色谱2011，Vol.29Issue(6)：554-557,4.DOI:10.3724/SP.J.1123.2011.00554
固相萃取-高效液相色谱/串联质谱法测定食醋中的3种甜味剂
Determination of three sweeteners in vinegars by solid phase extraction-high performance liquid chromatography/ tandem mass spectrometry
尹峰 1丁召伟 1曹雪 1高洁 1姜德铭 1匡登辉 2顾燕平 1何国亮1
作者信息
- 1. 国家副食品质量监督检验中心,北京,100070
- 2. 南开大学,天津,300071
- 折叠
摘要
Abstract
A solid phase extraction-high performance liquid chromatography/electrospray ioni-zation-tandem mass spectrometry (SPE-HPLC/ESI-MS/MS) method for the determination of 3 sweeteners (acesulfame (AK) , sodium saccharin (SA) , sodium cyclamate (SC)) in vinegars has been developed. The sample was diluted with acidic water, then purified and enriched with a weak anion exchange SPE column. The HPLC separation was performed on a Pursuit C18 column (150 mm ×2. 0 mm, 3 |xm) by gradient elution with 10 mmol/L ammonium acetate containing 0. 1% (v/v) ammonia water and acetonitrile as the mobile phases. The analytes were detected by ESI -MS/MS in multiple reaction monitoring (MRM) mode to satisfy qualitative and quantitative detections. Good linearities (r2 >0. 99) were obtained over the range of 0. 01 -0.50 mg/L. The limits of quantification (LOQs) for SA, AK and SC were 10, 5 and 5 μg/kg, respectively. The average recoveries ranged from 72. 1% to 96. 8% at the spiked levels of 0. 01 and 0. 1 mg/L with the relative standard deviations (RSDs) less than 15%. This method is accurate , highly sensitive for qualitative and quantitative analysis of the 3 sweeteners in vinegars.关键词
固相萃取/高效液相色谱-串联质谱/甜味剂/食醋Key words
solid phase extraction/ high performance liquid chromatography/tandem mass spectrometry (HPLC/MS/MS) / sweeteners/ vinegars分类
化学化工引用本文复制引用
尹峰,丁召伟,曹雪,高洁,姜德铭,匡登辉,顾燕平,何国亮..固相萃取-高效液相色谱/串联质谱法测定食醋中的3种甜味剂[J].色谱,2011,29(6):554-557,4.
