超高效液相色谱串联质谱法检测蜜桃香型调味茶中4种常用香料

Determination of Four Common Spices in Peach Flavored Tea by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

建立了超高效液相色谱串联质谱法检测蜜桃香型调味茶中4种常用香料含量的方法。方法中γ-十一内酯(桃醛)和δ-十一内酯的定量限为0.02 mg/kg,γ-癸内酯和γ-十二内酯的定量限为0.05 mg/kg。该方法操作简单、快速、灵敏、重复性好、成本低,能满足调味茶中香料成分分析及传统茶类中非法添加香料的检测需求,具有较强的实用性。

An ultra performance liquid chromatography-tandem mass spectrometry method was developed for the determination of four spices in peach flavored tea in this paper. The method indicates that the LOQ of γ-undecalactone(peach aldehyde) and δ-undecalactone were 0.02 mg/kg respectively. The LOQ of γ-decalactone and γ-dodecalactone were 0.05 mg/kg respectively. The method has the features of simple, rapid, sensitive, reproducible and low cost. It could meet the requirement of component analysis in flavored tea and detection of illegal spices in traditional tea, and has the quality of high practicability.