超声波辅助萃取-液相色谱串联质谱法检测肉灌肠中的8种红色色素 determination of 8 red pigments in sausage by ultrasonic extraction-liquid chromatography tandem mass spectrometry.pdfVIP

19 中田肉类食品崩}合研究中·它 肉类研究 2013,V01．27,No．06 CmNAMEATRESEARCHCEmR MEATI己ESEARCH 分析检测 超声波辅助萃取．液相色谱串联质谱法检测 肉灌肠中的8种红色色素 周法东，刘宪军木，来创业，刘本发 (沧州市产品质量监督检验所，河北沧州061001) 摘要：建立了肉灌肠中罗丹明B、诱惑红、苏丹红I、苏丹红II、苏丹红III、苏丹红1V、胭脂红、苋菜红8种易 添加的红色色素残留量的液相色谱一串联质谱分析方法。样品用乙腈稀释提取，以水和乙腈为流动相进行梯度洗 对标准偏差(RSD)在4．2％～13．2％之间。表明该方法准确度高，RSD变异较小，结果准确可靠。 关键词：液质联用；肉灌肠；色素；超声波提取 DeterminationofRed in Ultrasonic TandemMass 8 PigmentsSausageby Extraction-LiquidChromatography ZHOU Ben—fa Fa—dong，LIUXian-jun木，LAIChuang—ye，LIU InstituteofProduct and 061001，China) (Cangzhou QualitySupervisionInspection，Cangzhou Abstract：Anmethodforthedeterminationof8red B，allurared，sudanI，sudanII，sudan analytical pigment(rhodamine 4Rand in was III，sudan amaranth)residuessausage byhigh liquidchromatography— IV，poncean presentedperformance were withacetonitrile mass ultrasonic extracted spectrometry(HPLC—MS／MS)after spectrometry／mass extraction．Samples with was under elutionmodewithamobile made anddilutedwater．Chromatographicseparationperformedgradient phase acetonitrile．MS／MSwascarriedoutwith ofwaterand ionization(ESI)under up analysis positive—ionelectrospray multiple reaction ratesoftheHPLC—MS／MSmethod between81．2％and