Determination of Sucralose in Pickled Vegetables by UHPLC-MS/MS with Electrospray Ionization Positive Mode
An ultra-performance liquid chromatography-tandem mass spectrometry electrospray ionization positive mode(ESI+)method was developed for the determination of sucralose in pickled vegetables.The pickled vegetable sample was extracted with acetonitrile and shaken with QuECHERS reagent.The upper clear solution was taken via centrifugation,and passed through 0.22 μm Perform machine testing after filtering the membrane.Liquid chromatography uses C18 column,with ultrapure water and methanol as the mobile phase for gradient elution and separation of the target substance.The mass spectrometry selected 419 m/z as the parent ion,239 m/z as the quantitative ion,and 221 m/z and 203 m/z as the qualitative ions.The external standard method was used for quantification.The results show that the standard curve of sucralose exhibits a linear relationship between 0.5 and 100 ng/mL with a correlation coefficient R2＞0.998.The added standard recovery rate was 84.3%to 99.1%,the relative standard deviation 5.3%,and the detection limit 0.1 μg/kg,with a quantification limit of 0.2 μg/kg.With low detection limit,high sensitivity,and good repeatability,this method is rapid and efficient in determining the content of sucralose in pickled vegetables.
sucralosehigh-performance liquid chromatography(HPLC)triple quadrupole mass spectrometryelectrospray ionization positive modepickled vegetables
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