| 超高效液相色谱-串联质谱法检测熟肉制品中10种工业染料残留 |
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| 引用本文： | 范 赛,张 楠,刘 平,王莉莉,吴国华,赵 榕. 超高效液相色谱-串联质谱法检测熟肉制品中10种工业染料残留[J]. 食品安全质量检测学报, 2020, 11(13): 4177-4184 |
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| 作者姓名： | 范 赛 张 楠 刘 平 王莉莉 吴国华 赵 榕 |
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| 作者单位： | 北京市疾病预防控制中心,北京市疾病预防控制中心,北京市疾病预防控制中心,北京市疾病预防控制中心,北京市疾病预防控制中心,北京市疾病预防控制中心 |
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| 基金项目： | 科技部“食品安全关键技术研发”重点专项项目(2017FYC1600500) |
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| 摘 要： | 目的建立超高效液相色谱—串联质谱法(ultraperformanceliquidchromatography-tandemmass spectrometry, UPLC-MS/MS)测定熟肉制品中10种工业染料的检测方法。方法熟肉制品样品均质后经乙腈、乙腈水溶液(1:1,V:V)分别提取后,采用冷冻离心处理去除提取液中油脂及天然大分子色素。采用ACQUITY UPLC BEH C18色谱柱分离后,用UPLC-MS/MS于电喷雾正离子源和多反应监测扫描模式下测定10种工业染料,基质匹配标准曲线结合稳定同位素内标法定量。结果 10种目标化合物阴性加标水平在2、5、10μg/kg下,回收率为68.5%～91.3%,相对标准偏差为2.4%～12.8%。10种目标化合物的检出限为0.05～0.7μg/kg,定量限为0.15～2.0μg/kg。用该方法对30件熟牛肉、熟猪肝、烤肠、香肠等样品进行了目标化合物的检测,未检测到工业染料残留。结论该方法操作简便、快速,灵敏度和准确度高,包含种类较宽,具有一定的拓展性,可为熟肉制品中工业染料残留的日常监控提供更方便、快捷的检测方法支持。
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| 关 键 词： | 工业染料 超高效液相色谱-串联质谱法 兽肉制品 残留 |
| 收稿时间： | 2020-04-13 |
| 修稿时间： | 2020-05-09 |
Determination of 10 industrial dyes in cooked meat products by ultra performance liquid chromatography-tandem mass spectrometry |
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| FAN Sai,ZHANG Nan,LIU Ping,WANG Li-Li,WU Guo-Hu,ZHAO Rong. Determination of 10 industrial dyes in cooked meat products by ultra performance liquid chromatography-tandem mass spectrometry[J]. Journal of Food Safety & Quality, 2020, 11(13): 4177-4184 |
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| Authors: | FAN Sai ZHANG Nan LIU Ping WANG Li-Li WU Guo-Hu ZHAO Rong |
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| Affiliation: | Beijing Center for Disease Prevention and Control,Beijing Center for Prevention Medicine Research,Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing Center for Prevention Medicine Research,Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing Center for Prevention Medicine Research,Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing Center for Prevention Medicine Research,Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing Center for Prevention Medicine Research,Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing Center for Prevention Medicine Research,Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning |
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| Abstract: | |
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| Keywords: | industrial dye UPLC-MS/MS cooked meat products residues |
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