超高效液相色谱-串联质谱法同时测定焙烤食品中9种水溶性添加剂的研究

Simultaneous determination of nine water-soluble food additives in bakery products by UHPLC-MS

建立了同时测定焙烤食品中9种水溶性添加剂的超高效液相-串联质谱仪的测定方法。样品用乙腈水溶液提取,经正己烷去脂净化后,采用超高效液相色谱-串联质谱法选择反应监测负离子模式测定。方法的定量限为10μg/kg～200μg/kg,标准溶液在1 ng/mL～20 ng/mL或10 ng/mL～200 ng/mL范围内具有良好线性,相关系数均大于0.99,平均回收率66.1%～118.5%。该方法简单、方便,适合于焙烤食品中多种添加剂的筛查和确证。

A method for the simultaneous determination of nine water-soluble food additives in baked food by ultrahigh performance liquid chromatography-tandem mass spectrometry was established. The samples were extracted with acetonitrile aqueous solution and purified with n-hexane. The negative ion mode was determined by ultra-high performance liquid chromatography-tandem mass spectrometry. The quantitative limit of the method is 10~200 μg/kg.The standard solution has good linearity in the range of 1 ng/mL^20 ng/mL or 10 ng/mL^200 ng/mL. The correlation coef?cients are all greater than 0.99. The average recovery is 66.1%~118.5%. The method is simple and convenient,and is suitable for screening and con?rmation of different additives in baked goods.