Analysis of Organic Acids Content in Food by Ion Chromatography-Electrospray Tandem Mass Spectrometry
Ion chromatography-electrospray tandem mass spectrometry had been adopted for the determination of tartaric acid, malic acid, citric acid and succinic acid in food. AS11 anion chromatographic column was used for the separation, and eluent for gradient elution was 10 mmol/L KOH generated online with automatic eluent generator, detector was Thermo scientific MSQ plus mass spec-trometer, electron electrospray ionization source negative ion mode was adopted, selective ion monitor mode (SIM) was selected for analysis, and external standard method was used for quantitative analysis. The results showed that, the linear relationship of four kinds of organic acids was good in the range of 0.5～10 mg/L, and the correlation coefficient and the quantitation limit for tartartic acid, malic acid, citric acid and succinic acid were 0.997 and 0.5 mg/kg, 0.999 and 0.5 mg/kg, 0.997 and 0.5 mg/kg, and 0.997 and 0.5 mg/kg respectively. This method was applied in the determination of organic acids in three kinds of food. The standard recoveries of four organic acids in grape wine, in honey and in biscuit were 81.6 ％ to 109.7 ％, 80.2 ％ to 109.4 ％ and 80.4 ％ to 109.2 ％ re-spectively. This method had the advantages including simple operation, high sensitivity and good selectivity etc., which could meet the determination requirements of organic acids in food.
analysis and determinationorganic acidstartaric acidmalic acidcitric acidsuccinic acidion chromatography-electro-spray tandem mass spectrometry
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维普
