食品科学技术学报2019，Vol.37Issue(1)：90-97,110,9.DOI:10.3969/j.issn.2095-6002.2019.01.014
固体复合香辛料中罂粟壳质控样的制备
Preparation of Quality Control Sample for Poppy Shell in Solid Compound Spice
摘要
Abstract
To establish a method for qualit≥control samples for the popp≥shell in solid compound spices. The spice matrix materials and the popp≥shell were dried b≥microwave, mixed, pulverized,sieved, and then mixed again. After added with antagonist, the samples were dried, sieved, and mixed again. The homogeneit≥ and stabilit≥of the samples were strictl≥examined. The concentrations of each chemical con-stituent in the samples were collaborativel≥anal≥zed using liquid chromatograph≥-tandem mass spectrome-tr≥ in 10 laboratories and then the uncertaint≥ was assessed. The results showed that the characteristic values of the codeine, thebaine,morphine,papaverine,noscapine in these samples were (907 ± 20. 9), (918 ± 18. 4) , (315 ± 16. 5) , (171 ± 12. 6) , (139 ± 15. 8) μg/kg respectivel≥. The uniformit≥ and stabilit≥ was good. The methodolog≥is suitable for verif≥ing alkaloids in solid compound spices to control the qualit≥.关键词
罂粟壳/复合香辛料/质控样/制备方法/质量控制Key words
popp≥ shell/solid compound spice/qualit≥ control sample/preparation/qualit≥ control分类
轻工纺织引用本文复制引用
袁磊,李涛,林芳,王一欣,裴小龙..固体复合香辛料中罂粟壳质控样的制备[J].食品科学技术学报,2019,37(1):90-97,110,9.基金项目
安徽省科技攻关项目(1604a0702001). （1604a0702001）
