食品中罗丹明B的高效液相色谱串联质谱法检测

Determination of Rhodamine B in Food by High Performance Liquid Chromatographic Tandem Mass Spectromrtry

建立了使用高效液相色谱串联质谱法检测食品中罗丹明B含量的分析方法。食用油样品经70%甲醇水溶液提取后,直接可用于进样分析,固体样品以70%甲醇溶液提取、MCX固相萃取柱净化,经色谱柱分离后,以0.1%甲酸水和乙腈梯度洗脱,经ESI+模式、多反应模式(MRM)进行检测。结果表明,罗丹明B在1.0~100.0 ng/mL质量浓度范围内呈良好的线性关系,空白样品加标的回收率在90.3%~96.8%,相对标准偏差(RSD)均小于5%,检出限为0.5μg/kg,具有快速、准确、灵敏度高等优点,适用于食品中罗丹明B的定性和定量分析。

An analysis method is established for detecting the content of Rhodamine B in food using performance liquid chromatographic tandem mass spectromrtry. Sample of edible flavoring oil is extracted with 70% methanol water solution, which can be directly used for analysis. Solid sample is extracted with 70% methanol, the extracting solution is taken for purification by MCX cation solid phase extraction column, and then separated by C18 column, using acetonitrile and 0.1% formic acid solution for gradient elution, detected by positive ESI＋ and multi-reactions monitoring modes. The result shows that the linearity of Rhodamine B is better in the range of 1.0-100.0 ng/mL. Test for recovery are made at different concentration levels of Rhodamine B standard, giving values of recovery in the range of 90.3%-96.8%, with RSD less than 5%. The detection limit of Rhodamine B is 0.5 μg/kg. The method has the characteristics of low detection limit and high sensitivity, so it is suitable for qualitative and quantitative analysis of Rhodamine B in food.