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分散固相萃取-气相色谱-三重四极杆串联质谱法同时测定沙拉酱中3种防腐剂
引用本文:刘志鹏,黄敏兴,林继钦,杨李胜,王小鹏,高裕锋,陈其钊. 分散固相萃取-气相色谱-三重四极杆串联质谱法同时测定沙拉酱中3种防腐剂[J]. 中国酿造, 2022, 41(11): 245-249. DOI: 10.11882/j.issn.0254-5071.2022.11.042
作者姓名:刘志鹏  黄敏兴  林继钦  杨李胜  王小鹏  高裕锋  陈其钊
作者单位:(1.广东省科学院生物与医学工程研究所,广东 广州 510316;2.中国轻工业甘蔗制糖工程技术研究中心,广东 广州 510316)
摘    要:建立气相色谱-三重四极杆串联质谱(GC-MS/MS)法同时测定沙拉酱中的3种防腐剂(山梨酸、脱氢乙酸、苯甲酸)的方法。对样品前处理条件的提取方式、涡旋时间、萃取溶剂进行优化,通过分散固相萃取技术净化后,采用气相色谱-三重四极杆串联质谱仪(GC-MS/MS)进行测定,外标法定量。结果表明,3种防腐剂在0.001~0.100 mg/L质量范围内呈现良好的线性关系,相关系数R2均>0.999,回收率为88.6%~104.8%,精密度试验结果相对标准偏差(RSD)为2.0%~5.3%,方法检出限为0.002~0.010 mg/kg,定量限为0.006~0.030 mg/kg。该方法操作简单、灵敏度高、抗干扰能力强、结果准确可靠,可作为沙拉酱中多种防腐剂的测定方法。

关 键 词:分散固相萃取  气相色谱-三重四极杆串联质谱法  沙拉酱  防腐剂

Simultaneous determination of 3 preservatives in salad dressing based on dispersive solid phase extraction-gas chromatography-triple quadrupole tandem mass spectrometry
LIU Zhipeng,HUANG Minxing,LIN Jiqin,YANG Lisheng,WANG Xiaopeng,GAO Yufeng,CHEN Qizhao. Simultaneous determination of 3 preservatives in salad dressing based on dispersive solid phase extraction-gas chromatography-triple quadrupole tandem mass spectrometry[J]. China Brewing, 2022, 41(11): 245-249. DOI: 10.11882/j.issn.0254-5071.2022.11.042
Authors:LIU Zhipeng  HUANG Minxing  LIN Jiqin  YANG Lisheng  WANG Xiaopeng  GAO Yufeng  CHEN Qizhao
Affiliation:(1.Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; 2.Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China)
Abstract:A method of gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS) was established for simultaneous detection of 3 preservatives (sorbic acid, dehydroacetic acid and benzoic acid) in salad dressing. The pre-treatment conditions of extraction method, vortex time and extracting solvent were optimized. After purification by dispersive solid phase extraction (DSPE), the samples were determined by GC-MS/MS and quantified by external standard method. The results showed that the 3 preservatives showed a good linear relationship in the range of 0.001-0.100 mg/L, the correlation coefficients R2 were all higher than 0.999, the recoveries were 88.6%-104.8%, and the relative standard deviations (RSD) of precision test results were 2.0%-5.3%. The detection limit of the method was 0.002-0.010 mg/kg, and the quantification limit was 0.006-0.030 mg/kg. The method was simple, sensitive, anti-interference, accurate and reliable, and could be used as a method for the determination of various preservatives in salad dressing.
Keywords:solid phase extraction  gas chromatography-triple quadrupole tandem mass spectrometry  salad dressing  preservative  
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