| 膨化食品中三聚氰胺及其类似物的UPLC-Q-TOF-MS分析 |
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| 引用本文： | 陈德莹,徐继林,严小军.膨化食品中三聚氰胺及其类似物的UPLC-Q-TOF-MS分析[J].宁波大学学报(理工版),2010,23(1):23-28. |
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| 作者姓名： | 陈德莹 徐继林 严小军 |
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| 作者单位： | 宁波大学应用海洋生物技术教育部重点实验室,浙江,宁波,315211 |
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| 基金项目： | 教育部长江学者与创新团队项目(IRT0734) |
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| 摘 要： | 建立了膨化食品中三聚氰胺及其类似物的超高效液相色谱-四极杆-飞行时间质谱联用检测法.向样品中加入内标,用2.5%的甲酸提取,乙腈去除蛋白后直接上机分析.TOF采用V飞行模式,正离子模式下检测三聚氰胺、三聚氰酸一酰胺和三聚氰酸二酰胺,负离子模式下检测三聚氰酸.研究结果表明:4种化合物在HILIC色谱柱上分离良好,其中三聚氰胺、三聚氰酸在5~200 ng.mL-1质量浓度范围内线性良好;三聚氰酸二酰胺、三聚氰酸一酰胺在5~500 ng.mL-1质量浓度范围内呈良好的线性,方法绝对回收率达80.23%~96.52%,相对标准偏差小于6%,4种化合物的检测限均小于2ng.mL-1.该方法无需复杂的前处理过程,适合于食品中三聚氰胺及其类似化合物超标样品的快速筛查和低含量定量分析.
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| 关 键 词： | 三聚氰胺 三聚氰酸二酰胺 三聚氰酸-酰胺 三聚氰酸 UPLC-Q-TOF-MS |
Analysis of UPLC-Q-TOF-MS on Melamine and Similar Compounds in Puffed Food |
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| CHEN De-ying,XU Ji-lin,YAN Xiao-jun.Analysis of UPLC-Q-TOF-MS on Melamine and Similar Compounds in Puffed Food[J].Journal of Ningbo University(Natural Science and Engineering Edition),2010,23(1):23-28. |
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| Authors: | CHEN De-ying XU Ji-lin YAN Xiao-jun |
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| Affiliation: | Key Laboratory of Applied Marine Biotechnology of Ministry of Education/a>;Ningbo University/a>;Ningbo 315211/a>;China |
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| Abstract: | An Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry(UPLC-Q-TOF-MS) method for residues of melamine and related compounds is adopted for use with puffed food.Four standard compounds as internal standard in puffed food are extracted with 2.5% aqueous formic acid.The cleaned-up extracts from the four compounds are identified as acetonitrile.The mass spectrometry is performed on reflective time-of-flight,and electrospray ionization is used in both the negative ion(cyanuric aci... |
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| Keywords: | melamine ammeline ammelide cyanuric acid UPLC-Q-TOF-MS |
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