腊肠中罗丹明B的高效液相色谱串联质谱检测方法.pdfVIP

※分析检测 食品科学 2010, Vol. 31, No. 04 223 程 慧，李 兵，占春瑞 (江西出入境检验检疫局，江西南昌 330002) 建立腊肠中罗丹明B(rhodamine B)残留量的高效液相色谱串联质谱检测方法。试样中残留的罗丹明B 用乙 酸乙酯- 环己烷(1:1 ，V/V)提取，经凝胶色谱净化系统净化并浓缩后，用液相色谱- 质谱/ 质谱仪测定，外标峰面 积法定量。罗丹明B 在5～100ng/mL 范围内呈良好的线性关系，3 个水平(5.0 、10.0、25.0 μg/kg)添加罗丹明B 的 回收率为79.8%～110.3%，相对标准偏差(RSD)为10.0%～10.3%，检出限为5 μg/kg 。本方法简单、快速，适用 于腊制品中残留罗丹明B 的检测。 腊肠；罗丹明B ；液相色谱串联质谱 HPLC-MS/MS Determination of Rhodamine B Residue in Chinese Preserved Sausages CHENG Hui ，LI Bing ，ZHAN Chun-rui (Jiangxi Entry-Exit Inspection and Quarantine Bureau, Nanchang 330002, China) Abstract ：A high-performance liquid chromatography-tandem mass spectrometric (HPLC-MS/MS) method was developed for the determination of rhodamine B residue in Chinese preserved sausages. The whole determination procedure consisted of extraction with a mixture of ethyl acetate and cyclohexane (1:1, V/V), cleanup with an Accuprep gel filtration chromatographic system, rotary evaporation concentration, filtration through 0.22 μm membrane, HPLC-MS/MS analysis, and quantitation by external standard method. The developed method showed a good linearity over the wide range of 5－100 ng/mL. Average recoveries of rhodamine B in spiked samples at three levels varied from 79.8% to 110.3%, with relative standard deviations between 10.0% and 10.3%. The limit of detection was 5 μg/kg. Therefore, this method, thanks to its simplicity and rapidity, has a good applicability to the determination of rhodamine B residue in Chinese preserved sausages. Key words ：sausage；rhodamine B ；high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) 中图分类号：O657.63 文献标识码：A 文章编号：1002-6630(2010)04