HPLC-MS/MS测定小龙虾调料中3种辣椒素的含量  

Determination of Three Capsaicins in Crayfish Seasoning by HPLC-MS/MS

作　　者：谢忠阳 罗诗泳 苏肯明 王洪健 XIE Zhongyang;LUO Shiyong;SU Kenming;WANG Hongjian(Guangdong Food Industry Institute Co.,Ltd.,Guangzhou 511442,China;Waltek Services Testing Group Co.,Ltd.,Foshan 528000,China)

机构地区：[1]广东省食品工业研究所有限公司,广东广州511442 [2]佛山市沃特测试技术服务有限公司,广东佛山528000

出　　处：《现代食品》2024年第18期180-182,186,共4页Modern Food

摘　　要：本研究利用QuEChERS-HPLC-MS/MS检测小龙虾调料中3种辣椒素含量。样品经乙腈提取后,使用含有MgSO_(4)、C18、PSA和GCB的复合吸附剂进行净化。本方法具有前处理简单、高效和灵敏度高的特点,适用于小龙虾调料中3种辣椒素含量的测定。In this study,QuEChERS-HPLC-MS/MS was used to determine the contents of three capsaicin in crayfish seasoning.The samples were extracted by acetonitrile and purified with a composite adsorbent containing MgSO_(4),C18,PSA and GCB.The method is simple,efficient and sensitive,and is suitable for the determination of capsaicin content in crayfish seasoning.

关 键 词：合成辣椒素 天然辣椒素 二氢辣椒素 高效液相色谱-串联质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]