液相色谱-串联质谱法测定食品中喹啉黄、酸性绿S和专利蓝V

Determination of Quinoline Yellow,Green S and Patent Blue V in Foods by Performance Liquid Chromatography Tandem Mass Spectrometry

目的:建立一种快速、准确的食品中喹啉黄、酸性绿S和专利蓝V的高效液相色谱-串联三重四级杆质谱测定方法。方法:样品经提取、聚酰胺小柱净化、解析处理后,采用XDB-C18色谱柱,以乙腈和0.02mol/L乙酸铵为流动相,梯度洗脱分离后,在负离子和多反应监测(MRM)模式下进行定性和定量分析。结果:在优化的条件下,喹啉黄、酸性绿S和专利蓝V的检出限为1～10ng/mL;在5～1000ng/mL质量浓度范围线性良好,相关系数均大于0.99;平均回收率在85%以上,相对标准偏差均小于10%。结论:该方法简单、灵敏度高,适用于食品中喹啉黄、酸性绿S和专利蓝V3种着色剂的同时定性和定量分析。

Objective： A comprehensive analytical method based on liquid chromatography tandem mass spectrometry has been developed for simultaneous determination of Quinoline Yellow, Green S and Patent Blue V in foods. Methods： The samples were extracted, purified by small polyamide column and then qualitative and quantitative analyses were carried in negative mode under the multiple reaction monitoring （MRM） mode after the chromatographic separation on XDB- C18（3.5 p,m, 4.6×100 mm） column with acetonitrile-ammonium acetate gradient elution. Results：Under the optimum conditions, the limits of detection （LODs） for Quinoline Yellow, Green S and Patent Blue V were 1-10 ng/mL. There were good linearity between 5-1 000 ng/mL. The mean recovery was over 85% and the relative standard deviation （RSD） was less than 10%. Conclusion：A easy and sensitive method was obtained to detect simultaneously the Quinoline Yellow, Green S and Patent Blue V in foods.