摘要
建立了新鲜水产品(鱼、虾、蟹、鱿鱼)和动物源性腌制食品(腌制鱼、虾酱、鱿鱼干、沙丁鱼罐头)中6种生物胺组胺、尸胺、腐胺、酪胺、2-苯乙胺、色胺的液相色谱-串联质谱定量检测方法。分别对提取方法、不同食品的分类预处理方法、液相色谱条件、质谱条件进行了优化。质谱分析采用电喷雾正离子电离、多反应监测模式、外标法定量。该方法对于新鲜水产品中生物胺的定量限、线性范围和方法回收率分别为:0.10mg/kg,10~200ng/mL和74.18%~90.15%,对于动物源性腌制食品中生物胺的回收率为80.05%~95.58%。
A liquid chromatography-tandem mass spectrometric （LC-MS/MS） method is established for the quantitative determination of biogenic amines in fresh aquatic products （fishes, shrimps, crabs and squids） and animal derived foods （salted fishes, shrimp sauce, dried squids and tinned sardines）. The pre-processing methods of different kinds of foods, the extraction methods, the liquid chromatography and mass spectrometric conditions are optimized. Biogenie amines are analyzed by positive electrosprary ionization （ESI＋） tandem mass spectrometry under multiple reaction monitoring （MRM） mode. Quantification is achieved using external standard method. The detection limits, linear ranges and recoveries of this method for fresh aquatic products are 0.1 mg/kg, 10-200 ng/mL and 74.18%-90. 15% respectively. The recoveries of biogenie amines spiked in animal derived foods are between 80. 05%-95. 58%.
出处
《中国调味品》
北大核心
2017年第8期127-132,共6页
China Condiment
基金
海南省自然科学基金项目(313105)
