LC-MS/MS检测酱牛肉卤汤中2-氨基-3-甲基咪唑并[4,5-f]喹啉  

Determination of 2-Amoin-3-Methy Benzimidazole[4,5-f]Quinoline in Soup Stock with Chinese Spiced Beef by LC-MS/MS

作　　者：肖付刚[1] 郑尧天 杨洁 张克凤 潘博宸 张园园[1] XIAO Fugang;ZHENG Yaotian;YANG Jie;ZHANG Kefeng;PAN Bochen;ZHANG Yuanyuan(Henan Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety,Food and Pharmacy College,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《食品科技》2023年第9期259-263,共5页Food Science and Technology

基　　金：河南省科技攻关项目(212102310912);河南省高等学校重点科研项目(21B550006)。

摘　　要：2-氨基-3-甲基咪唑并[4,5-f]喹啉(2-Amino-3-methylimidazo[4,5-f]quinoline,IQ)是一种肉制品加工中产生的致癌物。建立液相色谱质谱仪联用检测酱牛肉卤汤中IQ的方法,用于检测酱牛肉卤汤中IQ的含量。结果显示,IQ标准品在7.8125~250 ng/mL范围内线性良好,相关系数R2为0.9925,IQ平均加标回收率为96.9%~99.3%,方法精密度为1.3%,检出限为0.0159ng/mL。用此法对工厂酱牛肉卤汤进行检测,结果表明第4次卤汤中的IQ含量为0.50 ng/mL,第5次卤汤中的IQ含量为0.58 ng/mL。该结果表明需对肉制品中IQ深入研究,特别是重复使用老汤加工的肉制品,要研究控制安全性。2-Amino-3-methylimidazo[4,5-f]quinoline(IQ)is a carcinogen produced during the processing of meat products.A Liquid chromotography with mass spectrometry(LC-MS/MS)method was established to detect IQ in soup stock with Chinese spiced beef.The results showed that the regression equation of IQ standard is good linearity of standard curve from 7.8125 ng/mL to 250 ng/mL,correlation coefficient(R 2)is 0.9925.The intra-day precision of the method was 1.3%,and the detection limit of the method is 0.0159 ng/mL,the recovery is from 96.9%to 99.3%.This method was used to detect soup stock with Chinese spiced beef in factory,the results showed that the IQ content in the fourth brine soup was 0.50 ng/mL,and the IQ content in the fifth brine soup was 0.58 ng/mL.This result shows that IQ in meat products needs to be studied in depth,especially the meat products made from reusing soup stock and its safety should be studied and controlled.

关 键 词：酱牛肉 酱牛肉老汤 液相色谱质谱仪联用 2-氨基-3-甲基咪唑并[4 5-f]喹啉 

分 类 号：TS207.5[轻工技术与工程—食品科学]