摘要
火锅食品中含有多种香料,会对罂粟碱中残留物质检验造成干扰。基于此,本文采用液相色谱-串联质谱测定法,分析火锅食品中罂粟壳生物碱成分残留情况,以供参考。
Hot pot food contains various spices,which can interfere with the detection of residual substances in papaverine.Based on this,this article uses a liquid chromatography-tandem mass spectrometry method to analyze the residue of alkaloids in poppy shell in hot pot food for reference.
作者
林达峰
赵晓野
梁琼
王儒
LIN Dafeng;ZHAO Xiaoye;LIANG Qiong;WANG Ru(Haikou Branch of Hainan Food and Drug Inspection Institute,Haikou 570311,China)
出处
《现代食品》
2023年第18期202-204,共3页
Modern Food
关键词
罂粟壳
液质联用
火锅底料
poppy capsule
liquid chromatography-mass spectrometry
hot pot condiment
