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当前位置: 首页 > 文章 > QuEChERs-超高效液相色谱串联质谱法快速筛查食品中73种有毒有害物质 食品科学 2013,34 (16) 214-220
Position: Home > Articles > Rapid Screening of 73 Toxic and Harmful Substances in Foods by Ultra Performance Liquid Chromatography-Mass Spectrometry with QuEChERS FOOD SCIENCE 2013,34 (16) 214-220

QuEChERs-超高效液相色谱串联质谱法快速筛查食品中73种有毒有害物质

作  者：
冯楠;路勇;姜洁;陈君慧;赵俊平;谢文东
单  位：
石河子大学食品学院;北京市食品安全监控中心
关键词：
QuEChERS;超高效液相色谱串联质谱;生物碱;真菌毒素;农药;筛查
摘  要：
采用QuEChERS方法结合超高效液相色谱-串联四极杆质谱技术,建立食品中生物碱、真菌毒素、农药等73种有毒有害物质的快速筛查方法。样品经DisQuE提取管提取,DisQuE净化管净化,采用BEH C18液相色谱柱分离,进行梯度洗脱,采用多反应监测(MRM)模式,外标法定量。结果表明:73种有毒有害物质的方法检出限为0.1～50μg/kg;线性范围内低、中、高3个添加水平的回收率为62.05%～112.75%,相对标准偏差(RSD)为3.11%～10.04%。该方法具有操作便捷、通用性强等特点,适用于食品中上述物质的批量快速筛查工作。
译  名：
Rapid Screening of 73 Toxic and Harmful Substances in Foods by Ultra Performance Liquid Chromatography-Mass Spectrometry with QuEChERS
作  者：
FENG Nan1,LU Yong1,JIANG Jie1,CHEN Jun-hui2,ZHAO Jun-ping1,XIE Wen-dong1(1.Beijing Municipal Center for Food Safety Monitoring,Beijing 100041,China;2.College of Food Science,Shihezi University,Shihezi 832000,China)
关键词：
ultra performance liquid chromatography-mass spectrometry(QuEChERS);ultra performance liquid chromatography-mass spectrometry(UPLC-MS-MS);alkaloids;mycotoxins;pesticides;screening
摘  要：
An ultra performance liquid chromatography-mass spectrometry(UPLC-MS-MS) with QuEChERS method has been developed for the determination of 73 toxic and harmful substances in foods.Samples were extracted by DisQuE extraction,cleaned up with DisQuE clean-up tube,and chromatographic separation was performed on a BEH C18 column with gradient elution and the analytes were identified by multiple reaction monitoring(MRM) and quantified by external standard method.The results showed that the limits of quantification(LOQs) for 73 toxic and harmful substances were 0.1-50 μg/kg.The recoveries at low,medium and high spiked levels and the relative standard deviations(RSD) were 62.05%-112.75% and 3.11%-10.04%,respectively.This method proved to be rapid,simple,and suitable for the rapid screening of toxic and harmful substances in foods.

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