液相色谱串联质谱法同时测定饮料和糕点中安赛蜜、糖精钠、甜蜜素

文章研究了饮料和糕点样品中安赛蜜、糖精钠和甜蜜素3种人工合成甜味剂的高效液相色谱串联质谱（HPLCMS／MS）同时检测方法。采用ZORBAXSB—C18色谱柱，对流动相的组成以及质谱的各种参数进行了优化。结果表明，在ESI负离子模式下，采用多反应监测模式进行测定时，安赛蜜、糖精钠、甜蜜素的检出限分别为3．60、7．2、0．63μg／kg：三水平六平行添加实验，回收率为88．9％～102．3％，相对标准偏差为2．6％～5．3％。该方法检出限低，简单、快速、准确，可用于实际样品的测定。

Simultaneous Determination of Acesulfame,Saccharin Sodium and Sodium Cyclamate in Beverage and Cakes byLiquid Chromatography Tandem Mass Spectrometry

A method for simultaneous determination of acesulfame, saccharin sodium and sodium cyclamate in beverage and cakes by high Performance liquid chromatography tandem mass spectrometry （HPLC-MS/MS） was studied in this paper. The HPLC separation was carried out on an ZORBAX SB-C 18 column （2.1 × 50mm 1.8 μm）. Several parameters were optimized, including the composition of the mobile phase and the parameters of mass spectrometry. The results demonstrated that, when the analytes were detected by ESI-_MS/MS under multiple reaction monitoring mode, the detection limits were 3.60, 7.2 and 0.63μg/kg for acesulfame, saccharin sodium and sodium cyclamate, three levels of six parallel experiments showed that the average recoveries ranged from 88.9% to 102.3%, the relative standard deviations ranged from 2.6% to 5.3%. This method has the merits of low limit of detection, high precision and accuracy and rapidity, and it will have a promising application for analyzing real samples.