高效液相色谱-串联质谱法测定食用菌中农药多残留的基质效应

doi:10.7506/spkx1002-6630-201618028

食品科学

高效液相色谱-串联质谱法测定食用菌中农药多残留的基质效应

刘进玺1，秦珊珊2，冯书惠1，王会锋1，杨亚琴1，钟红舰1,*

1.河南省农业科学院农业质量标准与检测技术研究所，农业部农产品质量监督检验测试中心，农业部农产品质量安全风险评
估重点实验室，河南郑州 450002；2.郑州大学化学与分子工程学院，河南郑州 450052

出版日期:2016-09-25 发布日期:2016-09-26
通讯作者: 钟红舰
基金资助:
2015年度国家农产品质量安全风险评估项目（GJFP2015006）；河南省农业科学院自主创新专项（2015ZZ45）

Matrix Effects in the Analysis of Pesticides Residues in Edible Fungi by HPLC-MS/MS

LIU Jinxi, QIN Shanshan, FENG Shuhui, WANG Huifeng, YANG Yaqin, ZHONG Hongjian

1. Institute of Agricultural Quality Standards and Testing Technology, Supervision and Test Center of Agricultural Product Quality,
Ministry of Agriculture, Laboratory of Quality and Satety Risk Assessment for Agricultural Product, Ministry of Agriculture,
Henan Academy of Agricultural Science, Zhengzhou 450002, China;
2. College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450052, China

Online:2016-09-25 Published:2016-09-26
Contact: ZHONG Hongjian

摘要/Abstract

摘要：

研究高效液相色谱-串联质谱测定食用菌中农药多残留的基质效应及其影响因素。比较食用菌中80 种农药经氨基固相萃取柱净化法、QuEChERS（quick, easy, cheap, effective, rugged, safe）方法和未经净化直接上机3 种前处理方法在高效液相色谱-串联质谱检测模式下基质效应的差异，结果表明QuEChERS方法优于其他两种，进而系统的评价了经QuEChERS方法净化后，食用菌中80 种农药的基质效应，研究基质效应与基质种类、农药的种类和质量浓度的关系。结果表明香菇的基质效应最强，平菇最弱，待测农药质量浓度越低，基质效应越强；针对一些基质效应较强的农药，在灵敏度和仪器检出限允许的前提下，可适当采用稀释法补偿基质效应。

关键词: 食用菌, 基质效应, 农药残留, 高效液相色谱-串联质谱, QuEChERS

Abstract:

Matrix effects and their influencing factors in the determination of pesticide residues in edible fungi by high
performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) were studied. In order to eliminate
matrix components, three different purification methods namely solid phase extraction on an amino column, quick, easy,
cheap, effective, rugged, safe (QuEChERS) extraction and no treatment were comparatively evaluated. Purification with
QuECHERS method was demonstrated to be enough to eliminate most of the matrix effect. We found that matrix effects
were influenced by sample matrix, and the types and concentrations of pesticide. The results showed that shiitake exhibited
the strongest matrix effects whereas the matrix effects from oyster mushroom were the weakest among six different matrixes.
Moreover, the lower the concentrations of the pesticides analyzed were, the stronger matrix effects were. A dilution
procedure was demonstrated to be enough to eliminate most of the matrix effects when also taking into account sensitivity
and the limit of detection of the instrument.

Key words: edible fungi, matrix effects, pesticide residues, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), QuEChERS

中图分类号:

TS207.3
O657

刘进玺，秦珊珊，冯书惠，王会锋，杨亚琴，钟红舰. 高效液相色谱-串联质谱法测定食用菌中农药多残留的基质效应[J]. 食品科学, doi: 10.7506/spkx1002-6630-201618028.

LIU Jinxi, QIN Shanshan, FENG Shuhui, WANG Huifeng, YANG Yaqin, ZHONG Hongjian. Matrix Effects in the Analysis of Pesticides Residues in Edible Fungi by HPLC-MS/MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618028.

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高效液相色谱-串联质谱法测定食用菌中农药多残留的基质效应

Matrix Effects in the Analysis of Pesticides Residues in Edible Fungi by HPLC-MS/MS

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