【摘要】 目的 建立通过式固相萃取-高效液相色谱-串联质谱法测定食品中7种红曲色素。方法 样品经过乙腈提取, Oasis PRiME HLB固相萃取柱(200 mg, 6 cc)净化, Waters ACQUITY UPLC BEH C18 (100 mm×2.1 mm,1.7μm)色谱柱分离,采用高效液相色谱串联质谱仪检测,基质匹配外标法定量。并对豆制品、糕点、酸奶、腐乳、熟肉、饮料以及腊肠7种基质中红曲色素回收率进行了考察。结果 7种基质中潘红胺、红曲红胺、红曲素、红斑素、红曲黄素、红曲玉红素、红曲红素的加标回收率分别为73.9%～112.1%,70.1%～92.6%,72.4%～103.4%,73.8%～93.5%,73.4%～113.3%,71.6%～105.7%,75.0%～112.1%;7种色素的相对标准偏差为0.2%～15.7%;红曲黄素的检出限为3.0μg/kg,其余6种色素的检出限为1.0μg/kg。结论 该方法前处理简单快速、灵敏度高、准确度和精密度良好,采用基质匹配的标准曲线定量,适用于不同基质中7种红曲色素的测定。更多还原

【Abstract】 Objective To establish a method for the determination of 7 kinds of Monascus pigments in food by solid phase extraction-high performance liquid chromatography-tandem mass spectrometry. Methods The samples were extracted by acetonitrile, purified by Oasis PRiME HLB solid phase extraction column(200 mg, 6 cc), separated by Waters ACQUITY UPLC BEH C18(100 mm×2.1 mm, 1.7 μm) column, and detected by high performance liquid chromatography tandem mass spectrometer, and quantified by matrix matching external standard method. The recovery rates of red yeast pigment in 7 kinds of matrices such as soy products, pastries, yogurt, fermented bean curd,cooked meat, beverages, and sausages was examined. Results In the validation, the recoveries of rubropunctamine,Monascus amine, monascin, rubropunctation, ankaflavin, monascorubrin and Monascus red in 7 kinds of matrices were 73.9%–112.1%, 70.1%–92.6%, 72.4%–103.4%, 73.8%–93.5%, 73.4%–113.3%, 71.6%–105.7%, 75.0%–112.1%,respectively, the relative standard deviations of 7 kinds of pigments were 0.2%–15.7%. The limits of detection of ankaflavin was 3.0 μg/kg, and the limit of detection of the other 6 kinds of pigments was 1.0 μg/kg. Conclusion The method is simple, rapid, sensitive, accurate and precise, and can be used to detect 7 kinds of monascus pigments in different substrates.更多还原