Citation: | YU Ling, SONG Lihua. Rapid Determination of Five Alkaloids in Catering Crayfish by QuEChERS-UPLC-MS/MS[J]. Science and Technology of Food Industry, 2023, 44(2): 324−331. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030219. |
[1] |
陈伟, 乔勇升, 董贵军. 高效液相色谱-荧光检测法同时检测火锅底料中吗啡和可待因[J]. 粮油食品科技,2015,23(6):89−91. [CHEN Wei, QIAO Yongsheng, DONG Guijun. Simultaneous determination of morphine and codeine in hot pot sauces by high performance liquid chromatography fluorescence detection[J]. Grain, Oil and Food Science and Technology,2015,23(6):89−91.
|
[2] |
陆茂林, 赵春城, 蔡建荣, 等. 罂粟碱检测方法进展[J]. 中国卫生检验杂志,2002(4):504−505. [LU Maolin, ZHAO Chuncheng, CAI Jianrong, et al. Progress in detection methods of papaverine[J]. Chinese Journal of Hygienic Inspection,2002(4):504−505. doi: 10.3969/j.issn.1004-8685.2002.04.088
|
[3] |
食品中可能违法添加的非食用物质和易滥用的食品添加剂品种名单(第一批)[2008-12-15]. http://www.moh.gov.cn/publicfiles/business/htmlfiles/mohwsjdj/s3594/200812/38511.htm
List of non edible substances that may be illegally added to food and varieties of food additives that are easy to abuse (the first batch)[2008-12-15]. http://www.moh.gov.cn/publicfiles/business/htmlfiles/mohwsjdj/s3594/200812/38511.htm
|
[4] |
张朝云. 食品中罂粟壳残留的检测现状[J]. 中国卫生检验杂志,1996(1):53−55. [ZHANG Chaoyun. Detection status of poppy shell residues in food[J]. Chinese Journal of Hygienic Inspection,1996(1):53−55.
|
[5] |
姜典镇, 杜道运, 谢文涛. 薄层层析法定量测定食品中阿片生物碱[J]. 河南预防医学杂志,1997(3):149−151. [JIANG Dianzhen, DU Daoyun, XIE Wentao. Quantitative determination of opioid alkaloids in food by thin layer chromatography[J]. Henan Journal of preventive medicine,1997(3):149−151.
|
[6] |
李永芳, 付耀华, 侯晓燕. 气相色谱法测定食品中罂粟壳残留的研究与应用[J]. 中国卫生检验杂志,2000(1):38−40. [LIi Yongfang, FU Yaohua, HOU Xiaoyan. Study and application of determination of poppy shell residue in food by gas chromatography[J]. Chinese Journal of Hygienic Inspection,2000(1):38−40.
|
[7] |
沈平, 谢朝梅, 谢燕湘. 气相色谱-质谱法测定食品中罂粟壳提取物的残留量[J]. 理化检验-化学分册,2016,52(1):48−51. [SHEN Ping, XIE Chaomei, XIE Yanxiang. Determination of residues of poppy shell extract in food by gas chromatography-mass spectrometry[J]. Physical and Chemical Inspection-Chemical Volume,2016,52(1):48−51.
|
[8] |
徐丽红, 王建清, 陶秋, 等. 高效液相色谱同时测定3类食品中的5种罂粟壳生物碱[J]. 分析测试学报,2011,30(12):1387−1391. [XU Lihong, WANG Jianqing, TAO Qiu, et al. Simultaneous determination of five poppy shell alkaloids in three kinds of food by high performance liquid chromatography[J]. Journal of Analysis and Testing,2011,30(12):1387−1391. doi: 10.3969/j.issn.1004-4957.2011.12.011
|
[9] |
信海红, 王庭欣, 朱路甲, 等. 超声波微波萃取-高效液相色谱法检测肉汤中的罂粟碱[J]. 中国食品添加剂,2012(4):250−252. [XIN Haihong, WANG Tingxin, ZHU Lujia, et al. Determination of papaverine in broth by ultrasonic microwave extraction high performance liquid chromatography[J]. China Food Additives,2012(4):250−252.
