液相色谱-串联质谱法测定徽州毛豆腐中18种氨基酸  

Determination of 18 Amino Acids in Huizhou Maotofu by Liquid Chromatography Tandem Mass Spectrometry

作　　者：郝玉玲 盛新颖 武文文 徐雅芫[2] 程江华[2] 张雷 HAO Yuling;SHENG Xinying;WU Wenwen;XU Yayuan;CHENG Jianghua;ZHANG Lei(Anhui Kebo Product Testing and Research Institute Co.,Ltd.,Hefei 230001,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Institute of Food and Drug Inspection,Hefei 230021,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230001 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031 [3]安徽省食品药品检验研究院,安徽合肥230021

出　　处：《食品安全导刊》2023年第28期116-120,124,共6页China Food Safety Magazine

摘　　要：本文建立了徽州毛豆腐中18种氨基酸快速检测的方法,样品以沸水浸提,以液相色谱-串联质谱法测定。结果显示,该方法在9 min内可完成所有氨基酸的分离,检出限为2.44~6.36μg·kg^(-1),定量限为8.05~20.99μg·kg^(-1),加标回收率在83.60%~101.20%,相对标准偏差在0.27%~2.61%。该方法具有分析速度快、重复性好等优点。This article establishes a rapid detection method for 18 amino acids in Huizhou Maotofu.The samples are extracted with boiling water and determined by liquid chromatography tandem mass spectrometry.The results showed that the method could complete the separation of all amino acids within 9 minutes,with a detection limit of 2.44~6.36μg·kg^(-1),a quantification limit of 8.05~20.99μg·kg^(-1),an spiked recovery rate of 83.60%~101.20%,and a relative standard deviation of 0.27%~2.61%.This method has the advantages of fast analysis speed and good repeatability.

关 键 词：氨基酸 液相色谱-串联质谱 徽州毛豆腐 

分 类 号：O657.63[理学—分析化学] TS214.2[理学—化学]