Liquid chromatography tandem mass spectrometry noodles and rice in the thiourea.docVIP

 PAGE \* MERGEFORMAT 12 Liquid chromatography tandem mass spectrometry noodles and rice in the thiourea Of: Xiao-Lan Huang Luo Huitai Instrumental Zouzhi Fei Huang Fang Lin Xiaoshan Zhu Zhixin Chen Wenrui [Abstract] established the rice products in the thiourea liquid chromatography tandem mass spectrometry (LC MS / MS) method. Experiment optimized sample extraction, liquid chromatography conditions and mass parameters. Sample with 80% ethanol extraction, ion exchange chromatographic column was NUCLEOSIL 100 5SA cation-exchange column with a mobile phase of acetonitrile (1% acetic acid and 0.2% ammonium acetate) solution (30:70), flow rate 0.5mL/min. electrospray ionization mass spectrometry using positive ion mode ionization, multiple reaction selected ion monitoring, detection of the ion m / z 77/60 and m / z 77/43, which m / z 77/60 for quantitative ion pairs. The results show that: The method is simple, rapid, accurate and reliable, the relative standard deviation lt;4.0%; recovery rate of 83% to 90%; the detection limit was 0.5 mg / kg; quantitative limit was 5 mg / kg. [Keywords:] thiourea, liquid chromatography, tandem mass spectrometry, noodles, rice noodles 1 Introduction Thiourea (thiourea), also known as thio urea, a chemical bleaching agent for textiles, as a preservative once widely used for various needs of bleach, fresh food preservative. Thiourea added to the food can prevent browning, apparent bright, slightly translucent. Thiourea health hazard by the body after intake, inhibition of the function of the thyroid and blood-forming organs, causing paralysis and respiratory and central nervous system and decreased cardiac function, and even death. As thiourea toxicity, China has allowed its use as a food additive. In recent years there have been reports southeast coast of China had noodles with thiourea as brighteners, gluten agent, and at present there is no food in the thiourea of #8203;#8203;the relevant standard method of measur