本文選題：塑料添加劑 + 超高效液相色譜-串聯(lián)質(zhì)譜��； 參考：《食品科學(xué)》2017年24期

【摘要】：建立高通量的超高效液相色譜-串聯(lián)質(zhì)譜檢測方法,同時(shí)測定酸奶中55種塑料添加劑,包括多種類的增塑劑、抗氧化劑、紫外線吸收劑、表面活性劑、阻燃劑、著色劑和熒光增白劑等多個(gè)類別的化合物。用乙腈提取酸奶樣品中的塑料添加劑,HLB固相萃取凈化;ACQUITY UPLC BEH C_(18)色譜柱,甲醇-0.1%甲酸為流動(dòng)相;串聯(lián)質(zhì)譜以電噴霧離子源正離子模式電離,多反應(yīng)監(jiān)測模式下測定55種化合物;外標(biāo)法定量。結(jié)果表明:55種塑料添加劑在較寬的質(zhì)量濃度范圍內(nèi)線性關(guān)系良好,相關(guān)系數(shù)(r2)均大于0.97;3個(gè)添加水平的回收率在62.4%~93.5%之間,精密度為2.4%~13.4%;酸奶中55種塑料添加劑的最低檢出限為0.2~40μg/kg。測定20個(gè)酸奶樣品,共檢出23種塑料添加劑,含量在7.0~39μg/kg之間。本方法適用于酸奶中不同類別、物理和化學(xué)性質(zhì)差異大的多種類多組分塑料添加劑的定性確證和高靈敏度定量。
[Abstract]:To establish a high throughput high performance liquid chromatography-tandem mass spectrometry (HPLC-MS) method for the determination of 55 kinds of plastic additives in yoghurt, including various plasticizers, antioxidants, ultraviolet absorbents, surfactants, flame retardants, etc. A variety of compounds, such as colorants and fluorescent brighteners. Using acetonitrile to extract plastic additive from yoghurt samples, the chromatographic column of ACQUITY UPLC BEH CIT18 was extracted by solid phase extraction with methanol-0.1% formic acid as the mobile phase, and 55 compounds were determined by tandem mass spectrometry in the mode of positive ion ionization with electrospray ionization source and multi-reaction monitoring mode. Quantitative analysis by external standard method. The results showed that there was a good linear relationship in the wide range of mass concentration of 55 kinds of plastic additives, the correlation coefficient was more than 0.97, the recoveries of three additive levels were between 62.4% and 93.5%, and the precision was 2.40.The detection limit of 55 kinds of plastic additives in yoghurt was 0.240 渭 g / kg. Twenty samples of yoghurt were determined and 23 kinds of plastic additives were detected, the content of which was between 7.0 渭 g/kg and 39 渭 g/kg. This method is suitable for qualitative confirmation and high sensitivity quantification of multi-component plastic additives with different physical and chemical properties in yoghurt.
【作者單位】： 青海師范大學(xué)化學(xué)化工學(xué)院;青海省公安廳刑事科學(xué)技術(shù)研究管理中心;
【基金】：青海省應(yīng)用基礎(chǔ)研究項(xiàng)目(2014-ZJ-722)
【分類號】：O657.63;TS252.54

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本文編號：1895396