湖南农业科学Issue(6)：70-73,4.DOI:10.16498/j.cnki.hnnykx.2026.006.011
碱化乙腈提取-高效液相色谱-串联质谱法测定含油辣椒酱中碱性橙2
Determination of Basic Orange 2 in Oily Chili Sauce by Alkalized Acetonitrile Extraction and High Performance Liquid Chromatography-Tandem Mass Spectrometry
摘要
Abstract
The method specified in the current standard(GB/T 23496-2009)suffers from low recovery rates and inaccurate results in the determination of basic orange 2 in oily chili sauce.In response to these problems,this study established an accurate and efficient determination method by optimizing the pretreatment conditions.The extraction efficiency was compared among four solvents—anhydrous ethanol,alkalized methanol,acidified methanol,and alkalized acetonitrile.The results showed that alkalized acetonitrile exhibited the best extraction performance.The content of basic orange 2 in the positive sample was determined to be 1 257 µg/kg,which was `significantly higher than the result obtained by the standard method(33.4 µg/kg).Methodology validation demonstrated that the spiked recovery rates of the optimized method ranged from 98.8％to 101.5％,with relative standard deviations(RSDs)of 2.49％to 4.78％and a limit of detection of 0.5 µg/kg.This method effectively resolved the problem of incomplete extraction of basic orange 2 from oily matrices,significantly improving the accuracy and reliability of determination.This study provided technical support for the quality and safety supervision of oily condiments such as chili sauce.关键词
含油辣椒酱/碱性橙2/前处理优化/碱化乙腈/高效液相色谱-串联质谱Key words
oily chili sauce/basic orange 2/pretreatment optimization/alkalized acetonitrile/high performance liquid chromatography-tandem mass spectrometry分类
轻工纺织引用本文复制引用
康绍英,赵红清,戴金凤,谢宇,李桐云,刘兰,李灿,王凯,李逸妮..碱化乙腈提取-高效液相色谱-串联质谱法测定含油辣椒酱中碱性橙2[J].湖南农业科学,2026,(6):70-73,4.基金项目
湖南省自然科学基金(2023JJ60532 （）
2022JJ90025) （）
湖南省市场监督管理局科技计划项目(2022KJJH03) （2022KJJH03）
