超高效液相色谱-串联质谱法测定饮品中7种人工合成甜味剂

Determination of 7 Artificial Sweeteners in Drink Using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

摘要: 建立了超高效液相色谱-串联质谱(UPLC-MS/MS)同时测定饮品中安赛蜜、糖精钠、甜蜜素、阿斯巴甜、阿力甜、纽甜、三氯蔗糖的分析方法,对白酒、葡萄酒、果汁3种样品进行了分析.样品经稀释后,13000 r/min高速离心10 min,以5 mmol/L甲酸铵缓冲溶液/甲醇为流动相,梯度洗脱.在优选条件下,方法线性范围为10~500μg/L,线性相关系数R²不低于0.9981,检出限(S/N=3)为0.003~8μg/L,样品回收率为77.10%~118.94%,7种化合

Abstract: The method for determination of 7sweeteners in wine, grape wine and juice has been developed using the ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS) with ammonium acetate solution/methanol as the mobile phase. Prior to centrifuge with 13000 r/min for 10 min, samples were diluted. Under optimized conditions, the limits of detection(LOD, S/N=3) were from 0.003 to 8μg/L and the linear range was between 10 and 500μg/L with R² ≥ 0.9981. Recoveries were in the range of 77.10%~118.94%, and RSDs of the peak areas were between 0.19% and 5.24%. This method is simple, sensitive and reliable, and is suitable for the rapid detection of artificial sweeteners in these three drinks.