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[1]王伟霞,李壹,熊晓辉.调味品中罗丹明B的高效液相色谱-串联质谱法测定及不确定度评价[J].南京工业大学学报(自然科学版),2016,38(04):88-94.[doi:10.3969/j.issn.1671-7627.2016.04.015]
 WANG Weixia,LI Yi,XIONG Xiaohui.Determination of Rhodamine B in foods by high performance liquid chromatography-tandem mass spectrometry and its uncertainty evaluation[J].Journal of NANJING TECH UNIVERSITY(NATURAL SCIENCE EDITION),2016,38(04):88-94.[doi:10.3969/j.issn.1671-7627.2016.04.015]
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调味品中罗丹明B的高效液相色谱-串联质谱法测定及不确定度评价()
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《南京工业大学学报(自然科学版)》[ISSN:1671-7627/CN:32-1670/N]

卷:
38
期数:
2016年04期
页码:
88-94
栏目:
出版日期:
2016-07-10

文章信息/Info

Title:
Determination of Rhodamine B in foods by high performance liquid chromatography-tandem mass spectrometry and its uncertainty evaluation
文章编号:
1671-7627(2016)04-0088-07
作者:
王伟霞李壹熊晓辉
南京工业大学 食品与轻工学院,江苏 南京 211800
Author(s):
WANG WeixiaLI YiXIONG Xiaohui
College of Food and Light Industry,Nanjing Tech University,Nanjing 211800,China
关键词:
高效液相色谱-串联质谱法 罗丹明B 调味品 不确定度
Keywords:
high performance liquid chromatography-tandem mass spectrometry Rhodamine B foods uncertainty evaluation
分类号:
O657.63
DOI:
10.3969/j.issn.1671-7627.2016.04.015
文献标志码:
A
摘要:
建立高效液相色谱-串联质谱测定调味品中非法添加罗丹明B的分析方法,评定测定结果的不确定度。样品用乙腈提取后,经MCX固相萃取柱净化,Acclaim C18色谱柱分离,以甲醇和0.05%甲酸水溶液为流动相; 串联质谱,电喷雾正离子(ESI+)模式电离,多反应监测(MRM)模式分析测定。结果表明:罗丹明B在1.0~40.0 μg/kg范围内呈现良好的线性关系,相关系数R2=0.999 6,检出限为0.2 μg/kg,加标回收率为67.40%~125.20%,相对标准偏差(RSD)≤4.950%。另外,从标准品溶液配制、标准曲线拟合、样品称量、仪器、样品溶液测定重复性等方面,评定了测定结果的不确定度。该方法具有操作简单、灵敏度高、分析时间短、结果准确等优点,适合于大批样品中罗丹明B含量的测定。
Abstract:
An analytical method was developed for determinating the concentration of Rhodamine B by high performance liquid chromatography-tandem mass spectrometry and its uncertainty evaluation in foods.The samples were extracted with the acetonitrile,purified by MCX solid phase extraction column,then separated on a Acclaim C18 column with methanol-0.05% formic acid solution as mobile phase,and detected by mass spectrometry using electrospray ionization(ESI+)in positive mode on multiple reaction monitoring(MRM)scan mode.Results showed that the linear range of the method was 1.0-40.0 μg/kg with correlation coefficients greater than 0.999 6.The limit of detection(LOD)was 0.2 μg/kg.The recoveries ranged from 67.40% to 125.20% and the relative standard deviations(RSD)were not more than 4.950%.In addition,items constituting measurement uncertainty involved preparation of standard solution,fitting of standard curve,weighing of samples,equipment and measurement repeatability of the sample solution were evaluated. Result showed that the proposed method was simple,highly sensitive,rapid,accurate, thus it is suitable for the determination of the Rhodamine B in foods.

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备注/Memo

备注/Memo:
收稿日期:2015-01-08
基金项目:“十二五”国家科技支撑计划(2012BAK17B09); 江苏省科技基础设施建设计划(BM2012026)
作者简介:王伟霞(1990—),女,山东烟台人,硕士,主要研究方向为食品安全; 熊晓辉(联系人),教授,E-mail:xxh@njtech.edu.cn.
引用本文:王伟霞,李壹,熊晓辉.调味品中罗丹明B的高效液相色谱-串联质谱法测定及不确定度评价[J].南京工业大学学报(自然科学版),2016,38(4):88-94..
更新日期/Last Update: 2016-07-10