Detection of preservative contents in baked foods by liquidchromatography-tandem mass spectrometry
LI Qing1, LAN Mengzhe2, SONG Guanglin2, WANG Daxia3*, SHANG Guanjia4
1(GRG Metrology and Test(Hu Nan) Co.,Ltd, Changsha 410013,China) 2(Guangzhou GRG Metrology and Test Co.,Ltd,Guangzhou 510335,China) 3(Guizhou Academy of Testing and Analysis,Guiyang 550002,China) 4(Hunan Testing Institute of Product and Commodity Supervision,Changsha 410007,China)
Abstract: This study analyzed eight preservatives in baked foods using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The procedure was as follows: the grease and organic layers were removed using hexane then followed by sample extraction, centrifugation, and resolution using the mixture of protein precipitant and absolute ethanol. The sample solution was further purified using HLB solid phase extraction column and a high concentration of nitrogen was blown over the sample. Moreover, the residue was dissolved in 1 mL of 50% methanol solution and the organic membrane was passed through a 0.22 μm filter. Acetonitrile and 5 mmol/L ammonium acetate solution were detected by liquid chromatography mass spectrometer and used as mobile phase. The results showed that eight preservatives including benzoic acid, sorbic acid, dehydroacetic acid, natamycin, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, and butyl p-hydroxybenzoate showed good linearity in the range of 0.01-50 mg/kg. And the correlation coefficient, limit of detection, limit of quantitation, recovery, and relative standard deviation were 0.998 67-0.999 84, 0.01-0.1 mg/kg, 0.04-0.4 mg/kg, 82.5%-10.5%, and 4.7%-9.6%, respectively. The LC-MS could test above eight preservatives with good recovery, steady precision, and accurate detection limit. This is suitable for high-throughput detection of multiple kinds of preservatives in food.
李青,蓝梦哲,宋光林,等. 液相色谱-串联质谱法测定焙烤食品中多种防腐剂含量[J]. 食品与发酵工业, 2020, 46(11): 283-287.
LI Qing,LAN Mengzhe,SONG Guanglin,et al. Detection of preservative contents in baked foods by liquidchromatography-tandem mass spectrometry[J]. Food and Fermentation Industries, 2020, 46(11): 283-287.