液相色谱-串联质谱测定乳及乳制品中β-羟基-β-甲基丁酸钙含量研究  

Liquid Chromatography-Tandem Mass Spectrometry Determination of Milk and Dairy Productsβ-Hydroxyl Group-β-Calcium Methylbutyrate

作　　者：黄雨晴 赵勇[2] 林毅侃[1] HUANG Yu-qing;ZHAO Yong;LIN Yi-kan(Shanghai Institute of Quality Inspection and Technical Research/National Key Laboratory of Market Regulation(Testing and Monitoring Technology for Dairy Products),Shanghai 200233,China;Shanghai Ocean University,School of Food Science,Shanghai 200240,China)

机构地区：[1]上海市质量监督检验技术研究院/国家市场监管重点实验室(乳及乳制品检测与监控技术),上海200233 [2]上海海洋大学食品学院,上海201306

出　　处：《中国食物与营养》2024年第6期51-55,共5页Food and Nutrition in China

基　　金：上海市市场监督管理局科技项目(项目编号:2022-47)。

摘　　要：目的:建立液相色谱-串联质谱法用于测定乳粉中β-羟基-β-甲基丁酸钙的含量。方法:样品经提取和沉淀蛋白后用液相色谱-串联质谱进行定性和定量测定。结果:该方法的检测线性范围为10.0~200.0μg/L,线性相关系数≥0.999,方法检出限为50.0μg/kg,在加标浓度为50.0μg/kg~5.0 g/100 g条件下的回收率为78.4%~97.9%,精密度为1.58%~10.68%。结论:该方法采用液相色谱-串联质谱建立了一种简便、快速、准确的检测乳及乳制品中β-羟基-β-甲基丁酸钙含量的方法,检测效率高,前处理提取效率好,方法能够满足检测需要。【Objective】A liquid chromatography tandem mass spectrometer(LC-MS/MS)method was established to determinate the content of calciumβ-hydroxy-β-methylbutyrate(CaHMB)in dairy products.【Method】Samples were separated by ultra-high performance liquid chromatography after extraction and purification,and then qualitatively and quantitatively determined by mass spectrometer with electrospray ion(ESI)source.【Result】The linear range of this method was 10.0—200.0μg/L and the linear correlation coefficient was above 0.99.The detection limit of this method was 50.0μg/kg.The rate of recovery and repeatability was 78.4%—97.9%and 1.58%—10.68%respectively when the spiked concentration was 50.0μg/kg—5.0 g/100 g.【Conclusion】This method used liquid chromatography tandem mass spectrometer(LC-MS/MS)to efficiently and rapidly detect the content of calciumβ-hydroxy-β-methylbutyrate(CaHMB)in dairy products,which could meet the detection demands with the advantages of high testing efficiency and high extraction efficiency during pre-treatment.

关 键 词：乳及乳制品 β-羟基β-甲基丁酸钙 液相色谱-串联质谱 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]