摘要
采用高效液相色谱-质谱联用(LC-MS/MS)法来测定花椒粉中松香酸的含量。提取方法采用乙醇超声提取法,以乙腈及水(含0.1%甲酸)为流动相进行梯度洗脱,采用反相高效液相色谱分离,通过带有电喷雾离子化源的串联质谱仪,以多反应监测模式检测。该法线性范围为0.1~2mg/kg,平均回收率为90%~103%,相对标准偏差≤8.8%,方法的检出限为0.1mg/kg。
To develop and validate a sensitive and specific LC-MS/MS method for the determination of abietic acid in pepper powder. The analyte is extracted from pepper powder by ethanol and separated by RP-HPLC with acetonitrile and 0.1% formic acid as the mobile phase. Detection is carried out by multiple reaction monitoring （MRM） on an API 4000 LC-MS/MS system with an electrospray ionization （ESI） interface. The assay is linear in a range of 0.1-2 mg/kg, and the average recovery is 90%% 103% with RSD≤8.8%. The detection limit of the method is 0.1 mg/kg.
出处
《中国调味品》
CAS
北大核心
2017年第3期127-129,共3页
China Condiment
