高效液相色谱-串联质谱法测定食用菌中农药多残留的基质效应

摘要

研究高效液相色谱-串联质谱测定食用菌中农药多残留的基质效应及其影响因素。比较食用菌中80种农药经氨基固相萃取柱净化法、QuEChERS（quick, easy, cheap, effective, rugged, safe）方法和未经净化直接上机3种前处理方法在高效液相色谱-串联质谱检测模式下基质效应的差异，结果表明QuEChERS方法优于其他两种，进而系统的评价了经QuEChERS方法净化后，食用菌中80种农药的基质效应，研究基质效应与基质种类、农药的种类和质量浓度的关系。结果表明香菇的基质效应最强，平菇最弱，待测农药质量浓度越低，基质效应越强；针对一些基质效应较强的农药，在灵敏度和仪器检出限允许的前提下，可适当采用稀释法补偿基质效应。%Matrix effects and their influencing factors in the determination of pesticide residues in edible fungi by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) were studied. In order to eliminate matrix components, three different purification methods namely solid phase extraction on an amino column, quick, easy, cheap, effective, rugged, safe (QuEChERS) extraction and no treatment were comparatively evaluated. Purification with QuECHERS method was demonstrated to be enough to eliminate most of the matrix effect. We found that matrix effects were influenced by sample matrix, and the types and concentrations of pesticide. The results showed that shiitake exhibited the strongest matrix effects whereas the matrix effects from oyster mushroom were the weakest among six different matrixes. Moreover, the lower the concentrations of the pesticides analyzed were, the stronger matrix effects were. A dilution procedure was demonstrated to be enough to eliminate most of the matrix effects when also taking into account sensitivity and the limit of detection of the instrument.