液相色谱-质谱法测定火锅汤料中的罂粟碱

doi:10.7506/spkx1002-6630-201422047

食品科学

液相色谱-质谱法测定火锅汤料中的罂粟碱

杨洁，王智，张辉珍*，翟士星，于宙，张凤艳，殷冀煜，王晓斌

青岛市产品质量监督检验所，山东青岛 266061

出版日期:2014-11-25 发布日期:2014-12-09

Determination of Papaverine and Other Alkaloids in Hot Pot Soup Seasoning by HPLC-MS-MS

YANG Jie, WANG Zhi, ZHANG Hui-zhen*, ZHAI Shi-xing, YU Zhou, ZHANG Feng-yan, YIN Ji-yu, WANG Xiao-bin

Qingdao Supervision and Testing Center of Product Quality, Qingdao 266061, China

Online:2014-11-25 Published:2014-12-09

摘要/Abstract

摘要：

采用高效液相色谱-三重四极杆串联质谱，多反应检测模式定量，建立火锅汤料中5 种罂粟碱残留的分析方法，优化了样品的前处理过程、色谱条件、质谱参数等条件。吗啡、可待因、蒂巴因、罂粟碱、那可丁的检出限分别为2.4、2.4、1.2、0.048、0.024 ng/mL，定量限分别为8.0、8.0、4.0、0.16、0.08 ng/mL，加标回收率介于81.3%～103.5%，相对标准偏差介于3.02%～4.55%。本方法具有操作简单、准确、灵敏度高等优点，可对火锅汤料中是否添加了罂粟壳进行快速检测分析。

关键词: 罂粟碱, 高效液相色谱-三重四极杆串联质谱, 多离子反应监测

Abstract:

A method for the determination of five alkaloid residues in hot pot soup seasoning using a high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS-MS) was described. The pretreatment procedure, chromatographic
conditions and mass spectrometric conditions were optimized. The detection limits for morphine, codeine, thebaine, narcotine
and papaverine were 2.4, 2.4, 1.2, 0.048 and 0.024 ng/mL and the quantitative determination limits were 8.0, 8.0, 4.0, 0.16
and 0.08 ng/mL, respectively. The spiked recoveries were between 81.3% and 103.5%, and the relative standard deviations
ranged from 3.02% to 4.55%. This method has the advantages of easy operation, high sensitivity and accuracy.

Key words: papaveirne, liquid chromatography-tandem mass spectrometry, multi-reaction monitoring (MRM)

中图分类号:

TS207.3

杨洁，王智，张辉珍*，翟士星，于宙，张凤艳，殷冀煜，王晓斌. 液相色谱-质谱法测定火锅汤料中的罂粟碱[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422047.

YANG Jie, WANG Zhi, ZHANG Hui-zhen*, ZHAI Shi-xing, YU Zhou, ZHANG Feng-yan, YIN Ji-yu, WANG Xiao-bin. Determination of Papaverine and Other Alkaloids in Hot Pot Soup Seasoning by HPLC-MS-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422047.

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液相色谱-质谱法测定火锅汤料中的罂粟碱

Determination of Papaverine and Other Alkaloids in Hot Pot Soup Seasoning by HPLC-MS-MS

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