【摘要】 目的 建立超高效液相色谱-串联质谱法测定保健食品中丙酮酸盐的检测方法。方法 保健食品经过研磨,萃取等处理步骤后,将萃取液酸化之后以游离丙酮酸的形式,采用超高效液相色谱-串联质谱仪中进行测定。结果 丙酮酸钠在0.1～10.0μg/mL的范围内线性良好,丙酮酸钠的检出限为20 ng/mL,定量限为50 ng/mL;在0.25、2.50和7.50μg/mL的质量浓度条件下,回收率分别为87.36%～94.19%,相对标准偏差均小于10%(n=6)。结论 本研究样品制备步骤简便、检测灵敏度高、重复性好,可用于快速准确的测定食品中的丙酮酸的含量,为丙酮酸的合理规范应用提供技术支撑。更多还原

【Abstract】 Objective To establish a method for determination of pyruvate in health food by ultra performance liquid chromatography-tandem mass spectrometry.Methods Health food undergoes processing steps such as grinding and extraction,and then the extracted solution was acidified and injected into an ultra performance liquid chromatography tandem mass spectrometer for analysis in the form of free pyruvic acid.Results The linearity of sodium pyruvate was good in the range of 0.1–10.0 μg/mL,with a limit of detection of 20 ng/mL and a limit of quantification of 50 ng/mL.At mass concentrations of 0.25,2.50 and 7.50 μg/mL,the recovery rates were 87.36%–94.19%,the relative standard deviation was less than 10%(n=6).Conclusion This method has simple sample preparation steps,high detection sensitivity,and good repeatability,and can be used for rapid and accurate determination of pyruvic acid content in food,providing technical support for the rational and standardized application of pyruvic acid.更多还原