Comparison of Different Sample Pretreatments for the Analysis of Poppy Husk in Food

High performance liquid chromatography-triple quadrupole mass spectrometer(HPLC-MS/MS)was applied to compare the QuEChERS method and solid phase extraction(Oasis PRiME HLB and Oasis MCX)on the assay of five alkaloids in hot pot sauce,chilli powder and soup.A general pretreatment method of poppy husk was optimized. The results showed that a good linear relationship in the ranges of 0.2~10 μg/L for papaverine,noscapine and thebaine,1~50 μg/L for codeine and morphine with coefficient of determination(R²)greater than 0.9994. The matrix effects of the three pretreatments(QuEChERS,PRiME HLB,Oasis MCX)were 0.12%~0.44%,0.02%~0.82%,0.07%~0.41%,respectively. The limits of detection were 0.1~5.0,0.1~8.0,0.1~5.0 μg/kg. The average recoveries were in the range of 70.6%~105.3%,64.2%~116.9%,73.6%~102.5% and the relative standard deviations(RSDs)were 2.0%~8.5%,1.6%~8.3%,1.6%~7.8%(n=6). The method of Oasis MCX was more suitable for the extraction and purification of poppy husk in food which were applied to 50 batches of hot pot sauce,chilli powder and soup with high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry(HPLC-Q-TOF/MS)verifying the reliability of the results.Noscapine,papaverine,thebaine and morphine were detected in a positive sample of chicken soup which was consistent with the result of the first-order mass spectra of HPLC-Q-TOF/MS. Therefore,the method of Oasis MCX can satisfy the qualitative and quantitative analysis of poppy husk in different food.