摘要
建立用液相色谱-串联质谱法(liquid chromatography-tandem mass spectrometry,LC-MS)测定酱油中8种生物胺的方法。样品采用连续三相液液萃取的前处理方法,使用高效液相色谱-串联质谱仪的ES+离子源测定并计算酱油中的8种生物胺。使用色谱柱为十八烷基硅烷键合硅胶即C18填料的超高效液相色谱柱(规格为2.1mm×100mm,内径1.7μm);流动相选用乙腈和0.1%甲酸水溶液,采用梯度洗脱程序;流速为0.3mL/min;进样量为2μL;柱温为25℃。该方法中8种生物胺的线性关系良好,相关系数均大于0.99;精密度相对标准偏差(RSD)范围为0.30%~0.86%。稳定性RSD范围为2.19%~6.44%;回收率范围为87.02%~90.20%。该研究建立的分析方法具有良好的精密度、稳定性和回收率,快速简单,适用于酱油中的生物胺检测,也可作为红酒等食品及其他含生物胺产品中8种生物胺的定量分析和研究方法。
A method for the determination of eight biogenic amines in soy sauce by liquid chromatography-tandem mass spectrometry(LC-MS)is established in this paper.The samples are pretreated by continuous three-phase liquid-liquid extraction method,eight kinds of biogenic amines in soy sauce are determined and calculated by using ES+ion source of high performance liquid chromatography-tandem mass spectrometer.The chromatographic separation is carried out on a octadecylsilane bonded silica gel namely C18 column(the specification is 2.1 mm×100 mm,the internal diameter is 1.7μm);the mobile phase is acetonitrile and 0.1%formic acid water solution,the gradient elution procedure is adopted;the flow rate is 0.3 mL/min;the injection volume is 2μL;the column temperature is 25℃.The linear relationship of the eight biogenic amines by this method is good,and the correlation coefficients are all greater than 0.99.The precision relative standard deviations(RSD)range from 0.30%to 0.86%.The stability RSDs range from 2.19%to 6.44%.The recovery rates range from 87.02%to 90.20%.The analysis method established in this study has good precision,stability and recovery rate,and it is fast and simple.It is suitable for the detection of biogenic amines in soy sauce,and can also be used for the quantitative analysis and research on eight biogenic amines in food such as red wine and other products containing biogenic amines.
作者
沙丽娜
吐尔洪·买买提
阿孜古丽·衣该木
艾买提江·阿衣甫别克
张明玥
SHA Li-na;Turghun Muhammad;Aziguli Yigaimu;Amatjan Ayupbek;ZHANG Ming-yue(Institute of Drug Control in Xinjiang Uygur Autonomous Region,Urumqi 830011,China;Key Laboratory of Energy Materials Chemistry,Ministry of Education,College of Chemistry,Xinjiang University,Urmuqi 830046,China)
出处
《中国调味品》
CAS
北大核心
2020年第11期151-156,共6页
China Condiment
关键词
液相色谱-串联质谱法
生物胺
萃取
酱油
检测
liquid chromatography-tandem mass spectrometry(LC-MS)
biogenic amines
extraction
soy sauce
determination
