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.

Simultaneous Determination of Sweeteners and Antioxidants in Food by Liquid Chromatography-Tandem Mass Spectrometry

A method for the simultaneous analysis of four sweeteners (acesulfame-K, sodium saccharin, sodium cyclamate and aspartame) and two antioxidants (tert-butylhydroquinone and butylated hydroxyanisole) by liquid chromatography-quadrupole time-of-flight mass spectrometry has been established. An extend-C₁₈ chromatographic column and ESI (-) were used, respectively. Six compounds were separated rapidly in 6 min with 1 mmol/L of ammonium acetate-acetonitrile as the mobile phase with gradient elution. Results showed that the limit of detection ranged from 0.250 0 to 5.000 ng/mL, and the relative standard deviation of day-to-day was less than 10.71% (n=3). This assay was suitable to liquid sample detection, with average recoveries in the range of 83.24%~118.3%. The proposed method with good accuracy and high sensitivity can be applied to the rapid analysis of sweeteners and antioxidants in food.