气相色谱-串联质谱法快速测定调味品中3种糠醛类物质

摘要

A method for the determination of furfural, 5-methylfurfural and 5-hydroxymethylfurfural in condimen by gas chromatography -tandem mass spectrometry (GC - MS/MS) was developed. In this paper, the conditions for sample pretreatment and GC - MS/MS were investigated and optimized. The samples were extracted with ethyl acetate. The detection was carried out by GC - MS/MS under the multiple-reaction monitoring(MRM) mode. Good linear relationships were obtained in the concentration range of 0. 001 - 20 mg/L of three analytes, with correlation coefficients of 0.999 0 -0. 999 5. The limits of detections (S/N = 3) of three compounds were all 0. 005 mg/kg, and the recoveries ranged from 86% to 95% . This method showed the advantages of simplicity, rapidness and low solvent consumption, and the complex matrix disturbance in condimen samples could be eliminated when MRM mode was adopted.%建立了同时测定调味品中糠醛、5-甲基糠醛和5-羟甲基糠醛的气相色谱-串联质谱法(GC-MS/MS).对样品的前处理方法及GC-MS/MS分析条件进行优化,样品经乙酸乙酯萃取,GC-MS/MS多反应监测模式(MRM)进行测定.3种糠醛类物质在0.001～20 mg/L范围内均呈良好的线性关系,相关系数为0.9990～0.9995；检出限(S/N=3)均为0.005 mg/kg,加标回收率为86％～95％.该法简便、快速、溶剂用量少,可消除调味品中复杂基质的干扰,结果准确可靠、灵敏度高,适用于调味品中3种糠醛类物质的同时测定.