|
[10] |
冯雪顺, 李胜蓉, 李发生. 薄层法测定食品中罂粟壳残留方法的研究[J]. 中国卫生检验杂志,1992(4):238−240. [FENG Xueshun, LI Shengrong, LI Fasheng. Study on determination of poppy shell residue in food by TLC[J]. Chinese Journal of Hygienic Inspection,1992(4):238−240.
|
[11] |
杜黎明, 许庆琴, 吴秀兰. 大口径毛细管气相色谱法测定罂粟壳中的生物碱[J]. 色谱,1999(6):578−579. [DU Liming, XU Qingqin, WU Xiulan. Determination of alkaloids in poppy shell by large bore capillary gas chromatography[J]. Chromatography,1999(6):578−579.
|
[12] |
刘敏敏, 张朝正, 李延志, 等. 液相色谱-串联质谱法检测火锅底料中罂粟壳[J]. 食品研究与开发,2012,33(12):91−94. [LIU Minmin, ZHANG Chaozheng, LI Yanzhi, et al. Determination of poppy shell in hot pot bottom by liquid chromatography tandem mass spectrometry[J]. Food Research and Development,2012,33(12):91−94.
|
[13] |
陈伟, 乔勇升, 胡慧. 固相萃取-高效液相色谱法测定卤菜中的蒂巴因[J]. 食品工业,2020,41(1):327−330. [CHEN Wei, QIAO Yongsheng, HU Hui. Determination of tibain in pickled vegetables by solid phase extraction high performance liquid chromatography[J]. Food Industry,2020,41(1):327−330.
|
[14] |
覃弘毅, 刘小玲. 超高效液相色谱-串联质谱法结合全自动固相萃取测定螺蛳粉中5种罂粟壳生物碱[J]. 食品科技,2021,46(10):284−289. [QIN Hongyi, LIU Xiaoling. Determination of five poppy shell alkaloids in snail powder by ultra-high performance liquid chromatography-tandem mass spectrometry combined with automatic solid phase extraction[J]. Food Science and Technology,2021,46(10):284−289. doi: 10.3969/j.issn.1005-9989.2021.10.spkj202110045
|
[15] |
简龙海, 茹歌, 陈丹丹, 等. 亲水作用液相色谱-串联质谱法快速测定食品中罂粟壳的生物碱残留[J]. 食品安全质量检测学报,2017,8(7):2797−2803. [JIAN Longhai, RU Ge, CHEN Dandan, et al. Rapid determination of alkaloid residues in poppy husk by hydrophilic interaction liquid chromatography tandem mass spectrometry[J]. Journal of Food Safety and Quality Inspection,2017,8(7):2797−2803. doi: 10.3969/j.issn.2095-0381.2017.07.064
|
[16] |
王莉莉, 刘仲. 气相色谱-质谱法检测食品中的生物碱[J]. 现代预防医学,2005(1):51. [WANG Lili, LIU Zhong. Determination of alkaloids in food by gas chromatography-mass spectrometry[J]. Modern Preventive Medicine,2005(1):51. doi: 10.3969/j.issn.1003-8507.2005.01.033
|
[17] |
张艳萍, 廖华乐, 肖兵, 等. GC/MS测定食品中罂粟碱和吗啡含量[J]. 卫生研究,2011,40(4):512−513. [ZHANG Yanping, LIAO Huale, XIAO Bing, et al. Determination of papaverine and morphine in food by GC/MS[J]. Health Research,2011,40(4):512−513. doi: 10.19813/j.cnki.weishengyanjiu.2011.04.032
|
[18] |
李航, 贺亚玲, 陈小泉, 等. QuEChERS/UPLC-MS测定火锅调料中罂粟壳(粉)的研究[J]. 食品与药品,2014,16(4):284−287. [LI Hang, HE Yaling, CHEN Xiaoquan, et al. Determination of poppy shell (powder) in hot pot seasoning by QuEChERS/UPLC-MS[J]. Food and Drug,2014,16(4):284−287. doi: 10.3969/j.issn.1672-979X.2014.04.022
|
[19] |
尹华, 陆卫明. QuEChERS-高效液相色谱-串联质谱法测定火锅调料中罂粟壳[J]. 食品安全质量检测学报,2020,11(18):6633−6638. [YIN Hua, LU Weiming. Determination of poppy shell in hot pot seasoning by QuEChERS high performance liquid chromatography tandem mass spectrometry[J]. Journal of Food Safety and Quality Inspection,2020,11(18):6633−6638.
