食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
Journal of Food Safety & Quality
2015年
10期
3822-3826
,共5页
王丽英%任贝贝%杨立新%刘印平%常凤启%路杨
王麗英%任貝貝%楊立新%劉印平%常鳳啟%路楊
왕려영%임패패%양립신%류인평%상봉계%로양
河鲀毒素%烤鱼片%鱿鱼干制品%鱼丸%超高效液相色谱-串联质谱法
河鲀毒素%烤魚片%魷魚榦製品%魚汍%超高效液相色譜-串聯質譜法
하돈독소%고어편%우어간제품%어환%초고효액상색보-천련질보법
tetrodotoxin%grilled fillet%shredded squid%fish ball%ultra performance liquid chromatography-tandem mass spectrometry
目的:鲀建立准确、快速检测河毒素(tetrodotoxin, TTX)的超高效液相色谱-串联质谱(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)的分析方法,了解市售烤鱼片、鲀鱿鱼干制品和鱼丸中河毒素污染状况。方法样品经2%乙酸/甲醇溶液超声离心提取后,通过MCX固相萃取柱进行净化处理,采用液相色谱串联质谱法进行检测。结果市售的107份样品中,鱿鱼干制品和鱼丸中没有检出TTX;64份烤鱼片样品中检出16份含有TTX,检出率为25.0%。结论部分烤鱼片中TTX呈阳性,建议生产厂家严把原料关,监管部门应加强对市售烤鱼片标签标识的监管。
目的:鲀建立準確、快速檢測河毒素(tetrodotoxin, TTX)的超高效液相色譜-串聯質譜(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)的分析方法,瞭解市售烤魚片、鲀魷魚榦製品和魚汍中河毒素汙染狀況。方法樣品經2%乙痠/甲醇溶液超聲離心提取後,通過MCX固相萃取柱進行淨化處理,採用液相色譜串聯質譜法進行檢測。結果市售的107份樣品中,魷魚榦製品和魚汍中沒有檢齣TTX;64份烤魚片樣品中檢齣16份含有TTX,檢齣率為25.0%。結論部分烤魚片中TTX呈暘性,建議生產廠傢嚴把原料關,鑑管部門應加彊對市售烤魚片標籤標識的鑑管。
목적:돈건립준학、쾌속검측하독소(tetrodotoxin, TTX)적초고효액상색보-천련질보(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)적분석방법,료해시수고어편、돈우어간제품화어환중하독소오염상황。방법양품경2%을산/갑순용액초성리심제취후,통과MCX고상췌취주진행정화처리,채용액상색보천련질보법진행검측。결과시수적107빈양품중,우어간제품화어환중몰유검출TTX;64빈고어편양품중검출16빈함유TTX,검출솔위25.0%。결론부분고어편중TTX정양성,건의생산엄가엄파원료관,감관부문응가강대시수고어편표첨표식적감관。
Objective To establish a method for determination of tetrodotoxin (TTX) by ultra performance liquid chromatography-tandem mass spectrometry (UPLC/MS/MS) and to elucidate the contamination situation of TTX in grilled fillet, shredded squid and fish ball.MethodsTTX was extracted from samples by 2% acetic acid-methanol, and then purified by solid-phase extraction with MCX. The samples were detected by liquid chromatography-tandem mass spectrometry.Results TTX was not detected in shredded squid and fish ball. Sixteen grilled fillet samples were detected TTX and the detection rate was 25.0%. Conclusion TTX is detected in some grilled fillet. The raw materials should be strictly controlled by manufacturers and the regulatory authorities should increase the regulation standards for the grilled fillet products.