【摘要】 建立液相色谱-质谱/质谱法(liquid chromatography-mass spectrometry/mass spectrometry,LC-MS/MS)同时测定酸奶中安赛蜜、甜蜜素、阿斯巴甜、阿力甜、纽甜、糖精钠的分析方法。样品经甲酸-三乙胺缓冲溶液提取后,加入亚铁氰化钾和乙酸锌沉淀析出蛋白质,经HLB固相萃取小柱净化后,再通过Phenomenex XB-C18色谱柱分离,以含0.1%(体积分数)的甲酸溶液和甲醇为流动相,进行梯度洗脱,可以在3 min内完成6种人工合成甜味剂的基线分离。在ESI负离子模式下,采用多反应监测模式进行测定,在加标水平为10、25、50μg/kg时,被测物的回收率达到70.50%~102.10%,相对标准偏差为1.56%~4.83%。该方法可用于酸奶及其他乳酸菌饮品中合成甜味剂的测定。更多还原

【Abstract】 Set up a method of liquid chromatography-mass spectrometry/mass spectrometry(LC-MS/MS)to detect the acesulfame,cyclamate,aspartame,alitame,neotame,saccharin sodium in yogurt. The sample was extracted by formic acid-triethylamine buffer solution. Add some potassium ferrocyanide and zinc acetate then the protein will be precipitated,purified by HLB solid-phase,through Phenomenex XB-C18 chromatographic column for separation,with 0.1 %(volume fraction)formic acid and methanol as mobile phase,then the separation of these 6 kinds of synthetic sweeteners within 3 minutes by gradient elution. In the negative ion mode,measured with the multiple reaction mode,when the external standard level with 10,25,50 μg/kg,the recovery rate can be 70.50 %-102.10 %,and the relative standard deviation can be 1.56 %-4.83 %.This method is fast,accurate and high sensitivity. It can be used in the determination of synthetic sweeteners in yogurt and other lactic acid bacteria beverage.更多还原