固相萃取-超高效液相色谱串联质谱法测定食品中碱性橙、碱性嫩黄O

Determimation of Chrysoidin and Auramine O in Food by Solid Phase Extraction-UltraPerformance Liquid Chromatography-Mass Spectrometry

摘要: 建立了固相萃取-超高效液相色谱串联质谱法同时检测食品中碱性橙、碱性嫩黄O的方法，样品提取液采用C18固相萃取柱净化，用超高效液相色谱-串联质谱法在3 min内完成分离检测.碱性橙、碱性嫩黄O方法检出限（S/N=3）分别为0.34、1.28 μg/kg；定量下限（S/N=10）分别为1.13、4.27 μg/kg.回收率为80.1%~95.3%.方法分析时间短、灵敏度高且准确可靠，能满足食品中低含量碱性橙、碱性嫩黄O的同时定性定量分析要求.

Abstract: A method for the simultaneous determination of Chrysoidin and Auramine O in food by solid phase extraction-ultra performance liquid chromatography combined with tandem mass spectrometry has been developed. The sample extract was purified by C₁₈ solid-phase extraction column, the analysis can be accomplished within three minutes using this method. Detection limits (S/N=3)of Chrysoidin and Auramine O were 0.34 μg/kg and 1.28 μg/kg, limits of quantification (S/N=10) were 1.13 μg/kg and 4.27 μg/kg, respectively. Recoveries ranged from 80.1% to 95.3%.The method is quick, high sensitive, accurate and reliable and can meet the demands of qualitative and quantitative determinations of low content Chrysoidin and Auramine O in food.