液相色谱-串联质谱法检测生鲜肉中的阿拉伯胶  

Detection of Arabic gum in fresh meat using liquid chromatographytandem mass spectrometry

作　　者：徐文泱 钟菲菲 赵红清 欧阳丽 杜茹芸 XU Wenyang;ZHONG Feifei;ZHAO Hongqing;OUYANG Li;DU Ruyun(Hunan Institute of Product and Goods Quality Inspection,Hunan Provincial Key Laboratory of FoodSafety Monitoring and Early Warning,Changsha 410017;Changsha Institute for Food andDrug Inspection,Changsha 410000;Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233)

机构地区：[1]湖南省产商品质量检验研究院,食品安全监测与预警湖南省重点实验室,长沙410017 [2]长沙市食品药品检验所,长沙410000 [3]上海市质量监督检验技术研究院,上海200233

出　　处：《中国食品添加剂》2024年第2期235-242,共8页China Food Additives

基　　金：湖南省科技创新平台与人才计划项目(2019TP1058);湖南省市场监督管理局科技计划项目(2021KJJH78);上海市科技计进项目(22DZ2202400)资助。

摘　　要：阿拉伯胶在我国是一种可允许在乳制品中使用的增稠剂,由于其黏度好,成本低,已有企业宣称其可添加至生鲜肉中作为粘合剂。本文建立了一种生鲜肉中阿拉伯胶的液相色谱-串联质谱检测方法。生鲜肉中的阿拉伯胶经酸解后生成阿拉伯糖,采用液相色谱-串联质谱法对生成的阿拉伯糖进行定性定量分析。考察了不同的酸水解参数、仪器条件、基质效应等对实验结果的影响。结果表明,该方法在20~500μg/mL之间线性关系良好,回收率为90.5%~115.0%之间,精密度<10%,满足GB5009.295-2023《食品安全国家标准化学分析方法验证通则》[1]中对方法技术参数的相关要求。Arabic gum is a thickening agent that is allowed to be used in dairy products in China.Because of its good viscosity and low cost,some enterprises have claimed that it could be added to fresh meat as an adhesive.A liquid chromatography-tandem mass spectrometry method was developed for the determination of Arabic gum in fresh meat.Arabic gum in fresh meat was hydrolyzed by acid to form arabinose,and the qualitative and quantitative analysis of arabinose was carried out by Liquid chromatography-tandem mass spectrometry.The effects of different acid hydrolysis parameters,instrument conditions and matrix effects on the experimental results were investigated.The results showed that the method had a good linear relationship between 20~500μg/mL,with a recovery rate of 90.5%~115.0%and RSD was less than 10%,which met the requirements of the technical parameters of the method in GB5009.295-2023“Food Safety National Standard,General Principles for Chemical Analysis Method Validation”[1].

关 键 词：阿拉伯胶 生鲜肉 液相色谱-串联质谱 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]