番茄酱中单氰胺检测衍生化条件的研究

Study on Derivatization Condition of Cyanamide Detection in Tomato Sauce

建立了柱前衍生化高效液相色谱串联质谱法检测番茄酱中单氰胺的最佳衍生化条件;在衍生化试剂丹磺酰氯浓度为10mg/mL,反应温度为60℃,反应时间为1h,缓冲体系的pH值为10.5时,衍生效果最佳,单氰胺最低检测浓度为0.00005mg/kg,衍生产物在48h内稳定。

To establish the optimal pro-column derivatization UPLC-MS/MS method for the detecuon of cyanamide in tomato sauce. The most suitable derivatization conditions are determined as follows- dansyl chloride concentration is 10 mg/mL, reaction temperature is 60℃, reaction time is 1 h, pH of buffer system is 10.5; the limit of quantification is 0.00005 mg/kg, the derivative products are stable within 48 hours.