月饼馅料中糖精钠的检测方法确认的研究

Study of the method validation of testing saccharin sodium salt in mooncake filling

摘要: 本文为了对液相色谱串联质谱法检测月饼馅料中的糖精钠进行方法确认,首先对HPLC的流动相配比、流速、进样量等参数以及质谱的相关参数进行了优化。其次是对市场上随机抽取的月饼馅料进行了检测,与液相色谱法相比,突出了该方法能够避免假阳性、防止误判的优势。该方法在0.01~10.00mg/L内线性良好,相关系数大于0.9992,样品定量限:0.2mg/kg。具有操作简便、灵敏度高、选择性好、精密度好等优点,适用于月饼馅料中糖精钠添加量的快速痕量检测。

Abstract: The purpose was to validate the method of tesing saccharin sodium salt in mooncake filling by HPLCMS/MS.The mobile phase, flow rate, sample size and many parameters of MS- MS were optimized.Some random mooncake filling were detected.Comparing with HPLC, the superiority of this method was avoiding false positive and miscarriage of justice.The developed method exhibited good linearity over the range from 0.01mg /L to 10.00mg /L with a correlation coefficient of 0.9992.The limit of quantification was 0.2mg /kg.The method was simple with high sensitivity, selectivity and precision, which was suitable for quick determination of trace saccharin sodium salt in mooncake filling.