基于液相色谱-串联质谱法检测多种食品中的16种合成着色剂

针对多种食品基质(葡萄酒、汽水、黄酒、植物蛋白饮料、乳饮料、花生酱、芝麻酱和糕点)建立了同时测定赤藓红、亮蓝、诱惑红、日落黄、靛蓝、柠檬黄、苏丹红Ⅰ、苏丹红Ⅱ、苏丹红Ⅲ、苏丹红Ⅳ、酸性红1、酸性红4、酸性红8、酸性红14、酸性红88和酸性红97这16种合成着色剂的高效液相色谱-质谱联用分析方法.根据样品种类和所含成分的差别,建立了不同的样品预处理方法,并且通过对提取溶剂的讨论,采用混合溶剂V(甲醇)∶V(乙腈)=2∶3作为提取试剂,比单一溶剂的提取效率更高.萃取液经Kromasil 100-5型色谱柱(150 mm×2.1 mm×5.0 μm)分离,外标法定量.结果表明,16种合成着色剂呈现良好的线性关系(r2 =0.998 9～0.9998),方法的检测限为0.10或0.010 mg/kg,进行低、中、高3个浓度水平添加实验的平均回收率为86.5％ ～97.3％,相对标准偏差＜4.9％(n=6).该方法重现性好,适合于多种食品中上述16种合成着色剂的检测.

Determination of 16 Synthetic Colorants in Various Foods by LC-MS/MS Method

A general analytical method based on liquid chromatography tandem mass spectrometry was established for 16 synthetic colorants in common food such as wine,soda,rice wine,vegetable protein beverage,milk beverages,peanut butter,sesame paste and cake,the applicable synthetic colorants include rouge red,bright blue,lure red,sunset yellow,indigo,tartrazine,acid red 1,acid red 4,acid red 8,acid red 14,acid red 88,acid red 97,Sudan Ⅰ,Sudan Ⅱ,Sudan Ⅲ and Sudan Ⅳ.Different methods for sample pre-treatment were also established depending on the difference of samples and contained ingredients.Mixed solvent of methanol and acetonitrile(V(methanol) ∶ V(acetonitrile) =2∶3) was used for extraction analytes and showed much higher extraction efficiency than single solvent.Extraction liquid was separated by a Kromasil 100-5 column (150 mm × 2.1 mm × 5.0 μm) and quantified by external standard method.The calibration curves showed very good linearity for all 16 synthetic colorants with correlation coefficients of 0.998 9 × 0.999 8.The determination limits of 16 synthetic colorants were 0.10 mg/kg or even 0.010 mg/kg.The recoveries of analytes with low,middle and high concentrations were lying in 86.5 ％ ～97.3％ and the relative standard deviations was less than 4.9％ (n =6).The method is reproducible and could be applied for the determination of above-mentioned 16 synthetic colorants in various kinds of foods.