液相色谱-串联质谱法检测豆瓣酱中的特丁基对苯二酚

Determination of TBHQ in Thick Broad-bean Sauce by Liquid Chromatography/tandem Mass Spectrometry

[目的]建立豆瓣酱中特丁基对苯二酚(TBHQ)检测的液相色谱-串联质谱联用分析方法。[方法]样品中的TBHQ用甲醇提取,以C18作为分离柱,以电喷雾离子源在负离子检测模式下多重反应监测(MRM)分析。[结果]方法的线性范围为0.05~100.00mg/L(r=0.9991),方法的检出限达0.25mg/kg;回收率为80.9%~104.6%,RSD(n=5)≤8.3%。[结论]该方法能快速、简便、灵敏、准确地检测豆瓣酱中的TBHQ。

[Objective]The research aimed to establish a liquid chromatography-tandem mass spectrometry(LC-MS/MS)method for the determination of tert-butyl hydroquinone(TBHQ)in thick broad-bean sauce.[Method]The TBHQ in the sample was extracted with methanol,and C 18 was used as a separation column to analyze the multiple reaction monitoring(MRM)in the negative ion detection mode with an electrospray ion source.[Result]The linear range of the method was 0.05-100.00 mg/L(r=0.999 1),the detection limit was 0.25 mg/kg,and the recovery rates of TBHQ were 80.9%-104.6%,RSD was less than 8.3%.[Conclusion]The method can determine TBHQ in thick broad-bean sauce quickly,conveniently,sensitively and accurately.