首页|UHPLC-MS/MS法同时测定调味品中5种脂溶性色素和5种罂粟壳生物碱的残留量

UHPLC-MS/MS法同时测定调味品中5种脂溶性色素和5种罂粟壳生物碱的残留量

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建立了 一种经QuEChERS EMR(Enhanced Matrix Removal)-Lipid净化结合超高效液相色谱-串联质谱(UHPLC-MS/MS)同时测定调味品中苏丹红Ⅰ~Ⅳ、对位红5种脂溶性色素和罂粟碱、吗啡、可待因、蒂巴因、那可丁 5种罂粟壳生物碱残留量的高通量分析方法.罂粟碱、蒂巴因、那可丁和5种脂溶性色素在1~100 ng/mL范围内线性关系良好,相关系数均大于0.99,定量限(LOQ)为1.0 μg/kg;吗啡、可待因在8~100 ng/mL范围内线性关系良好,相关系数均大于0.99,定量限(LOQ)为5.0 μg/kg;各化合物平均回收率为81.2%~104.5%,相对标准偏差为2.9%~11.4%(n=6).该方法简便、灵敏、稳定、通量高、成本低,适用于香辛料调味油、火锅底料及蘸料、麻辣烫底料等多种调味品的检测质控需求.
Simultaneous Determination of Residual Amount of Five Lipid Soluble Pigments and Five Poppy Husk Alkaloids in Seasonings by UHPLC-MS/MS Method
A high-throughput analysis method is established for the simultaneous determination of residual amount of five lipid soluble pigments such as Sudan Red Ⅰ~Ⅳ and Para Red,as well as five poppy husk alkaloids such as papaverine,morphine,codeine,thebaine and narcotine in seasonings using QuEChERS EMR(Enhanced Matrix Removal)-Lipid purification combined with ultra-high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS).Papaverine,thebaine,narcotine and five lipid soluble pigments show a good linear relationship within the range of 1~100 ng/mL,the correlation coefficients are all greater than 0.99,and the limit of quantification(LOQ)is 1.0 μg/kg.Morphine and codeine show a good linear relationship within the range of 8~100 ng/mL,the correlation coefficients are both greater than 0.99,and the limit of quantification(LOQ)is 5.0 μg/kg.The average recovery rates of each compound range from 81.2%to 104.5%,with the relative standard deviations between 2.9%and 11.4%(n=6).The method is simple,sensitive,stable,high-throughput and low-cost,and it is suitable for the detection and quality control requirements of various seasonings such as spice flavored oil,hotpot seasoning and dipping sauce,and Malatang seasoning.

QuEChERS EMR-LipidUHPLC-MS/MSlipid soluble pigmentspoppy husk alkaloidsseasoning

丁文慧、田洪霞、朱伟伟、张帅

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潍坊职业学院食品药品学院,山东潍坊 261000

安丘市检验检测中心有限公司,山东潍坊 262100

QuEChERS EMR-Lipid 超高效液相色谱-串联质谱 脂溶性色素 罂粟壳生物碱 调味品

山东省重大科技创新工程项目潍坊市科技发展计划项目

2019JZZY0110142021GX020

2024

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
年,卷(期):2024.49(10)