HPLC-MS/MS法测定腌制食品中色素含量的预处理方法比较

Comparison of Pretreatment Methods for Determination of Pigment Content in Preserved Food by HPLC-MS/MS Method

为选择高效液相色谱-质谱法(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)同时测定腌制肉类食品中合成色素含量的最佳预处理方法,对3种预处理方法(液液萃取-凝胶渗透色谱法、固相萃取法和QuEChERS法)的试验条件进行优化,并比较不同方法预处理样品后,测定结果的准确度与精密度。试验结果表明,液液萃取-凝胶渗透色谱法的平均回收率处于70%~110%之间,而另外两种方法的平均回收率均在90%~110%范围内,3种方法结果的相对标准偏差均低于5%。与液液萃取-凝胶渗透色谱法和固相萃取法相比,QuEChERS法操作简便、快速、处理成本适宜,因此适用于腌制肉类食品中合成色素的测定。

In order to choose the perfect pretreatment method for simultaneous determination of synthetic colorants in pickled meat food by high performance liquid chromatography-tandem mass spectrometry(HPLCMS/MS)method,the experiment conditions of three pretreatment methods[liquid liquid extraction-gel permeation chromatography(LLE-GPC),solid phase extraction(SPE)and QuEChERS]were optimized,then comparing accuracy and precise of determination results that sample after employing different method pretreatment.The results showed that the accuracy of LLE-GPC method and QuEChERS method were better than SPE method.The values of average recovery of SPE method were in the range of 70%-110%,while by the LLE-GPC method and QuEChERS method were in the range of 90%-110%.The relative standard deviations of all method were lower than 5%.Compare with LLE-GPC method and SPE method,the QuEChERS method was characterized by simplicity,quickness,and have moderate cost,thus suitable for the determination of synthetic colorants of pickled meat food.