CN104569273B - The HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in a kind of meat or meat products - Google Patents
The HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in a kind of meat or meat products Download PDFInfo
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Abstract
The invention discloses the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in a kind of meat or meat products。The method is: by meat or meat products through normal hexane, the mixed solvent of petroleum ether composition soaks after removing fat, it is placed in methanol, ammonia, supersound extraction in the mixed solvent of high purity water composition, take supernatant, repeat to extract once, merge supernatant and near dry with Rotary Evaporators evaporation, the mixed solvent that residue water and methanol form redissolves, again with anion Solid-Phase Extraction column purification, teflon membrane filter filters, the filtrate obtained and 11 kinds of edible synthesized coloring matter standard solution are through using high performance liquid chromatography tandem mass spectrum method analysis, it is respectively adopted two pairs of highly sensitive ion pairs and carries out qualitative and quantitative detection, detection limit 0.007 ~ 0.096mg/kg。The inventive method detection cycle is short, sensitive height, and capacity of resisting disturbance is strong, is especially suitable for the complicated meat of substrate and the qualitative and quantitative detection of 11 kinds of edible synthesized coloring matters in meat products。
Description
Technical field
The invention belongs to food technology field, be specifically related to the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in a kind of meat or meat products。
Background technology
Color and luster is the important attribute of food, affects the purchase intention of client intuitively。In order to make product more attractive, food enterprise often uses pigment, for recovering the color and luster of loss in the course of processing, reduces the change of color in batch production, makes food possess attractive color, it appears that more can cause appetite。Owing to the tinting strength, tinting power of natural pigment is lower than synthetic dyestuff, illumination, temperature, pH value is more sensitive, and more at present is use single or multiple synthetic dyestuff。But, synthetic dyestuff all originates from industrial dye, how containing the structure such as phenyl ring, xanthene, partial pigment is possibly together with nitro, can generate the naphthylamines with carcinogenesis after metabolism at human body, human body can be produced toxic action by this kind of material of long-term absorption, and safety has problems always。
The 11 kinds of edible synthesized coloring matters related in the present invention, according to the feature of they chemical constitutions, azo-compound (sunset yellow), triarylmethane (light blue), ton (erythrosine) and indigoid type (indigo) coloring agent class can be divided into。The use of China's food safety law regulation synthetic dyestuff has to comply with " national food safety standard GB2760-2011 food additive uses standard ", regulation according to GB2760-2011, have 11 kinds of synthetic dyestuffs to be listed in and allow to add in food, respectively: lure red, amaranth, azorubine, light blue, erythrosine, indigo, carmine, newly red, sunset yellow, D C Yellow No. 10 and lemon yellow。Although they both pass through risk assessment, safety coefficient is of a relatively high, but still has certain risk, as: erythrosine has enzyme inhibitor effect, the interaction between albumen can be suppressed, to hypophysis cerebri and spermiogenesis tail toxicity, be excessively used and carcinogenic, teratogenic effect can occur；Sexual cell is had impact by lemon yellow, has certain genetoxic, is excessively used and carcinogenic, teratogenic effect also can occur, and memory and learning capacity to animal also have negative effect；Therefore their use scope of considered critical and make consumption, in meat products, excess Use overrun edible synthesized coloring matter can be all infringement。
For meat and the mensuration of 11 kinds of edible synthesized coloring matters in meat products, owing to meat is high with meat products albumen and fat content, manufacturing process adds again a large amount of flavouring agent, substrate is extremely complex, chromatography process exists a lot of effluent altogether, causes that the HPLC result detected is inaccurate, poor sensitivity, it is therefore necessary to carry out qualitative and quantitative detection accurately with HPLC-MS/MS, improve result accuracy and reliability。
Whether the HPLC-MS/MS that the present invention adopts quick and precisely qualitative and quantitative detection meat and meat products can exist 11 kinds of edible synthesized coloring matters。
Summary of the invention
It is an object of the invention to provide a kind of HPLC-MS/MS Simultaneous Determination meat and the analysis method of 11 kinds of edible synthesized coloring matters in meat products。
