CAJ | 학술논문

[目的]探讨液相色谱－质谱联用法测定酒中甜蜜素的内标适用性。[方法]酒样直接稀释后，采用液相色谱－质谱联用法测定，并分别用外标法和内标法对结果进行定量。[结果]2种定量方法的结果平均相差11．2％，最大相对相差为16．2％，而外标定量法的结果与国标方法GB／T 5009．97—2003测定的结果一致。[结论]结果差异源于液质联用的基质效应及其内标化合物选择的不适。
[목적]탐토액상색보－질보련용법측정주중첨밀소적내표괄용성。[방법]주양직접희석후，채용액상색보－질보련용법측정，병분별용외표법화내표법대결과진행정량。[결과]2충정량방법적결과평균상차11．2％，최대상대상차위16．2％，이외표정량법적결과여국표방법GB／T 5009．97—2003측정적결과일치。[결론]결과차이원우액질련용적기질효응급기내표화합물선택적불괄。
Objective] To discuss the applicability of internal standard in determination of cycla-mate in wine by HPLC-tandem mass spectrometry . [ Methods] After dilution wine sample was deter-mined by HPLC-tandem mass spectrometry and quantified by external and internal standard methods respec-tively. [Results] The results by the 2 quantitation methods differed 11.2%in average, and the maxi-mum relative deviation was 16.2%.And the result by external standard quantitation method proved to be consistent with that by the international standard GB/T 5009.97-2003. [ Conclusion] The difference in results is thought to originate from matrix effect in HPLC-tandem mass spectrometry and the improper in-ternal standard compound applied .