Determination of cyromazine residues in 14 kinds of vegetables by ultra-high performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQMS)
YU Suoyin1, YAN Qing1, LIANG Jia2,3*
1(Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China) 2(College of Food Sciences and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China) 3(Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, Zhoushan 316021, China)
Abstract: A method for the determination of cyromazine residues in 14 kinds of vegetables including garlic chives by ultra-high performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQMS) was established. The samples were extracted with acetonitrile, and then 5 mL supernatant liquid was evaporated with a nitrogen stream and dissolved in 1 mL acetonitrile. The dissolving solution was separated with a hydrophilic chromatography column by isocratic elution using 5 mmol/L ammonium acetate solution containing 0.1% formic acid with acetonitrile as mobile phases. Then, it was detected by electrospray ion source positive ion detection mode and multiple reaction monitoring modes, and quantified by the matrix-matched external standard calibration curves. Cyromazine had a good linear relationship in the concentration range of 0.5-100 μg/L with good correlation coefficients (r>0.99). The average recoveries ranged from 80% to 113% for cyromazine at 3 spiked levels of 2.0, 4.0, and 20.0 μg/kg. The relative standard deviations (RSD, n=3) were in the range of 0.56%-7.21%. The limits of detection were 0.5 μg/kg (S/N=3) and the limits of quantification detection were 2.0 μg/kg(S/N=10).
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2022, Vol. 48 
