超高效液相色谱-串联质谱法测定火锅食品中的罗丹明B和6GDetermination of Rhodamine B and Rhodamine 6G in Hotpot Food by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
吴正双,林显活,梁炽琼,石英
摘要(Abstract)：
建立了超高效液相色谱-串联质谱法测定火锅食品中非法添加的罗丹明B和罗丹明6G的分析方法。样品用乙腈提取后,经MCX固相萃取柱净化,Acquity UPLC BEH C18色谱柱分离,以乙腈和0.1%甲酸水溶液为流动相,电喷雾正离子(ESI+)扫描,多反应监测(MRM)模式测定,外标法定量。结果表明:在0.1~50ng/mL范围内呈现良好的线性关系,相关系数r2>0.999,检出限均为0.1μg/kg,加标回收率为81.6%~101.1%,精密度(RSD)为4.2%~10.4%。该方法快速方便、灵敏度高、定性定量准确,适合于大批量样品中罗丹明B和罗丹明6G的同时测定。
关键词(KeyWords)： 超高效液相色谱-串联质谱法;罗丹明B;罗丹明6G;火锅食品
基金项目(Foundation): 天津市科技计划项目(14ZLZLZF00042)
作者(Author): 吴正双,林显活,梁炽琼,石英
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