摘要
建立了肉灌肠中罗丹明B、诱惑红、苏丹红Ⅰ、苏丹红Ⅱ、苏丹红Ⅲ、苏丹红Ⅳ、胭脂红、苋菜红8种易添加的红色色素残留量的液相色谱-串联质谱分析方法。样品用乙腈稀释提取,以水和乙腈为流动相进行梯度洗脱。质谱采用电喷雾正离子(ESI)模式电离,多反应监测(MRM)模式检测。该方法回收率在81.2%～108.9%之间。相对标准偏差(RSD)在4.2%～13.2%之间。表明该方法准确度高,RSD变异较小,结果准确可靠。
An analytical method for the determination of 8 red pigment （rhodamine B, allura red, sudan I, sudan II, sudan III, sudan IV, ponceau 4R and amaranth） residues in sausage was presented by high performance liquid chromatography- mass spectrometry/mass spectrometry （HPLC-MS/MS） after ultrasonic extraction. Samples were extracted with acetonitrile and diluted with water. Chromatographic separation was performed under gradient elution mode with a mobile phase made up of water and acetonitrile. MS/MS analysis was carried out with positive-ion electrospray ionization （ESI） under multiple reaction monitoring （MRM） mode. The recovery rates of the HPLC-MS/MS method ranged between 81.2% and 108.9%, with relative standard deviation （RSD） between 4.2% and 13.2%. These data suggest this method to be accurate and provide low RSD and reliable results.
出处
《肉类研究》
2013年第6期19-21,共3页
Meat Research
基金
河北省质量技术监督局科技计划项目(100116)
关键词
液质联用
肉灌肠
色素
超声波提取
high performance liquid chromatography-mass spectrometry/mass spectrometry （HPLC-MS/MS）
sausage
pigment
ultrasonic extraction
