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中国精品科技期刊2020

在线SPE液质联用法分析原料糖浆中2-氨基乙酰苯

陈盛, 金燕, 刘绿叶

陈盛, 金燕, 刘绿叶. 在线SPE液质联用法分析原料糖浆中2-氨基乙酰苯[J]. 食品工业科技, 2014, (04): 76-78. DOI: 10.13386/j.issn1002-0306.2014.04.026
引用本文: 陈盛, 金燕, 刘绿叶. 在线SPE液质联用法分析原料糖浆中2-氨基乙酰苯[J]. 食品工业科技, 2014, (04): 76-78. DOI: 10.13386/j.issn1002-0306.2014.04.026
CHEN Sheng, JIN Yan, LIU Lv-ye. Determination of 2-aminoacetophenone in syrup by online SPE HPLC-MS/MS[J]. Science and Technology of Food Industry, 2014, (04): 76-78. DOI: 10.13386/j.issn1002-0306.2014.04.026
Citation: CHEN Sheng, JIN Yan, LIU Lv-ye. Determination of 2-aminoacetophenone in syrup by online SPE HPLC-MS/MS[J]. Science and Technology of Food Industry, 2014, (04): 76-78. DOI: 10.13386/j.issn1002-0306.2014.04.026

在线SPE液质联用法分析原料糖浆中2-氨基乙酰苯

详细信息
    作者简介:

    陈盛 (1983-) , 男, 硕士研究生, 研究方向:食品的检测技术研发和质量管理。;

  • 中图分类号: O657.63;TS247

Determination of 2-aminoacetophenone in syrup by online SPE HPLC-MS/MS

  • 摘要: 建立了一种采用在线SPE对糖浆中的2-氨基乙酰苯进行了富集、浓缩与去除有机杂质干扰样品前处理方式,同时采用高效液相色谱与质谱联用仪(HPLC-MS/MS)对样品中2-氨基乙酰苯(2-AP)进行了准确定性与定量分析的方法。在线SPE柱:采用100%亲水的Acclaim PA柱(4.0mm×30mm,5.0μm),分析柱采用ODS柱(2.1mm×150mm,3.0μm);质谱方法,采用ESI源选择反应离子监测(SRM)模式,自动优化了S-Lens、CE等参数。结果表明:该方法的线性回归方程Y=-12123.6+33480.1X,相关系数r为0.9999,线性范围为0.3150ng/mL,进样体积10.0μL,检出限(以S/N=3计)为0.03ng/mL,样品加标回收率达93%以上。采用该方法对3份不同的生产工艺糖浆样品进行了分析,结果表明均小于仪器检出限。 
    Abstract: An analytical method for determination of 2-aminoacetophenone in different Syrup by online SPE and HPLC MS/MS was developed which online SPE could enrich the target and remove the interference and HPLC-MS/MS could determine and quantitate of 2-aminoacetophenone. The SPE column was Acclaim PA (4.0mm×30mm) , and the analytic column was ODS (2.1mm×150mm, 3.0μm) , and the Mass Spectrometry's parameters ( S-lens, CE, etc.) were automatic optimization with SRM mode. The results showed that the calibration formula was Y=-12123.6+33480.1X, the correction coefficient was above 0.9999, and the calibration curve was linear in the range of 0.3 150ng/mL, injection volume was 10.0μL and the detection limit of the method (with S/N=3) was 0.03ng/mL, the recoveries of spiked samples were more than 93%. Then 3 different samples were analyzed with this method, the contents were not detected.
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    Katrin Hoenicke, Thomas J Simat, Hans Steinhart.Untypical aging off-flavor in wine:formation of 2-aminoacetophenone and evaluation of its influencing factors[J].Analytica Chimica Acta, 2002, 458:29-37.

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    Ron G Buttery, Louisa C Ling.Importance of 2-aminoacetophenone to the flavor of masa corn flour products[J].Journal of Agricultural and Food Chemistry, 1994, 4 (1) :1-4.

    [4]

    ISBT 14.0-2003.2-Aminoacetophenone (2-AP) [S].

    [5]

    Wen1ai Fan, I-Min Tsai, Michae1 C Qian.Analysis of 2-aminoacetophenone by direct-immersion solid phase micro extraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines[J].Food Chemistry, 2007, 19 (2) :1-23.

    [6] 郭娟, 赵研, 张晶.饮用水中的9种农药残留及微囊藻毒素的在线固相萃取-液相色谱-质谱法测定[J].卫生研究, 2012, 41 (2) :235-238.
    [7]

    Xiaona Li, Ning Yu, Jianmei Zhang.Quantitative determination of cyclophosphamide in rat plasma using an online SPE HPLCDAD[J].Journal of Chinese Pharmaceutical Sciences, 2012, 12:156-161.

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出版历程
  • 收稿日期:  2013-07-29

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