采用 UHPLC-MS/MS 法同时测定郫县豆瓣这一传统中国调味料中的八种生物胺。
Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC-MS/MS.
机构信息
School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
School of Food and Biological Engineering, Xihua University, Chengdu 610039, China.
出版信息
Food Chem. 2021 Aug 15;353:129423. doi: 10.1016/j.foodchem.2021.129423. Epub 2021 Mar 3.
A UHPLC-MS/MS method was developed to simultaneously determine eight biogenic amines (BAs) in Pixian Douban. Under optimal conditions, the linear ranges of determination were 5-1000 μg/L (that of spermine was 8-1000 μg/L). Correlation coefficients ranged from 0.9955 to 0.9987. The limits of detection were 0.11-5.5 μg/L. The matrix effect and analytical performance of the present method were evaluated, and the eight BAs were analyzed by this method in 19 samples, indicating the potential pollution of BAs in chili oil Pixian Douban.
建立了一种超高效液相色谱-串联质谱法，用于同时测定郫县豆瓣中的 8 种生物胺（BAs）。在最佳条件下，8 种 BAs 的测定线性范围为 5-1000μg/L（亚精胺为 8-1000μg/L），相关系数为 0.9955-0.9987。检测限为 0.11-5.5μg/L。对该方法的基质效应和分析性能进行了评价，并采用该方法分析了 19 个样品中的 8 种 BAs，表明郫县豆瓣辣椒油中可能存在 BAs 污染。
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