|
[20] |
王力清, 郦明浩, 李锦清, 等. 超高效液相色谱-串联质谱法高通量快速测定调料中罂粟壳生物碱含量[J]. 食品与发酵工业,2012,38(8):168−172. [WANG Liqing, LI Minghao, LI Jinqing, et al. Rapid determination of alkaloid content of poppy shell in seasoning by ultra high performance liquid chromatography tandem mass spectrometry[J]. Food and Fermentation Industry,2012,38(8):168−172.
|
[21] |
华向美, 周迎春, 刘少博. 碱提取-UPLC-MS/MS-内标法测定食品中5种罂粟壳生物碱[J]. 中国食品添加剂,2021,32(12):182−191. [HUA Xiangmei, ZHOU Yingchun, LIU Shaobo. Determination of five poppy shell alkaloids in food by alkaline extraction-UPLC-MS/MS-internal standard method[J]. China Food Additives,2021,32(12):182−191. doi: 10.19804/j.issn1006-2513.2021.12.025
|
[22] |
王岩. 高效液相色谱串联质谱法测定油辣椒中的罂粟壳[J]. 食品安全导刊,2021(30):72−74, 77. [WANG Yan. Determination of poppy shells in oil pepper by high performance liquid chromatography-tandem mass spectrometry[J]. Food Safety Guide,2021(30):72−74, 77. doi: 10.3969/j.issn.1674-0270.2021.30.spaqdk202130047
|
[23] |
彭文浩. QuEChERs-气质联用法测定火锅汤料中的罂粟碱和吗啡[J]. 海峡预防医学杂志,2019,25(4):60−62. [PENG Wenhao. Determination of papaverine and morphine in hot pot soup by QuEChERS GC-MS[J]. Strait Journal of Preventive Medicine,2019,25(4):60−62.
|
[24] |
李兴根, 乔勇升, 陈伟, 等. 超高效液相色谱-串联质谱法快速测定火锅底料中的5种罂粟壳生物碱残留[J]. 分析测试学报,2018,37(4):446−451. [LI Xinggen, QIAO Yongsheng, CHEN Wei, et al. Rapid determination of five poppy shell alkaloids residues in hot pot bottom by ultra high performance liquid chromatography tandem mass spectrometry[J]. Journal of Analysis and Testing,2018,37(4):446−451.
|
[25] |
马凯, 杨昌彪, 黄永桥, 等. QuEChERS结合UHPLC-MS/MS测定火锅汤料中禁用染料及罂粟壳[J]. 食品工业,2019,40(9):245−248. [MA Kai, YANG Changbiao, HUANG Yongqiao, et al. Determination of banned dyes and poppy shells in hot pot soup by QuEChERS combined with uhplc-ms/MS[J]. Food Industry,2019,40(9):245−248.
|
[26] |
陈小雪, 乔彬, 王斌. UPLC-MS/MS法测定凉皮汤料中的罂粟壳成分[J]. 现代食品,2021(13):143−145. [CHEN Xiaoxue, QIAO Bin, WANG Bin. UPLC-MS/MS determination of poppy shells in Liangpi soup[J]. Modern Food,2021(13):143−145.
