超高效液相色谱法-串联质谱法测定百色辣椒酱中合成辣椒素的含量  

Determination of Synthetic Capsaicin in Baise Chili Sauce by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry

作　　者：班振 邓瑜 BAN Zhen;DENG Yu(Baise Institutes for Food and Drug Control,Baise 533000,China)

机构地区：[1]百色市食品药品检验所,广西百色533000

出　　处：《食品安全导刊》2023年第28期80-83,共4页China Food Safety Magazine

摘　　要：目的:建立超高效液相色谱-串联质谱法快速检测百色辣椒酱中合成辣椒素的方法。方法:样品经J_(2) PrepLinc全自动样品前处理平台净化浓缩后,采用超高效液相色谱法串联质谱法进行分析,以电喷雾化离子源多反应监测模式进行外标定量分析。结果:合成辣椒素在1.0~500.0 ng·mL^(-1)呈良好线性关系,相关系数为0.9994,检出限为0.08 mg·kg^(-1),定量限为0.40 mg·kg^(-1),加标回收率在73.8%~97.5%,相对标准偏差为2.1%~3.5%(n=6)。结论:该方法操作可靠、测定结果准确,适用于实验室大批量检验辣椒酱中合成辣椒素。Objective:A new method for the determination of synthetic capsaicin in Baise chili sauce by using UPLC-ESI-MS/MS was developed.Method:The samples were cleaned up by J_(2) PrepLinc platform and then determined by UPLC-ESI-MS/MS with multiple reaction monitoring.Result:The synthetic capsaicin showed a good linear relationship between 1.0 and 500.0 ng·mL^(-1),with a correlation coefficient of 0.9994.The quantitation limit was 0.08 mg·kg^(-1),and the quantification limit is 0.40 mg·kg^(-1).The recoveries were in the range of 73.8%~97.5%,and the relative standard deviations of which were 2.1%~3.5%(n=6).Conclusion:This method is reliable in operation and accurate in determination results,which can meet the requirement of analysis in a large number of samples.

关 键 词：超高效液相色谱-串联质谱法 辣椒酱 合成辣椒素 

分 类 号：TS264.24[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]