食品科学2025，Vol.46Issue(8)：322-329,8.DOI:10.7506/spkx1002-6630-20240319-139
离心超滤-高效液相色谱法测定食品中新食品原料吡咯并喹啉醌二钠盐
Determination of the New Food Ingredient Pyrroloquinoline Quinone Disodium Salt in Foods by Centrifugal Ultrafiltration Coupled with High Performance Liquid Chromatography
摘要
Abstract
This study established a method for the determination of pyrroloquinoline quinone(PQQ)disodium salt,a newly approved food ingredient in China,in foods using centrifugal ultrafiltration as a novel pretreatment technique combined with high performance liquid chromatography(HPLC).Ethylenediaminetetraacetic acid disodium(EDTA-2Na)solution was used as a stabilizing agent in sample extraction.After purification by centrifugal purification,chromatographic separation was accomplished on a RD-C18 column(4.6 mm×150 mm,5 μm)with gradient elution using a mobile phase consisting of tetrabutylammonium bromide-potassium dihydrogen phosphate mixed solution and acetonitrile.Detection was carried out using a photodiode array detector.The calibration curve showed good linearity within the concentration range of 0.040 0-10.0 mg/L with a determination coefficient of 0.999 8.The limit of quantitation(LOQ)was 1.0 mg/kg for liquid samples and 4.0 mg/kg for soy sauce,semi-solid,and solid samples.The recoveries from spiked samples ranged from 82.1%to 103.3%with a relative standard deviation(RSD)ranging from 0.7%to 2.5%.This method was characterized by high sensitivity,simple operation,rapidity and accurate and reliable quantification,and suitable for the quantitative detection of PQQ disodium salt in various food matrices.This research effectively addresses the shortcomings of existing methods for detecting PQQ disodium salt in foods and provide strong technical support for the routine supervision of PQQ disodium salt in various food matrices.关键词
离心超滤/新食品原料/吡咯并喹啉醌二钠盐/高效液相色谱Key words
centrifugal ultrafiltration/new food ingredient/pyrroloquinoline quinone disodium salt/high performance liquid chromatography分类
化学化工引用本文复制引用
潘城,吴媛,孟鹏,黄永辉,肖晶,徐敦明..离心超滤-高效液相色谱法测定食品中新食品原料吡咯并喹啉醌二钠盐[J].食品科学,2025,46(8):322-329,8.基金项目
海关总署科研项目(2023HK127) （2023HK127）
食品安全国家标准项目(spaq-2023-26) （spaq-2023-26）
福建省科学技术厅社会发展引导性(重点)项目(2023Y0063) （重点）
