摘要
建立了离子色谱-串联质谱检测食品中酒石酸、苹果酸、柠檬酸、丁二酸的分析方法。选用AS11阴离子色谱柱进行分离,以在线产生的10 mmol/L氢氧化钾为淋洗液梯度淋洗,Thermo Scientific MSQ Plus质谱仪作检测器,采用电喷雾电离源负离子模式、选择离子监测模式(selected ion monitor,SIM)进行分析,外标法定量。结果表明,在0.5~10 mg/L范围内线性关系良好,酒石酸的相关系数(r)为0.997,定量限为0.5 mg/kg;苹果酸的相关系数(r)为0.999,定量限为0.5 mg/kg;柠檬酸的相关系数(r)为0.997,定量限为1.0 mg/kg;丁二酸的相关系数(r)为0.997,定量限为0.5 mg/kg;运用该方法测定3种食品中的有机酸,葡萄酒中4种有机酸的加标回收率为81.6%~109.7%,蜂蜜中为80.2%~109.4%,饼干中为80.4%~109.2%;该方法具有操作简单、专属性强、灵敏度高等优点,可满足食品中有机酸的检测要求。
Ion chromatography-electrospray tandem mass spectrometry had been adopted for the determination of tartaric acid, malic acid, citric acid and succinic acid in food. AS 11 anion chromatographic column was used for the separation, and eluent for gradient elution was 10 mmol/L KOH generated online with automatic eluent generator, detector was Thermo scientific MSQ plus mass spec- trometer, electron electrospray ionization source negative ion mode was adopted, selective ion monitor mode （SIM） was selected for analysis, and external standard method was used for quantitative analysis. The results showed that, the linear relationship of four kinds of organic acids was good in the range of 0.5~ 10 mg/L, and the correlation coefficient and the quantitation limit for tartartic acid, malic acid, citric acid and succinic acid were 0.997 and 0.5 mg/kg, 0.999 and 0.5 mg/kg, 0.997 and 0.5 mg/kg, and 0.997 and 0.5 mg/kg respectively. This method was applied in the determination of organic acids in three kinds of food. The standard recoveries of four organic acids in grape wine, in honey and in biscuit were 81.6 % to 109.7 %, 80.2 % to 109.4 % and 80.4 % to 109.2 % respectively. This method had the advantages including simple operation, high sensitivity and good selectivity etc., which could meet the determination requirements of organic acids in food.
出处
《酿酒科技》
2017年第9期107-111,共5页
Liquor-Making Science & Technology
关键词
分析检测
有机酸
酒石酸
苹果酸
柠檬酸
丁二酸
离子色谱-串联质谱
analysis and determination
organic acids
tartaric acid
malic acid
citric acid
succinic acid
ion chromatography-electro-spray tandem mass spectrometry
作者简介
杜利君，学士学位，高级工程师，研究方向为食品成分检测，E-maihwuji_du@163．com。
通讯作者：刘红艳，硕士学位，高级工程师，研究方向为食品成分检测，E-mail：liuhongyan0818@126．com。
