液相串联质谱法测定豆制品中的碱性橙Ⅱ和碱性嫩黄O

Determination of Food Color of Basic Orange Ⅱ and Basic Flavine O in Bean Products by LC-MS/MS

建立同时测定豆制品中的碱性橙Ⅱ和碱性嫩黄O的液相串联质谱法。以乙醇为溶剂,经超声提取、离心分离,利用Oasis HLB固相萃取柱对样品进行净化,以0.1%甲酸水-0.1%甲酸甲醇溶液为流动相,LC-MS/MS测定碱性橙Ⅱ和碱性嫩黄O的含量。结果显示:在0～500 ng/mL内,碱性橙Ⅱ和碱性嫩黄O所得的回归方程均呈较好的线性关系,相关系数>0.995,检出限为碱性橙Ⅱ0.5μg/kg,碱性嫩黄O 0.8μg/kg。该方法的平均回收率为87.2%～94.5%,RSD为1.65%～4.08%。

To establish a LC-MS/MS method for simultaneous determination of Basic Orange 2 and Basic flavine 0 in soy product. The samples were extracted with ethanol and cleaned up by Oasis HLB solid phase extraction column, 0. 1% water formic acid -0. 1% methanol formic acid was used as mobile phase. Basic Orange 2 and Basic flavine O were determined by LC-MS/MS. There was a good linear relationship at the range of 0 - 500 ng/mL of Basic Orange 2 and Basic flavine O with r 〉 0. 995, the limitation of detection of Basic Orange 2 and Basic flavine O were 0.5 μg/kg and 0. 8 μg/kg, respectively. The rate of recovery was from 87.2% to 94.5% and the relative standard deviations were from 1.65 to 4.08%. The method is rapid, accurate and suitable for simultaneous determination of Basic Orange 2 and Basic flavine O in soy product.