Optimization the method of determination of sucralose in food by liquid chromatography-tandem mass spectrometry
To establish a method for the determination of sucralose in food by liquid chromatography-tandem mass spectrometry(LCMS).Comparing the effects of unpurified by solid-phase extraction column and purified treatment,investigating the gradient elution ratio of different mobile phases on the recovery rate.To optimize the detection method of sucrose trichloride and conduct methodological verification.The unpurified samples could meet the experimental requirements by adjusting the gradient elution ratio of different mobile phases.The linear range were 0.05-4.Oμg/mL,the correlation coefficient was 0.999 2,the recoveries of sucralose in liquor were 102.3％～105.8％,the recoveries in jelly were 100.0％～109.3％,the recoveries in dried noodle were 100.0％～109.6％,and the limits of detection and quantification can meet the requirements of national standards.This method is simple,sensitive and accurate,which is suitable for routine test of sucralose in inspection institutions.
sucraloseliquid chromatography-tandem mass spectrometryfood
万方数据
维普
