Determination of four spices in cured meat samples by QuEChERS coupled with ultra-performance liquid chomatography-tandem mass spectrometry
LI Linzhu1, MA Kai1, YANG Changbiao1, HUANG Yongqiao2, WANG Yuanyuan1, FAN Jinxu1, TAO Guangcan1*
1(Guizhou Academy of Testing and Analysis, Guiyang 550014, China) 2(Guizhou Provincial Detection Technology Research and Application Center, Guiyang 550014, China)
Abstract: A method for simultaneous determination of four common spices in cured meat was developed using QuEChERS-ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The sample was first shaken with a formic acid-acetonitrile solution (volume ratio of 1∶999) and then carried out purification by the QuEChERS . ZORBAX Eclipse Plus-C18 reversed-phase chromatography column (100 mm×2.1 mm, 1.8 μm) was used for separation, the mobile phase was acetonitrile-0.1% formic acid aqueous solution(volume ratio of 999∶1)with the flow rate 0.3 mL/min and the column temperature at 40 ℃. And the sample volume was 5.0 μL,qualitative and quantitative analysis were performed in ion mode (ESI+) and multiple reaction monitoring mode. The results showed that all the four spices showed a good linear trend in the range of 0.5-50 μg/L and the correlation coefficient (R2) was greater than 0.998. The limits of detection (LODs) and the limits of quantification (LOQs) were 0.5-5.0 μg/kg and 2.0-15.0 μg/kg, respectively. The average recoveries were 82%-103%, with relative standard deviations of 1.6%-13.5% (n=6). The developed method is easy, accurate and sensitive, which is suitable for the effective detection of common spices in cured meat samples.
李林竹,马凯,杨昌彪,等. QuEChERS-超高效液相色谱-串联质谱法检测腌腊肉中四种常用香料[J]. 食品与发酵工业, 2021, 47(16): 247-252.
LI Linzhu,MA Kai,YANG Changbiao,et al. Determination of four spices in cured meat samples by QuEChERS coupled with ultra-performance liquid chomatography-tandem mass spectrometry[J]. Food and Fermentation Industries, 2021, 47(16): 247-252.
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2021, Vol. 47 