It is an object of the invention to be achieved through the following technical solutions: a kind of high sensitivity measures meat and the detection method of 11 kinds of edible synthesized coloring matters in meat products simultaneously, described 11 kinds of edible synthesized coloring matters include: lure red, amaranth, azorubine, light blue, erythrosine, indigo, carmine, newly red, sunset yellow, D C Yellow No. 10 (D C Yellow No. 10 disodium salt, D C Yellow No. 10 one sodium salt) and lemon yellow。The method comprises the steps:
A. sample treatment:
After being uniformly mixed by sample, weighing and be placed in centrifuge tube, add normal hexane and petroleum ether mixed solvent, in eddy oscillating device, jolting mixing, discards mixed solvent；Add Extraction solvent, supersound extraction after whirlpool mix homogeneously；Described sample is more than one in meat or meat products；Described normal hexane and petroleum ether mixed solvent are according to volume ratio 70:30～30:70 mixed preparing；Described sample mixes with the ratio of 1:5～1:10 (g/ml) with normal hexane, petroleum ether mixed solvent；Described Extraction solvent is the mixed solvent (volume ratio is 70:30～80:20, regulates pH to 8～12 with ammonia) of methanol and high purity water；Described sample mixes with the ratio of 1:5～1:10 (g/ml) with Extraction solvent。
B. extract and separate:
Step A is placed in 30～40 DEG C of water-baths equipped with the centrifuge tube of meat and meat products with Extraction solvent mixture and carries out supersound extract 5～20min, then with the centrifugal 3～5min of the rotating speed of 3500～4500r/min, reclaim supernatant, repeat above-mentioned water-bath, supersound extract to centrifuging and taking supernatant process once；Finally, all supernatant are placed in rotary evaporator, it is evaporated to after doing at 30～35 DEG C, the residue obtained uses the water according to volume ratio 10:90～90:10 mixed preparing to redissolve with methanol mixed solvent, again with anion Solid-Phase Extraction column purification, after eluting, constant volume is to 0.5～2mL, is then used by 0.22 μm of teflon membrane filter and is filtered, and obtains a kind of meat and meat products extracting solution；
C.HPLC-MS/MS analyzes
HPLC-MS/MS analysis is carried out in following condition: triple level Four bar mass detectors, chromatographic column InertsilODS-3C18 post (3.0 × 75mm, 2.2 μm) in the step B meat obtained and meat products extracting solution；Mobile phase A is methanol, and Mobile phase B is concentration is the ammonium acetate solution of 2～10mmol/L；Chromatogram column temperature 40 DEG C, flow velocity 0.3mL/min；HPLC chromatogram separation gradient condition is shown in table 1 below:
Table 1HPLC separates gradient condition
Electric spray ion source condition is: heating-up temperature 550～650 DEG C, capillary voltage-4500V～-3500V；Gas curtain gas (N2) 69～138kPa, atomization gas (N2) 310～379kPa, assisted gas (N2) 276～379kPa, the quota ion pair of 11 kinds of pigments, qualitative ion pair, parent ion type, remove a bunch voltage, collide the Mass Spectrometry Conditions such as voltage and be listed in the table below 2。。
Table 2. food coloring MS/MS detects parameter
aQuota ion pair；bQualitative ion pair.
D.11 the HPLC-MS/MS planting edible synthesized coloring matter standard sample analyzes
When the HPLC-MS/MS identical with step C, 11 kinds of edible synthesized coloring matters are carried out HPLC-MS/MS analysis, analyzed result to compare with meat products extracting solution HPLC-MS/MS analysis result with the step C meat obtained, meat is carried out qualitative and quantitative detection with 11 kinds of edible synthesized coloring matters in meat products extracting solution。
When HPLC-MS analyzes, conventionally draw the standard curve of 11 kinds of edible synthesized coloring matters, may determine that 11 kinds of edible synthesized coloring matter linear equation, correlation coefficient, detection limit and quantitative limit according to its standard curve, be specifically shown in table 3。
Table 3.HPLC-MS/MS measures the linear equation of edible synthesized coloring matter, correlation coefficient, detection limit and quantitative limit
* quantitatively adopt D C Yellow No. 10 disodium salt and the D C Yellow No. 10 one sodium salt peak of D C Yellow No. 10 adds the mode of sum。
The invention has the beneficial effects as follows: the present invention establishes HPLC-MS/MS method and measures the detection method luring red, amaranth, azorubine, light blue, erythrosine, indigo, carmine, newly 11 kinds of edible synthesized coloring matters such as red, sunset yellow, D C Yellow No. 10 and lemon yellow in meat and meat products simultaneously, the method is fast and convenient, highly sensitive, capacity of resisting disturbance is strong, in the meat of applicable substrate complexity and meat products, qualitative and quantitative detection while 11 kinds of edible synthesized coloring matters, provides technical support for the supervision of edible synthesized coloring matter in China's food。
Detailed description of the invention
Embodiment 1:
The detection method of 11 kinds of edible synthesized coloring matters in a kind of roast pork, step is as follows:
A. sample treatment:
