高效液相色谱-串联质谱法测定中国劲酒中甜菜碱含量.PDFVIP

7 9 Vol. 7 No. 9 2016 9 Journal of Food Safety and Quality Sep. , 2016 - 梁国华* (, 536000) 摘 要: 目的 -方法 Agilent SB-C 18 , 0.1%-(85:15, V:V), 0.2 mL/min(electronic spray ion, ESI+)(multiple reactions monitoring, MRM), m/z 118.2/53.2 118.2/42.3, 结果 3.99~39.9 μg/g , 0.999, 0.1 μg/g, 99.5%, 0.46%(n=9)结论 , 关键词: ; ; - Determination of betaine in Jin liquor by high performance liquid chromatography-tandem mass spectrometry * LIANG Guo-Hua (Beihai Institute for food and Drug Control , Beihai 536000, China) ABSTRACT: Objective To establish a method for determination of betaine in Jin liquor by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Methods Samples were separated by an Agilent SB-C 18 column (100 mm×2.1 mm,1.8 μm) using 0.1% methanoic acid–methanol (85:15, V:V) as mobile phase at the flow rate of 0.2 mL/min. Electronic spray ion (ESI+) and multiple reactions monitoring (MRM) mode were used in mass with the m/z of ionization source at 118.2/58.2 and 118.2/42.3, and the external standard method was used for quantification. Results Betaine had a good linear relationship in the range of 3.99~39.9 μg/g (r0.999), the limit of detection was 0.1 μg/g, the average recovery was 99.5%, and RSD was 0.46% (n=9). Conclusion The method is simple, rapid, accurate and repeatable, which can be used for the determination of