摘要
目的建立液相色谱-电喷雾质谱法(liquid chromatography-tandem mass spectrometry, UPLC–MS/MS)检测调味品中碱性橙2的分析方法。方法样品经酸化乙腈提取,正己烷去脂后,经固相萃取小柱净化,氮气吹干进行富集后,用乙腈溶解,再采用液相色谱-电喷雾质谱进行检测,以正离子多反应监测模式测定,外标法定量。结果碱性橙2的线性范围为0.2～20 ng/mL,线性方程为Y=0.0993X-0.0106 (r=0.9999),加标回收率为90.0%～110.0%,相对标准偏差小于10.0%(n=6);方法检出限为1μg/kg,定量限为3μg/kg。结论该方法快速、准确、灵敏,适合用于食品中碱性橙2的确证检测。
Objective To establish a method for the deternamiton of basic orange Ⅱ residues in condiment by liquid chromatography-tandem mass spectrometry. Methods The sample was extracted by acidizing acetonitrile, deacidized by n-hexane, and purified by solid-phase extraction and enriched by nitrogen blow-dry. Then it was dissolved by acetonitrile and detected by liquid chromatography-mass spectrometry（electronic spray ion） with the cationic multiple reaction monitoring model, and quantified by external standard method. Results Basic orange Ⅱhad good linear relationships in the range of 0.2-20 ng/mL, and the linear equation was Y=0.0993 X-0.0106（r=0.9999）. The average recoveries at 3 concentration levels were between 90% and 110%, and the relative standard deviations（RSDs） were less than 10.0%（n=6）. The limits of detection（LODs） were 1 μg/kg and the limits of quantitation were 3 μg/kg. Conclusion This method is rapid, accurate and sensitive, which is suitable for detecting basic orange Ⅱ in condiment samples.
作者
李彦博
孙晓娟
高广慧
LI Yan-Bo;SUN Xiao-Juan;GAO Guang-Hui(Liaoning Institute for Food Control,Shenyang 110015,China)
出处
《食品安全质量检测学报》
CAS
2018年第19期5119-5122,共4页
Journal of Food Safety and Quality
关键词
碱性橙2
液相色谱串联质谱法
固相萃取
调味品
残留量
basic orange Ⅱ
liquid chromatography-tandem mass spectrometry
solid phase extraction
condiment
residues