After being uniformly mixed by roast pork, accurately weighing 2g in plastic centrifuge tube, addition volume ratio 70:30 is normal hexane, petroleum ether mixed solvent 10mL, and in eddy oscillating device, jolting mixing, discards mixed solvent；Add Extraction solvent (volume ratio is 80:20, the is adjusted to pH=8) 10mL being made up of methanol and high purity water, whirlpool mix homogeneously。
B. extract and separate:
Step A is placed in 40 DEG C of water-baths equipped with the centrifuge tube of roast pork Yu Extraction solvent mixture and carries out supersound extract 15min, then with the centrifugal 5min of the rotating speed of 4500r/min, reclaim supernatant, repeat said process once；Finally, all supernatant are placed in rotary evaporator, it is evaporated to after doing at 35 DEG C, the residue obtained uses the mixed solvent (volume ratio is 10:90) of methanol-water to redissolve, again with anion Solid-Phase Extraction column purification, after eluting, constant volume is to 1mL, is then used by 0.22 μm of teflon membrane filter and is filtered, and obtains a kind of roast pork extracting solution；
C.HPLC-MS/MS analyzes
HPLC-MS/MS analysis is carried out in following condition: triple level Four bar mass detectors in the step B roast pork extracting solution obtained；Chromatographic column InertsilODS-3C18 post (3.0 × 75mm, 2.2 μm)；Mobile phase A is methanol, and Mobile phase B is concentration is the ammonium acetate solution of 5mmol/L；Chromatogram column temperature 40 DEG C；Flow velocity 0.3mL/min；HPLC chromatogram separation gradient condition is shown in table 4 below:
Table 4HPLC separates gradient condition
Electric spray ion source condition is: heating-up temperature 650 DEG C, capillary voltage-4500V；Gas curtain gas (N2) 138kPa, atomization gas (N2) 379kPa, assisted gas (N2) 379kPa, the quota ion pair of 11 kinds of pigments, qualitative ion pair, parent ion type, remove a bunch voltage, collide the Mass Spectrometry Conditions such as voltage and be listed in the table below 5。
Table 5. food coloring MS/MS detects parameter
aQuota ion pair；bQualitative ion pair.
D.11 the HPLC-MS/MS planting edible synthesized coloring matter standard sample analyzes
When the HPLC-MS/MS identical with step C, 11 kinds of edible synthesized coloring matters are carried out HPLC-MS/MS analysis, analyzed result to compare with the step C roast pork extracting solution HPLC-MS/MS obtained analysis result, 11 kinds of edible synthesized coloring matters in roast pork extracting solution are carried out qualitative and quantitative detection。
When HPLC-MS/MS analyzes, conventionally draw the standard curve of 11 kinds of edible synthesized coloring matters, may determine that 11 kinds of edible synthesized coloring matter linear equation, correlation coefficient, detection limit and quantitative limit according to its standard curve。It is analyzed result and is listed in table 6。
Table 6.HPLC-MS/MS measures the linear equation of edible synthesized coloring matter, correlation coefficient, detection limit and quantitative limit
* the peak that quantitatively adopts of D C Yellow No. 10 adds the mode of sum。
Embodiment 2:
The detection method of 11 kinds of edible synthesized coloring matters in a kind of Roast duck, step is as follows:
A. sample treatment:
After being uniformly mixed by Roast duck, accurately weighing 2g in plastic centrifuge tube, addition volume ratio 98:2 is normal hexane, petroleum ether mixed solvent 10mL, and in eddy oscillating device, jolting mixing, discards mixed solvent；Add Extraction solvent (volume ratio is 70:30, the is adjusted to pH=10) 10mL being made up of methanol and high purity water, whirlpool mix homogeneously。
B. extract and separate:
Step A is placed in 38 DEG C of water-baths equipped with the centrifuge tube of Roast duck Yu Extraction solvent mixture and carries out supersound extract 10min, then with the centrifugal 5min of the rotating speed of 4500r/min, reclaim supernatant, repeat said process once；Finally, all supernatant are placed in rotary evaporator, it is evaporated to after doing at 33 DEG C, the residue obtained uses the mixed solvent (volume ratio is 30:70) of methanol-water to redissolve, again with anion Solid-Phase Extraction column purification, after eluting, constant volume is to 1mL, is then used by 0.22 μm of teflon membrane filter and is filtered, and obtains a kind of Roast duck extracting solution；
C.HPLC-MS/MS analyzes
HPLC-MS/MS analysis is carried out in following condition: triple level Four bar mass detectors in the step B Roast duck extracting solution obtained, chromatographic column InertsilODS-3C18 post (3.0 × 75mm, 2.2 μm), mobile phase A is methanol, and Mobile phase B is concentration is the ammonium acetate solution of 5mmol/L；Chromatogram column temperature 40 DEG C, flow velocity 0.3mL/min；HPLC chromatogram separation gradient condition is shown in table 7 below:
Table 7HPLC separates gradient condition
Electric spray ion source condition is: heating-up temperature 600 DEG C, capillary voltage-4500V；Gas curtain gas (N2) 103kPa, atomization gas (N2) 345kPa, assisted gas (N2) 345kPa, the quota ion pair of 11 kinds of pigments, qualitative ion pair, parent ion type, remove a bunch voltage, collide the Mass Spectrometry Conditions such as voltage and be listed in the table below 8。
Table 8. food coloring MS/MS detects parameter
aQuota ion pair；bQualitative ion pair.
