiking is between 87.20%~106.70%,and the relative standard deviation is between 0.80%and 6.10%.This method has the advantages of speed,sensitivity,and accuracy,and is suitable for the detection of various biogenic amines in fermented soy sauce.

关 键 词：液相色谱-串联质谱法 生物胺 酿造酱油 

分 类 号：O657.63[理学—分析化学] TS264.21[理学—化学]