干旱区生态环境知识资源中心(Arid): 高效液相色谱-质谱/质谱法测定食品中的酸性橙II与酸性金黄

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	高效液相色谱-质谱/质谱法测定食品中的酸性橙II与酸性金黄
其他题名	Determination of Acid Orange Ⅱ and Metanil Yellow in Food by HPLC - MS/MS
	吴海智 1; 周丛 1; 袁列江 1; 林源 1; 肖泳 1; 冉丹 1; 童杨 1; 司士辉 2
来源期刊	分析测试学报
ISSN	1004-4957
出版年	2014
卷号	33 期号:12 页码:1387-1392
中文摘要	建立了高效液相色谱-质谱/质谱法测定豆制品、蔬菜制品、辣椒制品、熟肉制品、水产品、火锅底料等食品中酸性橙Ⅱ和酸性金黄的分析方法。样品经均质后,采用70%乙腈水溶液超声提取, WAX固相萃取小柱净化后,过0.22 mum聚四氟乙烯有机滤膜,在Thermo Hypersil Gold aQ柱(100 mm * 2. 1 mm, 1.9 mum)色谱柱上分离,乙腈-水为流动相梯度洗脱,采用电喷雾离子化(ESI-),多反应监测模式进行检测,基质加标标准曲线外标法定量。结果表明:酸性橙Ⅱ和酸性金黄在6类食品样品中均显示较好峰形,线性范围为1.0~20 mug. L~(-1),相关系数均大于0.995,对于豆制品、蔬菜制品、辣椒制品等含油脂较少的食品,酸性橙Ⅱ和酸性金黄的定量下限(LOQ, S/N=10)分别为1.4, 1.0 mug - kg~(-1);对于熟肉制品、水产品、火锅底料等含油脂较多的食品,酸性橙Ⅱ和酸性金黄的定量下限(LOQ, S/N = 10)分别为2.0,1.4 mug. kg~(-1)。在6类食品样品中分别添加酸性橙Ⅱ和酸性金黄进行加标回收实验,测得回收率为65.8% ~99.0%,相对标准偏差(RSD)为2.4%~6.0%。该方法具有基质干扰小、灵敏度高、适用性强、准确可靠等特点,适用于食品中酸性橙Ⅱ和酸性金黄的定量检测及确证分析。
英文摘要	An HPLC - MS/MS method was developed for the determination of acid orange II and metanil yellow in food such as bean-products,vegetables, pepper products, hotpot condiment,meat and aquatic products. The samples were extracted with 70% acetonitrile. The crude extracts were further purified with an Oasis WAX SPE column,and then filtered through a polytetrafluoroethylene (PTFE) organic membrane. The separation was performed on a Thermo Hypersil Gold aQ(100 mm x 2. 1 mm, 1.9 mum) column by gradient elution using acetonitrile - water as mobile phase. The analytes were analyzed in electrospray ionization(ESI -) under multi reaction monitoring(MRM) mode, and quantified by the matrix matched external standard method. The results showed that the acid orange II and metanil yellow in the six samples displayed good peak shapes. The calibration curves were linear in the range of 1. 0 - 20 mug. L~(-1), with correlation coefficients more than 0. 995. The quantitation limits(LOQ, S/N = 10) of acid orange II and metanil yellow in low-fat food products (bean-products, vegetables and pepper products) were 1.4,1.0 mug ? kg~(-1), respectively, and in high-fat foods(hotpot condiment, meat and aquatic products) were 2. 0,1.4 mug ? kg~(-1), respectively. The recoveries of acid orange II and metanil yellow in the six samples were in the range of 65. 8% -99. 0% with relative standard deviations (RSD) of 2. 4% - 6. 0%. The method was sensitive and reliable in the determination of acid orange II and metanil yellow in food products.
中文关键词	酸性橙Ⅱ ; 酸性金黄 ; 高效液相色谱-质谱/质谱法 ; 食品
英文关键词	acid orange II metanil yellow HPLC - MS/MS food product
语种	中文
国家	中国
收录类别	CSCD
WOS类目	CHEMISTRY ANALYTICAL ; ENGINEERING CHEMICAL
WOS研究方向	Chemistry ; Engineering
CSCD记录号	CSCD:5317158
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/231037
作者单位	1.湖南省产商品质量监督检验研究院, 长沙, 湖南 410007, 中国; 2.中南大学化学化工学院, 长沙, 湖南 410083, 中国
推荐引用方式 GB/T 7714	吴海智,周丛,袁列江,等. 高效液相色谱-质谱/质谱法测定食品中的酸性橙II与酸性金黄[J],2014,33(12):1387-1392.
APA	吴海智.,周丛.,袁列江.,林源.,肖泳.,...&司士辉.(2014).高效液相色谱-质谱/质谱法测定食品中的酸性橙II与酸性金黄.分析测试学报,33(12),1387-1392.
MLA	吴海智,et al."高效液相色谱-质谱/质谱法测定食品中的酸性橙II与酸性金黄".分析测试学报 33.12(2014):1387-1392.