D.11 the HPLC-MS/MS planting edible synthesized coloring matter standard sample analyzes
When the HPLC-MS/MS identical with step C, 11 kinds of edible synthesized coloring matters are carried out HPLC-MS/MS analysis, analyzed result to compare with the step C Roast duck extracting solution HPLC-MS/MS obtained analysis result, 11 kinds of edible synthesized coloring matters in Roast duck extracting solution are carried out qualitative and quantitative detection。
When HPLC-MS/MS analyzes, conventionally drawing the standard curve of 11 kinds of edible synthesized coloring matters, may determine that 11 kinds of edible synthesized coloring matter regression equations, regression coefficient, detection limit and quantitative limit according to its standard curve, its result is listed in table 6。
Embodiment 3:
The detection method of 11 kinds of edible synthesized coloring matters in a kind of halogen meat, step is as follows:
A. sample treatment:
After being uniformly mixed by halogen meat, accurately weighing 2g in plastic centrifuge tube, addition volume ratio 50:50 is normal hexane, petroleum ether mixed solvent 10mL, and in eddy oscillating device, jolting mixing, discards mixed solvent；Add Extraction solvent (volume ratio is 60:40, the is adjusted to pH=12) 10mL being made up of methanol and high purity water, whirlpool mix homogeneously。
B. extract and separate:
Step A is placed in 36 DEG C of water-baths equipped with the centrifuge tube of halogen meat Yu Extraction solvent mixture and carries out supersound extract 15min, then with the centrifugal 5min of the rotating speed of 4500r/min, reclaim supernatant, repeat said process once；Finally, all supernatant are placed in rotary evaporator, it is evaporated to after doing at 33 DEG C, the residue obtained uses the mixed solvent (volume ratio is 15:85) of methanol-water to redissolve, again with anion Solid-Phase Extraction column purification, after eluting, constant volume is to 1mL, is then used by 0.22 μm of teflon membrane filter and is filtered, and obtains a kind of halogen extract；
C. HPLC MS analysis
HPLC-MS/MS analysis is carried out in following condition: triple level Four bar mass detectors in the step B halogen extract obtained, chromatographic column InertsilODS-3C18 post (3.0 × 75mm, 2.2 μm), mobile phase A is methanol, and Mobile phase B is concentration is the ammonium acetate solution of 5mmol/L；Chromatogram column temperature 40 DEG C, flow velocity 0.3mL/min；HPLC chromatogram separation gradient condition is shown in table 9 below:
Table 9HPLC separates gradient condition
Electric spray ion source condition is: heating-up temperature 550 DEG C, capillary voltage-4500V；Gas curtain gas (N2) 124kPa, atomization gas (N2) 365kPa, assisted gas (N2) 365kPa, the quota ion pair of 11 kinds of pigments, qualitative ion pair, parent ion type, remove a bunch voltage, collide the Mass Spectrometry Conditions such as voltage and be listed in the table below 10。
Table 10. food coloring MS/MS detects parameter
aQuota ion pair；bQualitative ion pair.
