CAJ | 학술논문

研究建立火锅底料中非法添加罂粟壳的液相色谱-串联质谱测定法.采用水提取,乙腈和无水醋酸钠萃取罂粟壳中的生物碱分,液质联用进行检测,采用色谱柱SHISEIDO CAPCELL PAK CR1∶4(5滋m,2.0×150 mm)色谱分离,流动相为乙酸铵:乙腈(50∶50),0.5%甲酸为A相,乙腈为流动相B相.该方法的检出限为1 ng/mL,方法定量下限吗啡为37滋g/kg,可待因、罂粟碱、蒂巴因和那可丁为1滋g/kg,线性范围为1 ng/m~40 ng/mL,加标回收率64.2%~101.1%.该方法测定火锅底料罂粟碱中吗啡、可待因、罂粟碱、那可丁、蒂巴因5种生物碱的含量快速、准确,适合于火锅调味料食品中罂粟壳的检测.
연구건립화과저료중비법첨가앵속각적액상색보-천련질보측정법.채용수제취,을정화무수작산납췌취앵속각중적생물감분,액질련용진행검측,채용색보주SHISEIDO CAPCELL PAK CR1∶4(5자m,2.0×150 mm)색보분리,류동상위을산안:을정(50∶50),0.5%갑산위A상,을정위류동상B상.해방법적검출한위1 ng/mL,방법정량하한마배위37자g/kg,가대인、앵속감、체파인화나가정위1자g/kg,선성범위위1 ng/m~40 ng/mL,가표회수솔64.2%~101.1%.해방법측정화과저료앵속감중마배、가대인、앵속감、나가정、체파인5충생물감적함량쾌속、준학,괄합우화과조미료식품중앵속각적검측.
@@@@To establish a detection method (LC-MS/MS) for the determination of papaveris pericarpium added in hot foods. Samples were prepared by water, and extract by acetonitrile and Sodium acetate ,alkaloids residues were detected by LC-MS/MS. Chromatographic separation was carried out on a SHISEIDO CAPCELL PAK CR1∶4(5μm,2.0×150 mm, the mobile phase A was acetonitrile:ammonium acetate (50∶50), included 0.1 % formic acid water solution ,the mobile phase B was acetonitrile,with gradient elution. the limit of morphine's detection was 2.5 ng/mL and the limit of quantitation was 37μg/kg, the others' limit detection were 0.1 ng/mL and the limit of quantitation was 1μg/kg. the linear plots were obtained between 1 ng/mL-40 ng/mL. overall recoveries were between 64.2%-101.1%. The method was a simple, sensitive assay for the hot foods inspection.