固相萃取-HPLC法测定蜂蜜中残留的10种磺胺类药物

研究了用固相萃取-高效液相色谱法同时测定蜂蜜中10种磺胺类药物残留量的方法。样品经三氯甲烷溶液提取,过Oasis HLB C18固相萃取柱净化,用乙腈洗脱10种磺胺,反相高效液相色谱-紫外检测器测定。检测波长为270nm,柱温45℃．流动相：磷酸水溶液-乙腈梯度洗脱．该方法前处理简单,梯度洗脱分离效果和重现性好,在0．010～1．0mg／kg添加水平,10种组分的回收率在86．5％～100．8％之间,室内相对标准偏差在3．5％～8．1％之间,线性范围为0．010～10μg／mL,检出限为0．005mg／kg。该方法快速、灵敏、专属,可用于食品中磺胺类药物残留量的常规检测。     

全自动固相萃取技术同时测定动物产品中9种磺胺药物残留

针对目前动物产品中兽药残留检测样品前处理繁琐的问题,应用全自动固相萃取技术对动物产品中9种磺胺类药物残留检测的样品前处理方法进行了系统的研究,对提取溶剂、固相萃取柱、淋洗液、洗脱溶剂及仪器分析条件进行了优化选择,建立了新型磺胺药物残留检测的全自动固相萃取净化方法.经不同检测单位验证,该方法的加标回收率为78.4%～107.8%,精密度为3.9%～11.0%检出限为0.010～0.020mg/kg,满足出口检测要求.     

固相萃取-梯度洗脱高效液相色谱法同时检测饲料中十三种磺胺类药物

建立了一种同时检测饲料中十三种磺胺类药物含量的方法,样品用磷酸盐缓冲液提取,HLB固相萃取小柱净化,梯度洗脱-HPLC分析,方法定量下限为0．5mg／kg,在0．5～10．0mg／kg添加水平上的回收率为63．6％～118．2％,相对标准偏差4．78％～17．24％,方法简便．适用于饲料中低含量磺胺类药物检测．     

固相萃取-气相色谱法测定地下水中痕量酞酸酯的研究

本文建立了固相萃取-气相色谱法定量分析地下水中酞酸酯类（PAEs）有机污染物的方法。利用正交试验和单因素实验对影响回收率的4个主要因素（洗脱溶剂种类、水样体积、洗脱溶剂体积、固相萃取小柱填料量）进行了萃取条件的优化。综合考虑各方面因素后确定的最佳萃取条件为：二氯甲烷和丙酮为洗脱剂,体积8mL、0．5L水样、柱填料500mg。方法线性范围0．05～10．00μg／L,检出限0．05～0．341ng／L,相对标准偏差0．038％～1．107％。该方法应用于江汉平原地下水中PAEs测定,取得满意结果。     

固相萃取-高效液相色谱法测定鸡肝中磺胺类药物残留量

建立了一种鸡肝中7种磺胺类药物残留量固相萃取-反相高效液相色谱分析方法。对样品提取后磺胺类药物在氨基键合固相萃取柱上的保留行为进行了研究。采用Intersil ODS-3 C18柱,以甲醇-乙腈冰．乙酸为流动相梯度洗脱,进行高效液相色谱分离,二极管阵列检测器检测,外标法定量。7种磺胺类药物标准曲线的线性回归系数均在0．999以上,线性范围为25—10000μg／L;检出限在8—12μ／kg之间;在50、100、200μg／kg^3个添加浓度水平下添加回收率在69．6％-91．3％范围内;相对标准偏差在4．3％-8．0％之间。该方法具有快速、灵敏、环保的特点,符合现行兽药残留分析的要求。     

固相萃取-高效液相色谱法检测食品中的非食用色素

采用超声波提取,固相萃取柱净化,液相色谱定量检测可能在食品中非法添加的5种色素。方法对样品溶液的pH、洗脱溶剂以及洗脱体积等条件进行了优化。方法对5种色素的检出限低于81ng/mL,回收率均在87%以上,相对标准偏差(n=6)在0.65%~5.1%范围内,在0.1~100μg/mL范围内有良好的线性关系,相关系数大于0.9998。本方法可以用于食品中非食用色素的同时快速检测。     

