摘要
采用高效液相色谱串联三重四级杆质谱为分析手段对蜂王浆/蜂王浆冻干粉中掺入的人工合成癸烯酸进行鉴别和测定。方法通过对比掺入人工合成癸烯酸标准品的阳性样品和天然蜂王浆的LC-MS/MS图谱的差别,发现了人工合成癸烯酸的特征离子峰,该特征离子峰在天然的蜂王浆和蜂王浆冻干粉中是不存在的,而是只存在于掺入了人工合成的癸烯酸的阳性样品中。此外,该方法在掺假食品检测领域具有创新性,前处理简单。该方法对于蜂王浆/蜂王浆冻干粉中掺入的人工合成癸烯酸的检测限可以达到40μg/L。
A new method to detect if synthetic 10-hydroxy-α-decanoic acid was added into pure royal jelly/lyophilized royal jelly was proposed. This method was conducted by comparing the HPLC/MS/MS spectrum of pure royal jelly/lyophilized royal jelly with those of adulterated samples in order to detect the differences between both sample groups. The maker was found to be presented in royal jelly/lyophilized royal jelly samples adulterated with synthetic 10-hydroxy-α-decanoic acid while could not be detected in any of pure royal jelly/lyophilized royal jelly samples analyzed. In addition, this method is a great innovation in detecting adulterated samples and the pre-processing approch is very simple. This method allowed the detection of synthetic 10-hydroxy-α-decanoic acid in adulterated royal jelly/lyophilized royal jelly samples in concentrations as low as 40μg/L.
出处
《食品研究与开发》
CAS
北大核心
2016年第10期140-143,共4页
Food Research and Development
