UHPLC-MS/MS法同时测定调味品中5种脂溶性色素和5种罂粟壳生物碱的残留量  

Simultaneous Determination of Residual Amount of Five Lipid Soluble Pigments and Five Poppy Husk Alkaloids in Seasonings by UHPLC-MS/MS Method

作　　者：丁文慧 田洪霞[1] 朱伟伟 张帅 DING Wen-hui;TIAN Hong-xia;ZHU Wei-wei;ZHANG Shuai(School of Food and Drug,Weifang Vocational College,Weifang 261000,China;Anqiu Inspection and Testing Center Co.,Ltd.,Weifang 262100,China)

机构地区：[1]潍坊职业学院食品药品学院,山东潍坊261000 [2]安丘市检验检测中心有限公司,山东潍坊262100

出　　处：《中国调味品》2024年第10期179-185,共7页China Condiment

基　　金：山东省重大科技创新工程项目(2019JZZY011014);潍坊市科技发展计划项目(2021GX020)。

摘　　要：建立了一种经QuEChERS EMR(Enhanced Matrix Removal)-Lipid净化结合超高效液相色谱-串联质谱(UHPLC-MS/MS)同时测定调味品中苏丹红Ⅰ~Ⅳ、对位红5种脂溶性色素和罂粟碱、吗啡、可待因、蒂巴因、那可丁5种罂粟壳生物碱残留量的高通量分析方法。罂粟碱、蒂巴因、那可丁和5种脂溶性色素在1~100 ng/mL范围内线性关系良好,相关系数均大于0.99,定量限(LOQ)为1.0μg/kg;吗啡、可待因在8~100 ng/mL范围内线性关系良好,相关系数均大于0.99,定量限(LOQ)为5.0μg/kg;各化合物平均回收率为81.2%~104.5%,相对标准偏差为2.9%~11.4%(n=6)。该方法简便、灵敏、稳定、通量高、成本低,适用于香辛料调味油、火锅底料及蘸料、麻辣烫底料等多种调味品的检测质控需求。A high-throughput analysis method is established for the simultaneous determination of residual amount of five lipid soluble pigments such as Sudan RedⅠ~Ⅳand Para Red,as well as five poppy husk alkaloids such as papaverine,morphine,codeine,thebaine and narcotine in seasonings using QuEChERS EMR(Enhanced Matrix Removal)-Lipid purification combined with ultra-high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS).Papaverine,thebaine,narcotine and five lipid soluble pigments show a good linear relationship within the range of 1~100 ng/mL,the correlation coefficients are all greater than 0.99,and the limit of quantification(LOQ)is 1.0μg/kg.Morphine and codeine show a good linear relationship within the range of 8~100 ng/mL,the correlation coefficients are both greater than 0.99,and the limit of quantification(LOQ)is 5.0μg/kg.The average recovery rates of each compound range from 81.2%to 104.5%,with the relative standard deviations between 2.9%and 11.4%(n=6).The method is simple,sensitive,stable,high-throughput and low-cost,and it is suitable for the detection and quality control requirements of various seasonings such as spice flavored oil,hotpot seasoning and dipping sauce,and Malatang seasoning.

关 键 词：QuEChERS EMR-Lipid 超高效液相色谱-串联质谱 脂溶性色素 罂粟壳生物碱 调味品 

分 类 号：TS201.2[轻工技术与工程—食品科学]