基于QuEChERS-四级杆/静电场轨道阱高分辨质谱法测定酱油类调味品中的氨基甲酸乙酯

Determination of Ethyl Carbamate in Soy Sauce Seasonings by Quadrupole/Electrostatic Field Orbitrap High-Resolution Mass Spectrometry

建立四级杆/静电场轨道阱高分辨质谱检测酱油类调味品中氨基甲酸乙酯的方法。样品采用乙腈提取,经优化后的QuEChERS方法净化后,用高分辨质谱QExactive进行测定。该实验对目标物二级特征碎片进行同位素匹配,推测断裂规律,并对不同酱油类样品完成基质效应评价。结果表明:该方法在1~20μg/L范围内的线性范围良好,精密度与准确度高,检出限达到1.5μg/kg,4种不同类酱油对均无基质效应,适用于酱油中氨基甲酸乙酯的快速检测与确证分析。

A new method for direct determination of ethyl carbamate in soy sauce by quadrupole electrostatic field orbitrap high-resolution mass spectrometry is established. The sample is extracted with acetonitrile, purified by optimized QuEChERS method and determined by HRMS QExactive. The secondary feature fragments of the target compound are utilized with isotope distribution. The fracture rule is predicted and the matrix effect of different soy sauce samples is evaluated. The results show that this method has good linearity in the range of 1~20 μg/L. The method has high precision and accuracy, the limit of detection is 1.5 μg/kg, satisfying the detection demands. This method is suitable for the rapid determination and confirmatory analysis of ethyl carbamate in soy sauce.