【摘要】 建立了液相色谱串联质谱快速测定液态发酵食品中曲酸含量的测定方法。样品经酸化乙腈提取，十八烷基键合硅胶吸附剂(C₁₈)净化后，在Shim-pack GIST-HP C₁₈-AQ液相色谱柱（2.1 mm×100 mm,1.9μm）上使用乙腈和0.1%甲酸溶液-5 mmol/L甲酸铵溶液进行梯度洗脱，电喷雾正离子（ESI⁺）模式下检测目标物曲酸，内标法定量。在最佳实验条件下，曲酸实现良好的分离，在3～200 ng/mL范围内有良好的线性关系，相关系数为0.999 0，方法的检出限为1μg/kg。在低、中、高三个不同浓度水平的加标回收率为85.88%～101.72%，测定结果的相对标准偏差为2.45%～9.38%（n=6）。该方法可为液态发酵食品中曲酸的日常含量监测提供技术支持。更多还原

【Abstract】 A method for rapid determination of kojic acid in liquid fermented foods by liquid chromatography tandem mass spectrometry was established. The samples extracted by acidified acetonitrile and purified with C₁₈ absorbent were separated on a Shim-pack GIST-HP C₁₈-AQ column using acetonrtrile（0.1% formic acid）-5 mmol/L ammonium formate solution. Kojic acid was detected by electric spray positive ion（ESI⁺）. Under the optimal experimental conditions,kojic acid achieved good separation. The linear relationship was good in the range of 3-200 ng/mL, the correlation coefficient was 0.999 0, and the limit of detection was 1 μg/kg. The recoveries at different spiked levels for the target compound in blank matrices were 85.88%-101.72% with relative standard devitations of 2.45%-9.38%（n=6）. The method can provide technical support for daily content monitoring of kojic acid in liquid fermented food.更多还原