固相萃取-高效液相色谱-质谱联用法同时测定食品中9种人工合成甜味剂

建立了固相萃取-高效液相色谱-串联质谱快速检测食品中安赛蜜、糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、阿力甜、纽甜、甘素及新橙皮甙二氢查尔酮等9种人工合成甜味剂的方法。样品中的甜味剂经三乙胺缓冲溶液（pH 4.5）提取，采用亲水亲脂平衡填料固相萃取柱净化，经Phenomenex Knietex^® F5色谱柱（100 mm×2.1 mm，2.6 μm）分离，以0.1%（v/v）甲酸-5 mmol/L甲酸铵溶液和甲醇为流动相，进行梯度洗脱，以电喷雾离子源正负离子切换多反应监测（MRM）模式进行质谱检测。采用内标法定量，进一步降低样品基质效应的影响。结果表明：本方法在去除样品基质干扰方面取得良好效果，9种甜味剂的检出限和定量限分别在2~30 μg/L和6~100 μg/L之间，在各自的线性范围内线性关系良好（相关系数r²>0.999）。9种甜味剂空白样品在3个水平下的加标回收率在86.3%~106.3%之间，相对标准偏差（RSD）在1.2%~5.9%之间。本方法快捷、高效、准确可靠，可用于复杂食品基质中9种人工合成甜味剂的快速检测。     

固相萃取-高效液相色谱法同时测定牛奶中22种磺胺类兽药残留

建立了一种基于固相萃取技术同时测定牛奶中22种磺胺类兽药残留的高效液相色谱分析方法.样品经乙腈-甲酸混合溶液提取,乙腈饱和的正己烷除酯后,HLB固相萃取柱净化,以甲醇-2 mmol/L乙酸铵(含0.2％乙酸)为流动相进行梯度洗脱,XBridge C18色谱柱进行分离,采用光电二极管阵列检测器检测,外标法定量.磺胺类化合...     

测定肉制品中6种食品添加剂的样品前处理方法

以6种食品添加剂（苯甲酸、山梨酸、诱惑红、胭脂红、糖精钠及安赛蜜）为研究目标物,对肉制品样品的预处理条件（包括固相萃取柱、提取溶剂及蛋白沉淀剂的选择等）作了系统的试验。最终选择乙醇-氨水-水（7+2+1）溶液为提取溶剂,用低温（4℃）甲醇冷冻法沉淀除去蛋白质后,用OASIS WAX固相萃取柱净化,洗脱溶剂为甲醇-氨水（65+35）混合液。所得洗脱液中的上述6种添加剂按仪器工作条件,用高效液相色谱法测得其含量,用标准加入法在3个浓度水平上作回收试验,测得回收率在78%～110%之间。方法的检出限（3S/N）在0.25～0.52 mg·kg^-1之间。     

固相萃取-高效液相色谱法测定水中的多环芳烃

建立了固相萃取-一高效液相色谱法测定水中多环芳烃的方法。水样经L-18固相萃取柱吸附后用二氯甲烷洗脱,氮吹干后换甲醇溶剂。反相C18柱为色谱柱;水、甲醇为流动相进行梯度洗脱,流速为1．0mL／min;柱温为30℃;检测器为荧光检测器、紫外检测器。方法的检出限为0．00006-0.03μg／L,回收率为80％～110％,测定结果的相对标准偏差为0．1％～3．6％（n=5）。方法适合于水中16种多环芳烃的测定。     

