超高压液相色谱-串联质谱法快速测定酒类中的 4种甜味剂
目的 建立酒类中安赛蜜、糖精钠、甜蜜素和三氯蔗糖4种甜味剂的超高压液相色谱-串联质谱联用(UPLC-MS/MS)快速测定方法。方法 采用Agilent ZORBAX SB-C18色谱柱(50 mm?2.1 mm, 1.8 μm)分离, 以0.1%甲酸水溶液-甲醇作为流动相梯度洗脱, 在电喷雾离子源ESI负离子模式下多重反应监测(MRM)定性、定量测定甜味剂。结果 4种甜味剂在10~500 μg/L的范围内与峰面积有良好的线性关系, 相关系数大于0.99, 检出限为0.5~2.4 μg/L, 加标回收率在89.4%~104.6%之间, RSD小于4 %。结论 该方法简便灵敏, 准确快速, 可用于酒类食品中低剂量、复合甜味剂的测定。
Objective To establish a rapid determination method of four sweeteners(acesulfame, saccharin sodium, sodium cyclamate and suralose) in liquors by ultra pressure liquid chromatography-mass spectrometry (UPLC-MS/MS). Methods The samples were separated by Agilent ZORBAX SB-C18 column(50 mm×2.1 mm, 1.8 μm) using 0.1% formic acid water-methanol as mobile phase and analyzed by electrospray ionization (ESI) in the negative ion and multiple reaction monitoring mode (MRM). Results The method showed a good linearity over the range of 10?500 μg/L. The average recoveries were 89.4%?104.6% with RSD less than 4％. The quantitative limits of four sweeteners were 0.5?2.4 μg/L. Conclusion This method is accurate, rapid, and highly sensitive and it is suitable for the determination of low concentration sweeteners in liquors.
标题：超高压液相色谱-串联质谱法快速测定酒类中的 4种甜味剂
英文标题：Rapid determination of four sweeteners content in liquor by ultra pressure liquid chromatography-mass spectrometry
作者：
马作江 恩施土家族苗族自治州产品质量监督检验所
柏雪 恩施土家族苗族自治州产品质量监督检验所
蔡学 恩施土家族苗族自治州产品质量监督检验所
黄波 恩施土家族苗族自治州产品质量监督检验所
谢义梅 恩施土家族苗族自治州产品质量监督检验所
单长海 恩施土家族苗族自治州产品质量监督检验所
刘必英 恩施土家族苗族自治州产品质量监督检验所
中文关键词:超高压液相色谱-串联质谱联用,酒,甜味剂,
英文关键词:ultra pressure liquid chromatography- mass spectrometry(UPLC-MS/MS),liquor,sweeteners,
发表日期：2013-07-22
- 文件大小:
- 298.43 KB
- 下载次数:
- 60
-
高速下载
|
|
