| 辣椒及其制品中苏丹红1号的HPLC-MS/MS检测方法 |
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| 引用本文： | 杨强 李刚 彭涛 雍炜 李建中 储晓刚. 辣椒及其制品中苏丹红1号的HPLC-MS/MS检测方法[J]. 中国食品卫生杂志, 2005, 17(6): 511-513 |
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| 作者姓名： | 杨强 李刚 彭涛 雍炜 李建中 储晓刚 |
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| 作者单位： | 中国检验检疫科学研究院,北京,100025 |
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| 摘 要： | 为快速检测食品中的苏丹红1号，建立了一种快速准确的苏丹红1号液质联用测定方法。样品用乙腈提取，稀释定容后用液相色谱-质谱联用法测定，对HPLC-MS／MS的测定条件进行了研究和优化。回收率在90．5％～110．0％之间，多次测定的RSD在1．3％～7．2％之间，该方法的最低检出限低于10pg。该方法简便、快速、准确、灵敏，可以满足食品中苏丹红1号检测的需要。
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| 关 键 词： | 辣椒 苏丹红1号 色谱法 高压液相 光谱分析 质谱 |
| 文章编号： | 1004-8456(2005)06-0511-03 |
| 收稿时间： | 2005-06-02 |
| 修稿时间： | 2005-06-02 |
Determination of Sudan I in foods by HPLC-MS/MS |
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| YANG Qiang,LI Gang,PENG Tao,YONG Wei,LI Jian-zhong,CHU Xiao-gang. Determination of Sudan I in foods by HPLC-MS/MS[J]. Chinese Journal of Food Hygiene, 2005, 17(6): 511-513 |
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| Authors: | YANG Qiang LI Gang PENG Tao YONG Wei LI Jian-zhong CHU Xiao-gang |
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| Affiliation: | Chinese Academy of Inspection and Quarantine, Beijing 100025, China |
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| Abstract: | A HPLC-MS/MS method has been developed for determining Sudan I in foods. The sample was extracted by acetonitrile, and the extract after dilution was analyzed by HPLC-MS/MS. This study optimized the analysis condition. The recovery was 90.5% - 110.0%, with RSD of 1.3% -7.2%, and LOD was 10 pg. The method is fast, convenient, accurate and sensitive. The method can be used to detect Sudan I in foods. |
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| Keywords: | CAPSICUM FRUTESCENS Sudan I Chromatography, High Pressure Liquid Spectrum Analysis Mass |
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