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食品中吊白块的常规测定方法大都是通过测定分解出来的甲醛来间接测定吊白块,存在着甲醛含有本底值和不稳定易损失的现象,该文针对此问题,利用固相萃取液相色谱-串联质谱(SPE-LC-MS/MS)同时快速测定面粉中溴酸钾与吊白块,样品用1%的氨水在30℃下用振荡法提取30 min,提取率可达80%以上。提取液过WAX固相萃取小柱净化,洗脱液为5%氨水甲醇溶液,应用串联质谱ESI源负离子模式进行MRM测定。该方法前处理步骤简单、方便、快捷、选择性好、净化和富集效果好,回收率在79.61%~92.37%范围内。适合面粉中的溴酸钾与吊白块的定性和定量测定。
Routine determination of suspended white in foodstuffs is mostly determined by measuring the decomposition of formaldehyde to indirectly measure the hanging white block, there are formaldehyde containing the background value and the phenomenon of instability easy loss, the paper for this problem, the use of solid phase extraction Simultaneous rapid determination of potassium bromate and hydrolysates in flour by phase chromatography-tandem mass spectrometry (SPE-LC-MS / MS), the sample was extracted with 1% ammonia solution by shaking at 30 ℃ for 30 min and the extraction rate was more than 80%. The extract was purified by WAX solid phase extraction cartridges. The eluent was 5% aqueous methanol solution. The tandem mass spectrometry ESI source negative ion mode was used for MRM determination. The pretreatment step of the method is simple, convenient, fast, good selectivity, good purification and enrichment effect, and the recovery rate is in the range of 79.61% to 92.37%. Qualitative and Quantitative Determination of Potassium Bromate and Propionyl White in Flour.