关键词: 大麻素；合成大麻；气相色谱-质谱技术

Abstract: In this study, an analytical method based on gas chromatography-mass spectrometry (GC-MS) was developed for the determination of nine cannabinoid compounds in foods such as olive oil, pork and bread. The samples were extracted with methanol or acetonitrile, and the extract was purified on a solid phase extraction column. The target compounds were separated on an Agilent HP-5MS column. The instrument was operated using an electrospray ionization source (EIS) in the selected ion monitoring (SIM) mode. The external standard method was used for quantification. This method showed good linearity in the concentration range of 10–500 μg/L with correlation coefficients greater than 0.999 2. The limits of detection (LOD, RSN = 3) and limits of quantification (LOQ, RSN = 10) of the developed method were 1–15 and 2.5–50 μg/kg. The average recoveries of the nine cannabinoids from negative samples of different matrices spiked at LOQ, 2 × LOQ and 10 × LOQ concentrations ranged from 65.2% to 117.9%, with relative standard deviations (RSDs) between 2.0% and 12.7%. This method is very sensitive, fast, highly applicable, and useful for the detection of cannabinoid residues in foods.

Key words: cannabinoids; synthetic cannabinoids; gas chromatography-mass spectrometry