食品工业科技Issue(4)：56-58,62,4.
GC-MS/MS测定面包和饼干中富马酸二甲酯的研究
Determination of dimethyl fumarate in bread and biscuit by GC-MS/MS
江丰 1汪志慧 1朱晓玲 1严恒 1黄茜 1曹晖1
作者信息
摘要
Abstract
A method for the determination of dimethyl fumarate residue in bread and biscuit were devoloped using gas chromatography-tandem mass spectrometry(GC-MS/MS). Samples were extracted with ultrasonic-assisted extraction using ethyl acetate as extraction solvent. Dimethyl fumarate was analyzed by GC-MS/MS in the selective reaction monitoring(SRM) mode. Quantification was performed using SRM of the transitions m/z 113→85. The method showed good linearity over the range from 0.001μg/mL to 1.00μg/mL (R2=0.9999). The limit of quantification was 0.0075mg/kg. The recovery was 84.7%～99.8% and the relative standard derivation was 1.46%～3.61%. Results showed that this method was accurate,and with high recovery.and low detection limit.关键词
GC-MS/MS/富马酸二甲酯/超声波/面包/饼干Key words
GC-MS/MS/dimethyl fumarate/ ultrasonic/ bread/ biscuit分类
轻工纺织引用本文复制引用
江丰,汪志慧,朱晓玲,严恒,黄茜,曹晖..GC-MS/MS测定面包和饼干中富马酸二甲酯的研究[J].食品工业科技,2013,(4):56-58,62,4.
