王建凤,冯月超,周欣燃,张怡,楚弘宇,王颖,杨志超,刘艳

• 1:北京市科学技术研究院分析测试研究所(北京市理化分析测试中心)北京市食品安全分析测试工程技术研究中心
• 2:北京农学院食品科学与工程学院
• 3:北京建筑大学建筑结构与环境修复功能材料北京市重点实验室

摘要(Abstract)：

建立了超高效液相色谱-串联质谱法测定调味品中去甲乌药碱和曲托喹酚的分析方法，并对市售的44种调味品中去甲乌药碱和曲托喹酚的含量进行了调研。样品用含5%甲酸的乙醇溶液提取，经C_(18)、GCB以及EMR填料净化后，运用ACQUITY UPLC HSS T3色谱柱分离，电喷雾电离源正离子模式电离，多反应监测模式检测，内标法定量。结果表明，去甲乌药碱、曲托喹酚在0.05～5.00 ng/mL质量浓度范围内线性关系良好，相关系数(R)均大于0.995,去甲乌药碱在辣椒、辣酱、火锅底料、八角基质中的检出限和定量限分别为0.10,0.50μg/kg,在花椒和胡椒基质中的检出限和定量限分别为5.0,25.0μg/kg,而曲托喹酚的检出限和定量限在6类基质中一致，分别为0.03,0.10μg/kg,两种物质的平均回收率介于83.7%～118%之间，相对标准偏差小于16%,所调研的市售调味品中，均未检出曲托喹酚，70.4%样品中检出去甲乌药碱，含量介于0.56～1 962μg/kg之间。

关键词(KeyWords)： 超高效液相色谱-串联质谱法;调味品;去甲乌药碱;曲托喹酚;食源性兴奋剂

Abstract:

Keywords:

基金项目(Foundation): 北京市改革与发展专项(2021ZL0115,23CB033)

作者(Author): 王建凤,冯月超,周欣燃,张怡,楚弘宇,王颖,杨志超,刘艳

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