食品安全风险检测中电喷雾电离源的应用及基质效应的应对方法
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摘要
电喷雾电离源(electrosprayionization,ESI)既是液相色谱和质谱仪之间的连接装置,同时又是电离装置,是目前最常用的质谱仪离子源。ESI源的应用十分广泛,特别在食品安全检测领域。基质效应是ESI源使用过程中无法避免的问题,特别在基质复杂的食品样品中。本文研究了《2018年国家食品污染物和有害因素风险监测工作手册(中卷)》(有机污染物领域),根据仪器类型、离子源、定量方式进行分类统计分析,探讨食品安全风险检测中基质效应应对方法,并对ESI源在食品安全风险检测中的应用进行了展望,以期为食品安全风险检测的技术人员提供参考。
Electrospray ionization(ESI) is not only the connection between liquid chromatography and mass spectrometry, but also the ionization device. It is the most commonly used mass spectrometer ion source. The ESI source is widely used, especially in the field of food safety testing. Matrix effects are an unavoidable problem in the use of ESI sources, especially in food samples with complex matrices. This paper studied the National Food Contaminants and Hazardous Factors Risk Monitoring Manual(Vol. 2) in the 2018(organic pollutants field).According to the type of instrument, ion source and quantitative method, the classification and statistical analysis were carried out to explore the method of matrix effect in food safety risk detection, and the application of ESI source in food safety risk detection was prospected, in order to provide a reference for technicians in food safety risk testing.
Electrospray ionization(ESI) is not only the connection between liquid chromatography and mass spectrometry, but also the ionization device. It is the most commonly used mass spectrometer ion source. The ESI source is widely used, especially in the field of food safety testing. Matrix effects are an unavoidable problem in the use of ESI sources, especially in food samples with complex matrices. This paper studied the National Food Contaminants and Hazardous Factors Risk Monitoring Manual(Vol. 2) in the 2018(organic pollutants field).According to the type of instrument, ion source and quantitative method, the classification and statistical analysis were carried out to explore the method of matrix effect in food safety risk detection, and the application of ESI source in food safety risk detection was prospected, in order to provide a reference for technicians in food safety risk testing.
引文
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[6]姚勇,刘全科.多种蔬菜基质对有机磷农药残留检测的基质效应的研究[J].湖北植保,2016,(2):14-17.Yao Y,Liu QK.Study on matrix effect of vegetable matrix on detection of organophosphorus pesticide residues[J].Hubei Plant Prot,2016,(2):14-17.
[7]张利强,程盛华,李琪,等.气相色谱法测定谷物中9种有机磷农药残留量的基质效应[J].理化检验-化学分册,2016,52(2):136-140.Zhang LQ,Cheng SH,Li Q,et al.Matrix effect om GC deternimatiom of9 orgamophosphorus pesticides im graims[J].Phys Test Chem Anal B,2016,52(2):136-140.
[8]夏珍珍,彭西甜,夏虹,等.基于GC-MS/MS的蔬菜多农药残留基质效应研究[J].湖北农业科学,2016,55(24):6578-6581.Xia ZZ,Peng XT,Xia H,et al.Analysis of matrix effects of multi-pesticide residues in vegetables based on GC-MS/MS[J].Hubei Agric Sci,2016,55(24):6578-6581.
[9]Rossitto MZE,Vieira JCS,Prado DZD,et al.Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases[J].Food Chem,2019,(278):823-831.
[10]Correia BA,Souza VJC,Pereira BC,et al.Characterization of molecular biomarkers of mercury exposure to muscle tissue of plagioscion squamosissimus and colossoma macropomum from the amazon region[J].Food Chem,2019,(276):247-254.
[11]Thomas S,Gelena D,Harald H,et al.Monitoring of the dopamine D2receptor agonists hordenine and N-methyltyramine during the brewing process and in commercial beer samples[J].Food Chem,2019,(276):745-753.
[12]Izaskun D,Beatriz G,Luis AJ,et al.Vine shoots as new source for the manufacture of prebiotic oligosaccharides[J].Carbohydr Polym,2019,(207):34-43.
[13]Erika P,Antonino N,Fabrizio U,et al.Structural characterization of aerogels derived from enzymatically oxidized galactomannans of fenugreek,sesbania and guar gums[J].Carbohydr Polym,2019,(207):510-520.
