气相色谱-串联质谱法测定动植物源性食品中氯苯胺灵残留量

doi:10.7506/spkx1002-6630-20191104-036

食品科学 ›› 2021, Vol. 42 ›› Issue (10): 311-315.doi: 10.7506/spkx1002-6630-20191104-036

气相色谱-串联质谱法测定动植物源性食品中氯苯胺灵残留量

周若浩，吕岱竹，马晨，梁水连，相坛坛，王明月

（1.华中农业大学食品科技学院，湖北武汉 430070；2.中国热带农业科学院分析测试中心，海南海口 571101；3.海南大学热带作物学院，海南海口 570228）

出版日期:2021-05-25 发布日期:2021-06-02
基金资助:
现代农业产业技术体系建设专项（CARS-31-13）

Determination of Chlorpheniramine Residues in Foods of Animal and Plant Origin by GC-MS/MS

ZHOU Ruohao, LÜ Daizhu, MA Chen, LIANG Shuilian, XIANG Tantan, WANG Mingyue

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; 3. College of Tropical Crops, Hainan University, Haikou 570228, China)

Online:2021-05-25 Published:2021-06-02

摘要/Abstract

摘要： 建立气相色谱-串联质谱测定动植物源食品中氯苯胺灵残留量的分析方法。样品采用优化QuEChERS及固相萃取法前处理，HP-5MS气相色谱柱进行分离，采用外标法进行定量。结果显示，本方法测定的香蕉样品在0.01～0.5 μg/mL范围内线性关系良好，测定的动物食品样品在0.03～1 μg/mL范围内线性关系良好，相关系数R2均大于0.999。在3 种基质中进行的加标回收实验测得回收率在80.6%～107.8%之间，相对标准偏差在2.3%～8.5%之间。本研究开发了动植物源食品中氯苯胺灵的检测方法，操作简便、重复性好，适用于批量样品检测，为评估氯苯胺灵的膳食摄入风险提供了理论依据。

关键词: 气相色谱-串联质谱法；动植物源食品；氯苯胺灵

Abstract: In this study, an analytical method for the determination of chlorpheniramine residues in foods of animal and plant origin by gas chromatography-tandem mass spectrometry (GC-MS/MS) was developed. The samples were pretreated with a modified quick, easy, cheap, effective, rugged, safe (QuEChERS) method and solid phase extraction, and the analytes were separated on HP-5MS GC column and quantitatively determined by an external standard method. The experimental results showed that the method exhibited a good linear relationship in the range of 0.01–0.5 and 0.03–1 μg/mL with correlation coefficient R2 higher than 0.999 for banana and an animal food sample, respectively. The spiked recoveries for three matrixes were measured to be 80.6%–107.8%, with relative standard deviation (RSD) of 2.3%–8.5%. This method was characterized by simple operation and good reproducibility. It was suitable for batch sample detection, providing a technical basis for evaluating the risk of dietary exposure to chlorpheniramine.

Key words: gas chromatography-tandem mass spectrometry; foods of animal and plant origin; chlorpheniramine

中图分类号:

TS207.3

周若浩，吕岱竹，马晨，梁水连，相坛坛，王明月. 气相色谱-串联质谱法测定动植物源性食品中氯苯胺灵残留量[J]. 食品科学, 2021, 42(10): 311-315.

ZHOU Ruohao, LÜ Daizhu, MA Chen, LIANG Shuilian, XIANG Tantan, WANG Mingyue. Determination of Chlorpheniramine Residues in Foods of Animal and Plant Origin by GC-MS/MS[J]. FOOD SCIENCE, 2021, 42(10): 311-315.

[1]	贾宝珠戚凯欣樊怡飞廖彩霞罗双子蔡美玲古宗婷蔡常宇徐振林罗林. 一种快速检测Hg2+的比率荧光传感器的构建[J]. 食品科学, 0, (): 0-0.
[2]	高向阳. 酿造酱油氨基酸态氮含量和级别的快速检测[J]. , 0, (): 0-0.
[3]	黄栋玮谷贵章胡科娜高兴杰张进杰杨文鸽徐大伦. 基于大孔树脂纯化结合SERS对鱼肉中鸟嘌呤含量的检测[J]. , 0, (): 0-0.
[4]	杨梅翟晓东黄晓玮李崎邹小波. 嗅觉可视化技术对啤酒品质的快速检测[J]. , 0, (): 0-0.
[5]	赵多勇康露王智乔坤云刘志虎郭航张瑞袁玉伟王成. 基于锶元素含量及其稳定同位素比值的库尔勒香梨产地鉴别[J]. , 0, (): 0-0.
[6]	杨建飞马倩左勇黄雪芹徐佳王定丽周耀进杨柯怡. 亚硝酸盐快速检测试剂的研究及其在酱腌菜中的应用[J]. , 0, (): 0-0.
[7]	唐莹王金玲贾仕杰张健蒋莹董丹何红英. 红树莓叶茶的制备及与红树莓叶片、绿茶的比较[J]. , 0, (): 0-0.
[8]	兰丰王新语姚杰姜蔚徐静静孙林王志新. 超高液相色谱串联质谱法测定食用植物油中典型链格孢霉毒素[J]. 食品科学, 0, (): 0-0.
[9]	邱爽唐飞刘畅谢美林魏阳吉李景明. 气相色谱-质谱联机结合感官分析共建樱桃香气关联网络[J]. , 0, (): 0-0.
[10]	王可利叶泰徐斐曹慧袁敏于劲松阴凤琴吴秀秀. UPLC-MS/MS法测定黄酒中八种生物胺[J]. 食品科学, 0, (): 0-0.
[11]	杨奕尹杰杨蕴嘉张晶. 牛肉、牛奶中可的松和氢化可的松含量分析[J]. , 0, (): 0-0.
[12]	王丽艳荆瑞勇. 基于氨基酸含量的市售14个食用蘑菇品种的综合评价[J]. 食品科学, 0, (): 0-0.
[13]	袁耀武田益玲李升云. 灵芝酸A多克隆抗体制备及酶联免疫吸附测定法的建立[J]. 食品科学, 0, (): 0-0.
[14]	陈勇吴彩娥熊智新. 基于衰减消去蜻蜓算法的小麦粉蛋白质近红外特征波长优选[J]. 食品科学, 0, (): 0-0.
[15]	吴池莹张润何邓晓军盛永刚蔡文萱谢敏陈仲兵杨晓君赵超敏樊祥. 樱桃中溴形态分析方法及在熏蒸过程追溯中的应用[J]. 食品科学, 0, (): 0-0.

气相色谱-串联质谱法测定动植物源性食品中氯苯胺灵残留量

Determination of Chlorpheniramine Residues in Foods of Animal and Plant Origin by GC-MS/MS

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价