Determination of triforine residues in plant-derived food by solid phase extraction-high performance liquid chromatography-tandem mass spectrometry

A method was developed for the simultaneous determination of triforine residue in various plant- derived foods( such as rice,soybean,spinach,tomato,pepper,and mushroom) by solid phase extraction- liquid chromatography- tandem mass spectrometry.The samples were extracted by acetonitrile,cleaned- up with an ENVI- Carb / NH2solid- phase extractor,and determined by high performance liquid chromatography- tandem mass spectrometry( HPLC- MS / MS) using external standard method with positive polarity mode under multi- reaction monitoring( MRM) scan type.The method showed good linearity in the range from 2 to 1000 ng / m L.The limits of detection( LODs,S / N = 3) varies over the range of 0.5 to 1.5 μg / kg,and limits of quantification( LOQs,S / N = 10) ranged from 1.6 to 4.9 μg / kg.The average recoveries in different matrices were in the range of68.4% ~109.0%,with relative standard deviations( RSDs) of 4.38% ~13.5%.This method was selective without interference and reliable for meeting the requirements of the domestic and international legislation. The method was suitable for triforine determination in plant- derived food.