[14]刘彦娜.静电雾化过程的理论分析与数值模拟[D].上海:东华大学,2009.Liu YN.Theoretical analysis and numerical simulation of electrospray process[D].Shanghai:Donghua University,2009.
[15]高方园.电喷雾离子源中分子的离子化机制及输运行为的研究[D].上海:华东理工大学,2016.Gao FY.Ionization mechanism and transport behavior of molecules in electrospray ion source[D].Shanghai:East China University of Science and Technology,2016.
[16]李佳斌,郝斐然,田芳,等.质谱电喷雾电离源研究新进展[J].质谱学报,2013,(2):65-74.Li JB,Hao FR,Tian F,et al.Advances of electrospray ionization source for mass spectrometry[J].J Chin Mass Spectrom Soc,2013,(2):65-74.
[17]Kazuaki Y,Junji O,Arisa T,et al.Analysis of hydroxy triacylglycerol as a lactone precursor in milk fat using liquid chromatography electrospray ionization tandem mass spectrometry[J].Food Chem,2019,(274):298-304.
[18]Dong H,Xian YP,Xiao KJ,et al.Development and comparison of single-step solid phase extraction and QuEChERS clean-up for the analysis of 7 mycotoxins in fruits and vegetables during storage by UHPLC-MS/MS[J].Food Chem,2019,(274):471-479.
[19]Artur S,Lydia NG.Influence of acid depolymerization parameters on levan molar mass distribution and its utilization by bacteria[J].Carbohydr Polym,2019,(206):371-379.
[20]Di GL,Zhu ZL,Huang QH,et al.Targeted modulation of g-C3N4photocatalytic performance for pharmaceutical pollutants in water using ZnFe-LDH derived mixed metal oxides:Structure-activity and mechanism[J].Sci Total Environ,2019,650(1):1112-1121.
[21]Carlos C,Corinna S,J?rg S,et al.Comparison of simple monophasic versus classical biphasic extraction protocols for comprehensive UHPLC-MS/MS lipidomic analysis of Hela cells[J].Anal Chim Acta,2019,(1048):66-74.
[22]Sara LM,Valentina R,Liana SP,et al.Amyloid fibers deriving from the aromatic core of C-terminal domain of nucleophosmin 1[J].Int J Biol Macromol,2018,(122):517-525.
[23]Jang HH,Kim HW,Kim SY,et al.In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside,an anthocyanin isolated from purple-fleshed sweet potato[J].Food Chem,2019,(272):688-693.
[24]Salih SA,Hasim K,Serkan S.Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars'Ohadi'and'Uzun'pistachios(Pistacia vera L.)[J].Food Chem,2019,(272):418-426.
[25]Sokeng AJT,Sobolev AP,Lorenzo AD,et al.Metabolite characterization of powdered fruits and leaves from Adansonia digitata L.(baobab):Amulti-methodological approach[J].Food Chem,2019,(272):93-108.
[26]Liao XX,Greenspan P,Pegg RB.Characterizing the phenolic constituents and antioxidant capacity of georgia peaches[J].Food Chem,2019,(271):345-353.
[27]向平,沈敏,卓先义.液相色谱-质谱分析中的基质效应[J].分析测试学报,2009,28(6):753-756.Xiang P,Shen M,Zhuo XY.Matrix effects in liquid chromatographic-mass spectrometric analysis[J].J Instrum Anal,2009,28(6):753-756.
[28]Magdalena BB,Tomasz P,Pawe?KK.Isotope-labeled versus analog internal standard in LC-MS/MS method for tacrolimus determination in human whole blood samples-a compensation of matrix effects[J].Chromatogr B,2019,(1104):220-227.
[29]Lugoboni B,Barbarossa A,Gazzotti T,et al.A quick LC-MS-MS method for the determination of flunixin in bovine muscle[J].Anal Toxicol,2014,38(2):80-85.
[30]Hou JB,Xie W,Hong D,et al.Simultaneous determination of ten neonicotinoid insecticides and two metabolites in honey and royal-jelly by solid-phase extraction and liquid chromatography-tandem mass spectrometry[J].Food Chem,2019,(270):204-213.
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