超高效液相色谱-串联质谱法测定食品中碱性嫩黄O的含量
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摘要
目的:建立测定食品中碱性嫩黄O的超高效液相色谱-串联质谱(UPLC-MS/MS)检测方法。方法:样品经乙酸乙酯∶环己烷(1∶1)超声提取,上GPC净化,收集液经浓缩后加0.1%甲酸甲醇溶液∶0.1%甲酸水溶液(70∶30)定容上机测定。结果:本方法检出限为0.5μg·kg~(-1),在3类食品中的加标回收率范围分别为78.6%～100.7%、87.2%～107.4%、92.8%～115.3%,相对标准偏差(RSD)在8.0%～9.7%,线性相关系数达0.999 4。结论:该试验方法步骤简单、灵敏度高,重复性好,可作为食品安全检测中检测碱性嫩黄O的快速有效检测方法。
Objective: A method of determination of Auramine O in foods by ultra performance liquid chromatography tandem mass spectrometry was established. Methods: The samples were ultrasonic extracted with ethyl acetate∶cyclohexand(1∶1),on GPC purification, the collection solution was re-dissolved in 0.1%methanol formate solution∶0.1%formic acid aqueous solution(70∶30) fixed capacitydetermination.Results: The detection limit was 0.5 μg·kg~(-1),the range of recovery rate with standard solution are78.6% ～ 100.7%, 87.2% ～ 107.4%, 92.8% ～ 115.3%,relative standard deviation(RSD) is 8.0% ～ 9.7% and the linearly dependent coefficient is 0.9994.Conclusion:The test method is simple, sensitive and repeatable,and can be used as a fast and effective method for detecting auramine O in food safety test.
Objective: A method of determination of Auramine O in foods by ultra performance liquid chromatography tandem mass spectrometry was established. Methods: The samples were ultrasonic extracted with ethyl acetate∶cyclohexand(1∶1),on GPC purification, the collection solution was re-dissolved in 0.1%methanol formate solution∶0.1%formic acid aqueous solution(70∶30) fixed capacitydetermination.Results: The detection limit was 0.5 μg·kg~(-1),the range of recovery rate with standard solution are78.6% ～ 100.7%, 87.2% ～ 107.4%, 92.8% ～ 115.3%,relative standard deviation(RSD) is 8.0% ～ 9.7% and the linearly dependent coefficient is 0.9994.Conclusion:The test method is simple, sensitive and repeatable,and can be used as a fast and effective method for detecting auramine O in food safety test.
引文
[1]国家卫生和计划生育委员会.GB2760-2014食品添加剂使用标准[S].北京:中国标准出版社,2015.
[2]王荣艳,贾丽,范筱京.高效液相色谱法测定食品中非食用色素[J].食品研究与开发,2010,31(11):164-166.
[3]梁玉英,曾俊洁,田野,等.高效液相色谱法测定食品中碱性黄、碱性嫩黄、碱性橙Ⅱ、酸性橙Ⅱ、罗丹明B[J].中国卫生检验杂志,2014,24(19):2740-2742.
[4]李莎,王银花,叶麟,等.HPLC法同时测定食品中酸性橙Ⅱ和碱性嫩黄O的含量[J].食品与发酵业,2017,43(3):234-348.
[5]李莎,雷智棋,朱红,等.HPLC同时检测酸性橙Ⅱ和碱性嫩黄O色谱条件优化[J].中国酿造,2016,35(1):165-169.
[6]谭恩灵,肖健.豆制品中碱性橙Ⅱ、酸性橙Ⅱ和碱性嫩黄O的测定[J].广东化工,2012,39(18):127-128.
[7]林钦.高效液相色谱法同时测定豆制品中的碱性橙和碱性嫩黄O染料[J].色谱,2007,25(5):776.
[8]高洁,尹峰,何国亮,等.高效液相色谱法测定豆制品中的碱性嫩黄O[J].分析试验室,2008,27(S1):230-232.
[9]郑小严.超高效液相色谱-串联质谱法同时测定食品中碱性橙、碱性嫩黄O和碱性桃红T[J].分析科学学报,2009,25(4):409-413.
[10]浙江省质量技术监督局.DB33/T703-2008食品和农产品中多种碱性工业染料的测定液相色谱-串联质谱法[S].北京:中国标准出版社,2008.
[11]吉林省卫生厅.DBS22/006-2012食品中酸性橙、碱性橙2和碱性嫩黄的测定液相色谱-串联质谱[S].2012.
[2]王荣艳,贾丽,范筱京.高效液相色谱法测定食品中非食用色素[J].食品研究与开发,2010,31(11):164-166.
[3]梁玉英,曾俊洁,田野,等.高效液相色谱法测定食品中碱性黄、碱性嫩黄、碱性橙Ⅱ、酸性橙Ⅱ、罗丹明B[J].中国卫生检验杂志,2014,24(19):2740-2742.
[4]李莎,王银花,叶麟,等.HPLC法同时测定食品中酸性橙Ⅱ和碱性嫩黄O的含量[J].食品与发酵业,2017,43(3):234-348.
[5]李莎,雷智棋,朱红,等.HPLC同时检测酸性橙Ⅱ和碱性嫩黄O色谱条件优化[J].中国酿造,2016,35(1):165-169.
[6]谭恩灵,肖健.豆制品中碱性橙Ⅱ、酸性橙Ⅱ和碱性嫩黄O的测定[J].广东化工,2012,39(18):127-128.
[7]林钦.高效液相色谱法同时测定豆制品中的碱性橙和碱性嫩黄O染料[J].色谱,2007,25(5):776.
[8]高洁,尹峰,何国亮,等.高效液相色谱法测定豆制品中的碱性嫩黄O[J].分析试验室,2008,27(S1):230-232.
[9]郑小严.超高效液相色谱-串联质谱法同时测定食品中碱性橙、碱性嫩黄O和碱性桃红T[J].分析科学学报,2009,25(4):409-413.
[10]浙江省质量技术监督局.DB33/T703-2008食品和农产品中多种碱性工业染料的测定液相色谱-串联质谱法[S].北京:中国标准出版社,2008.
[11]吉林省卫生厅.DBS22/006-2012食品中酸性橙、碱性橙2和碱性嫩黄的测定液相色谱-串联质谱[S].2012.