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目前,火锅食品中罂粟壳生物碱成分的测定方法主要是薄层色谱法(TLC)、酶联吸附免疫法(ELISA)和高效液相色谱法(HPLC)。火锅食品中香料成分多样,有可能给罂粟壳残留成分的检测带来干扰。因此,笔者研究了火锅食品中罂粟壳生物碱成分残留的液相色谱-串联质谱测定法。采用API 4000型串联四极杆质谱仪(美国应用生物系统公司),Acquity Ultra Performance LC液相色谱仪(美国Waters公司),和超纯水器(美国Millipore公司)。装有6 g无水硫酸镁与1.5 g无水乙酸钠的混合粉末的QuECHERS提取管等由北京艾
At present, the determination methods of the opium alkaloids in poppy food are mainly TLC, ELISA and HPLC. Variety of spices in hotpot foods may cause interference with the detection of the remaining components of poppy shells. Therefore, the author studied the hot pot food poppy shell alkaloid residue by liquid chromatography - tandem mass spectrometry. An API 4000 Series Quadrupole Mass Spectrometer (Applied Biosystems), an Acquity Ultra Performance LC (Waters, USA), and an ultrapure water (Millipore, USA) were used. QuECHERS extraction tube equipped with a mixed powder of 6 g of anhydrous magnesium sulfate and 1.5 g of anhydrous sodium acetate,