超声波辅助萃取-液相色谱串联质谱法检测肉灌肠中的8种红色色素

建立了肉灌肠中罗丹明B、诱惑红、苏丹红Ⅰ、苏丹红Ⅱ、苏丹红Ⅲ、苏丹红Ⅳ、胭脂红、苋菜红8种易添加的红色色素残留量的液相色谱-串联质谱分析方法.样品用乙腈稀释提取,以水和乙腈为流动相进行梯度洗脱.质谱采用电喷雾正离子(ESI)模式电离,多反应监测(MRM)模式检测.该方法回收率在81.2％～108.9％之间.相对标准偏差(RSD)在4.2％～13.2％之间.表明该方法准确度高,RSD变异较小,结果准确可靠.

Determination of 8 Red Pigments in Sausage by Ultrasonic Extraction-Liquid Chromatography Tandem Mass Spectrometry

An analytical method for the determination of 8 red pigment (rhodamine B, allura red, sudan Ⅰ, sudan Ⅱ, sudan Ⅲ, sudan Ⅳ, ponceau 4R and amaranth) residues in sausage was presented by high performance liquid chromatographymass spectrometry/mass spectrometry (HPLC-MS/MS) after ultrasonic extraction. Samples were extracted with acetonitrile and diluted with water. Chromatographic separation was performed under gradient elution mode with a mobile phase made up of water and acetonitrile. MS/MS analysis was carried out with positive-ion electrospray ionization (ESI) under multiple reaction monitoring (MRM) mode. The recovery rates of the HPLC-MS/MS method ranged between 81.2% and 108.9%, with relative standard deviation (RSD) between 4.2% and 13.2%. These data suggest this method to be accurate and provide low RSD and reliable results.