HPLC-MS/MS测定小龙虾调料中3种辣椒素的含量
Determination of Three Capsaicins in Crayfish Seasoning by HPLC-MS/MS
谢忠阳 1罗诗泳 2苏肯明 2王洪健1
作者信息
- 1. 广东省食品工业研究所有限公司,广东 广州 511442
- 2. 佛山市沃特测试技术服务有限公司,广东 佛山 528000
- 折叠
摘要
本研究利用QuEChERS-HPLC-MS/MS检测小龙虾调料中 3 种辣椒素含量.样品经乙腈提取后,使用含有MgSO4、C18、PSA和GCB的复合吸附剂进行净化.本方法具有前处理简单、高效和灵敏度高的特点,适用于小龙虾调料中 3 种辣椒素含量的测定.
Abstract
In this study,QuEChERS-HPLC-MS/MS was used to determine the contents of three capsaicin in crayfish seasoning.The samples were extracted by acetonitrile and purified with a composite adsorbent containing MgSO4,C18,PSA and GCB.The method is simple,efficient and sensitive,and is suitable for the determination of capsaicin content in crayfish seasoning.
关键词
合成辣椒素/天然辣椒素/二氢辣椒素/高效液相色谱-串联质谱Key words
synthetic capsaicin/natural capsaicin/dihydrocapsaicin/HPLC-MS/MS引用本文复制引用
出版年
2024
NETL
NSTL
万方数据