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PhIP化学模型体系中前处理及UPLC-MS检测方法的研究 被引量:3

Study on the Sample Pretreatment Procedure and Determination by UPLC-MS in PhIP Chemical System
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摘要 本文以PhIP化学模型体系为对象,建立了利用冻干浓缩萃取进行样品前处理,用UPLC-MS进行PhIP含量检测的分析方法。本研究简化了样品前处理步骤,将反应体系冻干浓缩后采用碱性乙酸乙酯体系提取,用超高效液相色谱-三重四级杆串联方式(UPLC-MS)进行PhIP检测,采用Waters BEH phenyl色谱柱,以乙腈和0.1%甲酸溶液为流动相进行梯度洗脱。结果表明,本方法检测PhIP的线性范围为0.5~15 ng/mL,决定性系数为0.999,检出限为0.110 ng/mL,定量限为0.332 ng/mL,在加标水平为10、15、30 ng/mL时的平均收率分别为78.16%、81.22%、82.03%,相对标准偏差(RSD)分别为6.32%、5.40%、4.28%。本方法操作简便、可重复性高,可作为测定化学模型中PhIP的有效方法。 The sample preparation procedure and analytical method were developed for the determination of PhIP in chemical model system. The reaction system was freeze-dried by a lyophilizer,then extracted with alkaline ethyl acetate. Finally,the solvent was removed by nitrogen blower. The extract was separated on a BEH phenyl column,with 0.1% formic acid in acetonitrile-water as mobile phases in gradient elution. The qualitative and quantitative operation of PhIP is based on ultra-performance liquid chromatography-tandem mass spectrometry(UPLC-MS). The results showed that linear range of PhIP was 0.5~15 ng/mL,the coefficient of determination was 0.999. The limits of detection and limits of quantitation for the PhIP was 0.110 and 0.332 ng/mL respectively. The average recoveries of all the compounds spiked in wine samples at three levels of 10,15,30 ng/mL were in the ranges of 78.16%,81.22%,82.03%,with the corresponding relative standard deviations(RSD)of 6.32%,5.40%,4.28%,respectively. The experimental results indicated that the method is simple,sensitive,accurate and can meet the requirement for the determination of PhIP in chemical model system.
作者 陈妍方 赵月亮 张娜娜 范大明 李利洁 赵建新 张灏 CHEN Yan-fang;ZHAO Yue-liang;ZHANG Na-na;FAN Da-ming;LI Li-jie;ZHAO Jian-xin;ZHANG Hao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Biological Sciences,The University of Hong Kong,Pokfulam SAR,China;School of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处 《食品工业科技》 CAS 北大核心 2019年第15期254-258,291,共6页 Science and Technology of Food Industry
基金 江苏省自然科学基金(BK20170052) 国家自然科学基金(31671821)
关键词 杂环胺 PHIP 化学模型 前处理 超高效液相色谱串联四级杆质谱法 heterocyclic aromatic amines PhIP chemical model system pretreatment UPLC-MS
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