豆浆、椰汁中三聚氰胺基质效应的研究及消除

Study and Elimination of Matrix Effect in Detection of Melamine in Soybean Milk and Coconut Milk

探究豆浆与椰汁样品中三聚氰胺基质效应的影响因素与基质效应的消除。主要讨论样品取样量、溶剂种类和用量、三聚氰胺不同浓度及净化方式对三聚氰胺基质效应的影响;采用内标法消除基质效应。结果表明,三聚氰胺不同浓度、过SPE小柱与不过SPE小柱之间以及溶剂三氯乙酸与三氯乙酸-乙腈(4︰1,V/V)对豆浆、椰汁不存在基质效应,其余均存在显著的基质效应。内标法能够彻底消除基质效应的干扰。

The infiuencing factors and the elimination of matrix effect of melamine in soybean milk and coconut milk samples were investigated.The effects of sample size,solvent type and dosage,melamine concentration and purification way on the matrix effect of melamine were discussed,and the internal standard method was used to eliminate matrix effect.The results showed that there was no matrix effect on soybean milk and coconut milk in different concentrations of melamine,between over-SPE and non-SPE,and between trichloroacetic acid and trichloroacetic acid-acetonitrile(4︰1,V/V),and the others had significant matrix effect.The internal standard method could completely eliminate the interference of matrix effect.