分析化学2025，Vol.53Issue(11)：1860-1869,10.DOI:10.19756/j.issn.0253-3820.241165
反相液相色谱-串联质谱法测定油炸食品中硫代二丙酸二月桂酯
Determination of Dilauryl Thiodipropionate in Fried Foods by Reverse Phase Liquid Chromatography-Tandem Mass Spectrometry
摘要
Abstract
A method was developed for determination of dilauryl thiodipropionate(DLTDP)in fried foods by coupling solid-phase extraction(SPE)pretreatment with reverse-phase liquid chromatography-tandem mass spectrometry(RPLC-MS/MS)detection.Samples were extracted with n-hexane as the solvent,purified using a neutral alumina SPE cartridge,and finally analyzed by RPLC-MS/MS.Quantitative analysis was performed using matrix-matched calibration curves combined with an external standard method under optimal experimental conditions.The results showed that DLTDP exhibited good linearity in the range of 2.0-50.0 μg/L,with a correlation coefficient(R2)≥0.999.The limit of detection(LOD)and the limit of quantification(LOQ)of the method were 0.15 mg/kg and 0.5 mg/kg,respectively.The mean recoveries at three fortification levels(0.5,1.0,and 200 mg/kg)in different samples ranged from 84.8%to 96.8%,with the relative standard deviations(RSDs)all less than 8.0%.The developed method was highly sensitive,accurate and reliable,and easy to operate,making it well suited for the routine quantitative analysis of DLTDP in fried foods.关键词
硫代二丙酸二月桂酯/反相液相色谱-串联质谱法/固相萃取/油炸食品Key words
Dilauryl thiodipropionate/Reverse phase liquid chromatography-tandem mass spectrometry/Solid-phase extraction/Fried foods引用本文复制引用
WU Feng-Qi,XIONG Bei-Bei,WU Zhang-Jie,LI Ya-Mei,ZENG Jun-Fa,HUANG Chang-Xiong,LUO Yao,SHEN Jin-Can..反相液相色谱-串联质谱法测定油炸食品中硫代二丙酸二月桂酯[J].分析化学,2025,53(11):1860-1869,10.基金项目
国家重点研发计划项目(No.2017YFC1601603)和海关总署科研计划项目(No.2021HK009)资助. Supported by the National Key Research and Development Program of China(No.2017YFC1601603)and the Research Project of the General Administration of Customs of the People's Republic of China(No.2021HK 009). （No.2017YFC1601603）