固相萃取-高效液相色谱-蒸发光散射检测法同时检测食品中5种人工合成甜味剂

建立了高效液相色谱-蒸发光散射检测仪(HPLC-ELSD)同时检测食品中安赛蜜、糖精钠、甜蜜素、三氯蔗糖和阿斯巴甜5种甜味剂的方法。甜味剂经0.1%(v/v)甲酸缓冲液提取后,利用C18固相萃取小柱净化浓缩,以3 μm C18柱为分离柱,0.1%(v/v)甲酸(氨水调节pH=3.5)-甲醇(61:39, v/v)为流动相,经高效液相色谱法分离,蒸发光散射检测器进行检测。结果表明,5种甜味剂在30～1000 mg/L的范围内,具有良好的线性关系(相关系数大于0.997);在3个添加水平下,样品的平均回收率为85.6%～109.0%,相对标准偏差小于4.0%;方法检出限(LOD,信噪比(S/N)=3)分别为安赛蜜2.5 mg/L、糖精钠3 mg/L、甜蜜素10 mg/L、三氯蔗糖2.5 mg/L及阿斯巴甜5 mg/L。该方法简单、灵敏、操作成本低,可用于不同形态食品中多种甜味剂的同时检测。     

液相色谱-串联质谱法测定食品中甜味剂和抗氧化剂

建立了液相色谱-四级杆飞行时间串联质谱联用技术同时测定4种甜味剂(安赛蜜、糖精钠、甜蜜素、阿斯巴甜)及2种抗氧化剂(叔丁基对苯二酚、丁基羟基茴香醚)的方法.试验采用Extend-C18色谱柱分离与ESI(-)检测,以乙腈-1 mmol/L乙酸铵为流动相梯度洗脱,在6 min内实现6种目标物的快速分离,检测限为0.250 0~5.00 0 ng/m L,日间精密度小于10.71%(n=3),液态样品平均回收率为83.24%~118.3%.方法准确、灵敏,可快速检测食品中的甜味剂和抗氧化剂.     

Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs

Sweeteners have been used in food for centuries to increase both taste and appearance. However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health when consumed in excessive doses for a certain period, including alteration in gut microbiota, obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness of sugar. Regulatory authorities and supervisory agencies around the globe have established the maximum amount of these high-intensity sweeteners used in food products. While the regulation is getting tighter on the market to ensure food safety, reliable analytical methods are required to assist the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to comprehend the most appropriate method for rapid and effective analyses applied for quality control in food industries, surveillance and monitoring on the market, etc. Apart from various analytical methods discussed here, extraction techniques, as an essential step of sample preparation, are also highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of sweeteners are also described, employing various regular techniques, such as HPLC, and advanced techniques. Furthermore, to support on-site surveillance of sweeteners’ usage in food products on the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost analysis are widely implemented.     

Simultaneous Determination of Preservatives,Artificial Sweeteners,and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS)

Abstract

A simple and rapid method was developed for the simultaneous determination of five preservatives, six artificial sweeteners, and nine synthetic dyes in kimchi using ultra-performance liquid chromatography electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) with multiple reaction monitoring (MRM). The chromatographic separation was performed in 5.5?min using an Acquity UPLC BEH C18 column (100?mm × 2.1?mm, 1.7?µm) with a mobile phase composed of 0.002% trifluoroacetic acid and 10?mM aqueous ammonium acetate or 9:1 (v/v) methanol:acetonitrile. Linear calibration curves were obtained with correlation coefficients above 0.98. The limits of quantification ranged between 0.227 and 8.569?ng/mL, while the recovery values in kimchi samples were from 83.1 to 113.5%. Forty kimchi samples were analyzed for the food additives, with sweeteners detected in more than half of these samples. The most commonly detected sweetener was saccharin, and six of the kimchi samples contained a combination of sweeteners; dulcin, sucralose, acesulfame K, preservatives, and synthetic dyes were not detected. Based on these results, the developed method can be used for the rapid quality control of food additives in kimchi.     