|
[27] |
杨昌彪, 李占彬, 阙跃飞, 等. UPLC/MSMS内标法测定火锅食品中5种生物碱和15种喹诺酮类物质[J]. 食品与发酵工业,2022,48(15):288−294. [YANG Changbiao, LI Zhanbin, QUE Yuefei, et al. Determination of 5 alkaloids and 15 quinolones in hot pot food by UPLC/MSMS internal standard method[J]. Food and Fermentation Industry,2022,48(15):288−294. doi: 10.13995/j.cnki.11-1802/ts.029880
|
[28] |
花露, 叶平, 陆杰, 等. 超高效液相色谱-串联质谱法同时测定辣条中的5种罂粟碱[J]. 中国调味品,2018,43(8):142−146. [HUA Lu, YE Ping, LU Jie, et al. Simultaneous determination of five papaverines in spicy strips by ultra high performance liquid chromatography tandem mass spectrometry[J]. Chinese Condiments,2018,43(8):142−146. doi: 10.3969/j.issn.1000-9973.2018.08.034
|
[29] |
李俊霞, 马丽雅, 林河通, 等. 果蔬中农药残留检测分析研究进展[J]. 江苏农业科学,2021,49(6):1−9. [LI Junxia, MA Liya, LIN Hetong, et al. Research progress on detection and analysis of pesticide residues in fruits and vegetables[J]. Jiangsu Agricultural Science,2021,49(6):1−9.
|
[30] |
胡争艳, 吴平谷, 王立媛, 等. SPE-UPLC-MS/MS法同时测定火锅食品中5种生物碱[J]. 预防医学,2018,30(7):750−753. [HU Zhengyan, WU Pinggu, WANG Liyuan, et al. Simultaneous determination of five alkaloids in hot pot food by SPE-UPLC-MS/MS[J]. Preventive Medicine,2018,30(7):750−753.
|
[31] |
顾万江, 周春艳, 唐晓琴, 等. 固相萃取-超高效液相色谱-串联质谱法同时测定食品中5种生物碱[J]. 中国卫生检验杂志,2014,24(17):2481−2484. [GU Wanjiang, ZHOU Chunyan, TANG Xiaoqin, et al. Simultaneous determination of five alkaloids in food by solid phase extraction ultra high performance liquid chromatography tandem mass spectrometry[J]. Chinese Journal of Hygienic Inspection,2014,24(17):2481−2484.
|
[32] |
吴义春, 孙丽, 苏晶, 等. QuEChERS-超高效液相色谱-质谱联用法测定酱卤肉中5种罂粟壳生物碱[J]. 中国食品添加剂,2021,32(4):103−106. [WU Yichun, SUN Li, SU Jing, et al. Determination of five poppy shell alkaloids in pickled meat by QuEChERS ultra high performance liquid chromatography-mass spectrometry[J]. China Food Additives,2021,32(4):103−106. doi: 10.19804/j.issn1006-2513.2021.04.017
|
[33] |
张弛, 任君, 陈达炜, 等. 分散微固相萃取-超高效液相色谱-高分辨质谱法测定火锅底料中罂粟壳生物碱[J]. 中国食品卫生杂志,2021,33(1):29−35. [ZHANG Chi, REN Jun, CHEN Dawei, et al. Determination of poppy shell alkaloids in hot pot sauces by dispersive micro solid phase extraction ultra high performance liquid chromatography high resolution mass spectrometry[J]. Chinese Journal of Food Hygiene,2021,33(1):29−35.
|
1. |
李曼,刘立增,刘爱国,井琳,刘园,强锋,赵丽峥. 蛋白质对冰淇淋品质影响及其在冰淇淋中应用的研究进展. 食品工业科技. 2024(24): 416-426 .
![]() | |
2. |
贾世亮,刘永清,赵雅婷,尹宇浩,周绪霞,丁玉庭. 超低温深冷冻结对水产品冰晶生成及品质的影响研究进展. 食品与发酵工业. 2024(24): 362-372 .
![]() |