HPLC-MS/MS法检测6种常见代餐食品中西布曲明类化合物的基质效应研究  

Determination of Matrix Effects of Sibutramine Compounds in 6 Common Meal Replacement Foods by HPLC-MS/MS Method

作　　者：蒋显锋 JIANG Xianfeng(Neijiang Food and Drug Inspection and Testing Center,Neijiang 641100,China)

机构地区：[1]内江市食品药品检验检测中心,四川内江641100

出　　处：《食品安全导刊》2024年第16期91-93,共3页China Food Safety Magazine

摘　　要：本文研究了高效液相色谱-串联质谱法测定常见代餐食品中6种西布曲明类化合物的基质效应。结果表明,所选6种基质中,每一种基质都有化合物出现了中等基质效应。麻黄碱在牛奶、鸡胸肉、麦片中表现出中等基质增强效应;酚酞则在饼干、巧克力、青梅蜜饯、麦片中表现出中等基质抑制效应。因此,如果要同时检测6种西布曲明类化合物,最好采用加空白基质提取液的标准曲线进行定量,以降低相应化合物的基质效应,进而得到相对准确的检测结果。The matrix effects of 6 sibutramine compounds in meal replacement foods were determined by high performance liquid chromatography-tandem mass spectrometry.The results showed that compounds in each of the 6 selected substrates showed moderate matrix effects.Ephedrine showed moderate matrix enhancement effect in milk,chicken breast and cereal.Phenolphthalein showed moderate matrix inhibition effect in cookies,chocolate,plum preserves and cereal.Therefore,if six sibutramine compounds are to be detected at the same time,it is best to use the standard curve with blank matrix extract for quantification,so as to reduce the matrix effect of the corresponding compounds and obtain relatively accurate detection results.

关 键 词：西布曲明类化合物 基质效应评价 常见代餐食品 液相色谱-串联质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]