食品科学 ›› 2010, Vol. 31 ›› Issue (2): 148-150.doi: 10.7506/spkx1002-6300-201002037

• 分析检测 • 上一篇    下一篇

面粉中的溴酸盐离子色谱-串联质谱法分析

郭新东,杜志峰,罗海英   

  1. 广州市质量监督检测研究院,国家加工食品质量监督检验中心(广州)
  • 收稿日期:2009-02-24 修回日期:2009-08-09 出版日期:2010-01-15 发布日期:2010-12-29
  • 通讯作者: 郭新东 E-mail:gdone@21cn.com
  • 基金资助:

    广东省科技计划项目(2007B080401015)

Ion Chromatography Coupled with Tandem Mass Spectrometric Determination of Bromate in Flour

GUO Xin-dong,DU Zhi-feng,LUO Hai-ying   

  1. (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food
    (Guangzhou), Guangzhou 510110, China)
  • Received:2009-02-24 Revised:2009-08-09 Online:2010-01-15 Published:2010-12-29
  • Contact: GUO Xin-dong E-mail:gdone@21cn.com

摘要:

建立面粉中的溴酸盐离子色谱- 串联质谱分析方法。样品以水浸泡,超声波提取,用C18 固相萃取小柱净化,离子色谱- 串联质谱仪测定。在10.0~50.0μg/kg 添加水平内,平均回收率在82.1%~86.6% 之间,变异系数在4.5%~7.3% 之间。以RSN = 3 计算,方法检出低限为3μg/kg。结果表明,该法回收率稳定、基质干扰少、简便、灵敏、准确,适用于面粉中溴酸盐的确证分析测定。

关键词: 溴酸盐, 面粉, 离子色谱串联质谱法

Abstract:

An analytical method using ion chromatography coupled with tandem mass spectrometry (IC-MS/MS) was developed for the determination of bromate in flour. Samples were dispersed in water, extracted with sonication, and cleaned up with a pre-activated C18 solid-phase extraction cartridge before IC-MS/MS analysis. Recoveries of bromate in flour spiked within the range of 10.0-50.0 μg/kg ranged from 82.1% to 86.6%, with coefficients of variation between 4.5% and 7.3%. The limit of detection was 3μg/kg (RSN = 3). These results suggest that this method is simple, sensitive and precise, and therefore can be used for qualification and quantification of bromate in flour.

Key words: bromate, flour, IC-MS/MS

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