固相萃取-高效液相色谱-串联质谱联用法检测辣椒及其制品和肉酱中的罗丹明B含量

Determination of Rhodamine B in hot pepper and its products and meat paste by SPE- LC- MS /MS

建立了辣椒及其制品和肉酱中罗丹明B含量的固相萃取-高效液相色谱-串联质谱联用（SPELC-MS/MS）检测方法。样品经乙腈提取后,经中性氧化铝固相萃取柱净化,超高效液相色谱-串联质谱法检测。本方法定量限为0.1μg/kg,线性范围为0.2-50ng/mL;在罗丹明B添加水平为0.1-10μg/kg时,辣椒片样品中的回收率为76%-92%,辣椒制品中的回收率为74%-93%,肉酱样品中的回收率为70%-90%。

A method for determination of rhodamine B in hot pepper and its products and meat paste by solid phase extraction- high efficiency liquid chromatography- tandem mass spectrometry（SPE- LC-MS / MS） was established.The samples were extracted with acetonitrile,then cleaned up with neutral aluminum oxide of solid- phase column,and detected by UPLC- MS / MS.The limit of quantitation（LOQ） was 0.1μg / kg,the linear range was 0.2 - 50ng / mL.When the adding level of Rhodamine B was 0.1 - 10μg / kg,the recovery of hot pepper flakes,hot pepper products and meat paste sample was 76% - 92%,74% - 93% and 70% - 90%,respectively.