果蔬中烯酰吗啉基质效应的研究

Study on the matrix effects of dimethomorph in fruits and vegetables

目的研究烯酰吗啉在橙子和芹菜中的基质效应,以准确测定橙子和芹菜中的烯酰吗啉。方法利用超高效液相色谱-串联质谱法进行测定。橙子和芹菜样品利用乙腈提取后直接进样分析,并采用正离子多反应监测模式,外标法定量,比较了甲醇-水、甲醇-0.1%(V:V)甲酸水溶液、甲醇-1 mmol/L乙酸铵水溶液3种流动相组成对烯酰吗啉基质效应的影响情况。同时也比较了纯甲醇溶剂和样品空白基质配制的标准对烯酰吗啉基质效应的影响。结果利用样品空白基质配制的标准能够有效地抑制烯酰吗啉的基质效应,而测定橙子和芹菜基质中烯酰吗啉时,使用甲醇-0.1%(V:V)甲酸水溶液作为流动相,可在一定程度上抑制烯酰吗啉的基质效应。结论本方法快速简便,为烯酰吗啉在其他果蔬中的基质效应研究提供参考。

Objective To increase the accuracy of dimethomorph detection in orange and celery by studying the matrix effect. Methods The detection were conducted on an ultra performance liquid chromatography-tandem mass spectrometry, the effect of 3 kinds of mobile phases including methanol-water, methanol-0.1% (V:V) formic acid solution and methanol-1 mmol/L ammonium acetate solution on the matrix effects were compared. Dimethomorph in orange and celery samples was extracted by acetonitrile. Positive ion mode and multiple reaction monitoring were used in the analysis and external standard method was used for quantification. Also, the effect of preparation methods of standard solutions including diluted with methanol and blank matrix were studied. Results The matrix effects of dimethomorph were effectively inhibited when the standard solution was diluted with blank matrix, and the matrix effects of dimethomorph were partly inhibited when the mobile phase was methanol-0.1%(V:V) formic acid solution in determination of dimethomorph in oranges and celery. Conclusions This method is simple and fast, which can provide a reference for the study of matrix effects of dimethomorph in other fruits and vegetables.