食品中碱性玫瑰精的高效液相色谱-串联质谱法联用测定

Application of High Performance Liquid Chromatography Combined with Tandem Mass Spectrometry in Determining Rhodamine B in Food

目的建立食品中碱性玫瑰精的高效液相色谱法-串联质谱法测定方法。方法样品经均质,无水乙醇-氨水-水(70+20+10)溶液提取,于旋转蒸发仪上浓缩、过滤后,电喷雾离子化(ESI+),多反应监测模式定量。结果方法线性好,碱性玫瑰精线性范围浓度为0.01～10.0μg/ml,线性相关系数为0.9990,方法检出限为0.0001μg/ml,回收率在85.4%～90.2%之间。结论本方法测定灵敏度高、特异性好、结果准确可靠,可应用于食品中碱性玫瑰精的检测工作。

Objective A liquid chromatography--tandem mass spectrometry （LC - MS/MS） method was developed to quantify and confirm the presence of Rhodamine Bin food. Methods Samples were processed by homogenized, ethanol- ammonia- water （70 ＋ 20 ＋ 10） solution extraction, and then concentrated. Quantitative results were based on multiple reac- tion monitoring mode after ionization in the positive electrospray ionization mode. Results The calibiration curve of Rho- damine B showed good linearity in the range of 0.01--10.0 pg/ml with correlation coefficient of 0. 9990. The detection limit was 0. 0001 #g/ml and the recoveries were in the range of 85.4 % -- 90.2 % sensitivity, specificity and accuracy. It is suitable for determination of Rhodam Conclusions The method is proved to be of ne B in food.