Simultaneous determination of sweeteners and preservatives in preserved fruits by micellar electrokinetic capillary chromatography

A micellar electrokinetic capillary method for the simultaneous determination of the sweeteners dulcin, aspartame, saccharin, and acesulfame-K and the preservatives sorbic acid; benzoic acid; sodium dehydroacetate; and methyl-, ethyl-, propyl-, isopropyl-, butyl-, and isobutyl-p-hydroxybenzoate in preserved fruits is developed. These additives are ion-paired and extracted using sonication followed by solid-phase extraction from the sample. Separation is achieved using a 57-cm fused-silica capillary with a buffer comprised of 0.05 M sodium deoxycholate, 0.02 M borate-phosphate buffer (pH 8.6), and 5% acetonitrile, and the wavelength for detection is 214 nm. The average recovery rate for all sweeteners and preservatives is approximately 90% with good reproducibility, and the detection limits range from 10 to 25 microg/g. Fifty preserved fruit samples are analyzed for the content of sweeteners and preservatives. The sweeteners found in 28 samples was aspartame (0.17-11.59 g/kg) or saccharin (0.09-5.64 g/kg). Benzoic acid (0.02-1.72 g/kg) and sorbic acid (0.27-1.15 g/kg) were found as preservatives in 29 samples.     

A Simple and Rapid Separation of Preservatives and Artificial Sweeteners by Polyamide Layer Chromatography

A simple and rapid polyamide chromatographic method for the detection of 12 kinds of preservatives and 3 kinds of artificial sweeteners were reported. The results indicated that the method was good in sensitivity, separability and reproducibility.     

HPLC法同时测定乳酸菌饮料中2种防腐剂和3种甜味剂

建立了一种高效液相色谱法同时测定乳酸菌饮料中2种防腐剂（苯甲酸、山梨酸）、3种甜味剂（乙酰磺氨酸钾、天门冬酰苯丙氨酸甲酯、糖精钠）的方法。样品经12％乙酸锌溶液和12％亚铁氰化钾溶液处理后,用C18色谱柱分离-以甲醇和0．02mol／L乙酸铵溶液为流动相梯度淋洗,紫外检测波长为230,205nm,可在30min内将5种组分完全分离,测定结果的相对标准偏差为1．1％-4．3％（n=5）,加标回收率为90％-102％。     

土壤中典型人工甜味剂的前处理方法优化及高效液相色谱-串联质谱分析

优化了同时提取土壤中4种典型人工甜味剂的前处理与净化方法,并结合高效液相色谱-串联质谱（HPLC-MS/MS）技术,建立了一种快速高效的分析方法。样品采用25 mL 0.01 mol/L醋酸-醋酸钠溶液（pH 4）提取2次,每次提取20 min;萃取样品进一步采用CNW Poly-Sery PWAX固相萃取小柱净化浓缩;最后采用HPLC-MS/MS进行测定。在干燥土壤中添加1、10、100 μg/kg标准品时,4种甜味剂的平均回收率为86.5%~105%,日内精密度（RSD）≤5.94%,日间精密度（RSD）≤6.53%;在1~100 μg/kg范围内的线性关系良好（r²>0.995）;方法的检出限为0.01~0.21 μg/kg,定量限为0.03~0.70 μg/kg。利用该方法对天津某污水灌溉的农田土壤进行了分析测定,结果表明该方法快捷可靠,可用于土壤中人工甜味剂的环境调查。     

氘代同位素内标气相色谱-质谱法测定食用香精中的二甲苯麝香

建立了氘代同位素内标气相色谱-质谱测定食用香精中二甲苯麝香含量的分析方法。采用漩涡混合器混合样品,使样品基质均匀分散于萃取溶剂中,再使用超声波提取目标物,探讨了萃取溶剂种类、溶剂用量及超声时间等因素对目标物萃取效率的影响;之后使用GC-MS选择离子监测模式检测,氘代同位素内标法定量,分析了不同极性色谱柱对目标物分离的影响,确定了较佳的特征离子及其丰度比。在优化实验条件下,二甲苯麝香在0.025～0.5 mg/L范围内具有良好的线性关系,相关系数(r2)为0.999 6,平均回收率为94%～116%,相对标准偏差(RSD)为4.2%～6.5%,检出限为0.11 mg/kg,定量下限为0.38 mg/kg。该方法简便、快速、灵敏、准确,适合于食用香精中二甲苯麝香含量的测定。