D.11 the HPLC-MS/MS planting edible synthesized coloring matter standard sample analyzes
When the HPLC-MS/MS identical with step C, 11 kinds of edible synthesized coloring matters are carried out HPLC-MS/MS analysis, analyzed result to compare with the step C halogen extract HPLC-MS/MS obtained analysis result, 11 kinds of edible synthesized coloring matters in halogen extract are carried out qualitative and quantitative detection。
When HPLC-MS/MS analyzes, conventionally drawing the standard curve of 11 kinds of edible synthesized coloring matters, may determine that 11 kinds of edible synthesized coloring matter regression equations, regression coefficient, detection limit and quantitative limit according to its standard curve, its result is listed in table 6。
Claims (5)
1. the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in a meat or meat products, it is characterised in that comprise the steps:
A. sample treatment:
After being uniformly mixed by sample, weighing and be placed in centrifuge tube, add normal hexane and petroleum ether mixed solvent, in eddy oscillating device, jolting mixing, discards mixed solvent；Add Extraction solvent, whirlpool mix homogeneously；Described sample is more than one in meat or meat products；
B. extract and separate:
Step A is placed in 30～40 DEG C of water-baths equipped with the centrifuge tube of meat or meat products and Extraction solvent and carries out supersound extract 5～20min, then with the centrifugal 3～5min of the rotating speed of 3500～4500r/min, reclaim supernatant, repeat above-mentioned water-bath, supersound extract to centrifuging and taking supernatant process once；Finally, all supernatant are placed in rotary evaporator, it is evaporated to after doing at 30～35 DEG C, obtain residue, using water and methanol mixed solvent to redissolve, then with anion Solid-Phase Extraction column purification, after eluting, constant volume is to 0.5～2mL, it is then used by 0.22 μm of teflon membrane filter to be filtered, obtains extracting solution；
C.HPLC-MS/MS analyzes
The extracting solution obtained by step B carries out HPLC-MS/MS analysis in following condition: triple level Four bar mass detectors, and chromatographic column is 3.0 × 75mm, the InertsilODS-3C18 post of 2.2 μm；Mobile phase A is methanol, and Mobile phase B is concentration is the ammonium acetate solution of 2～10mmol/L；Chromatogram column temperature 40 DEG C, flow velocity 0.3mL/min；HPLC chromatogram separation gradient condition is shown in table 1 below:
Table 1HPLC separates gradient condition
Electric spray ion source condition is: heating-up temperature 550～650 DEG C, capillary voltage-4500V～-3500V；Gas curtain gas N269～138kPa, atomization gas N2310～379kPa, assisted gas N2276～379kPa, the Mass Spectrometry Conditions of 11 kinds of pigments is listed in the table below 2,
Table 2. food coloring MS/MS detects parameter
aQuota ion pair；bQualitative ion pair；
D.11 the HPLC-MS/MS planting edible synthesized coloring matter standard sample analyzes
When the HPLC-MS/MS identical with step C, 11 kinds of edible synthesized coloring matters are carried out HPLC-MS/MS analysis, analyzed result to compare with meat products extracting solution HPLC-MS/MS analysis result with the step C meat obtained, meat is carried out qualitative and quantitative detection with 11 kinds of edible synthesized coloring matters in meat products extracting solution。
2. the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in meat according to claim 1 or meat products, it is characterised in that in step A, described normal hexane and petroleum ether mixed solvent are according to volume ratio 70:30～30:70 mixed preparing。
3. the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in meat according to claim 1 or meat products, it is characterised in that in step A, described sample mixes with the ratio of 1:5～1:10g/ml with normal hexane and petroleum ether mixed solvent。
4. the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in meat according to claim 1 or meat products, it is characterized in that, in step A, described Extraction solvent is the mixed solvent of methanol and high purity water, in Extraction solvent, methanol is 70:30～80:20 with the volume ratio of high purity water, and regulates pH to 8～12 with ammonia；Described sample mixes with the ratio of 1:5～1:10g/ml with Extraction solvent。
5. the HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in meat according to claim 1 or meat products, it is characterised in that in step B, described water mixes according to volume ratio 10:90～90:10 with methanol mixed solvent。
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| CN106153802A (en) * | 2016-07-08 | 2016-11-23 | 江苏今世缘酒业股份有限公司 | A kind of method of six kinds of colorant content in wine of detection simultaneously |
| CN106526001A (en) * | 2016-09-28 | 2017-03-22 | 广州市食品检验所 | Method for detecting pigment in flavouring |
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| CN106990183A (en) * | 2017-05-05 | 2017-07-28 | 蚌埠市疾病预防控制中心 | The method for chromatographic determination of synthetic coloring matter in a kind of food |
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| CN111393337B (en) * | 2020-03-04 | 2022-07-01 | 青岛市食品药品检验研究院(青岛市药品不良反应监测中心青岛市实验动物和动物实验中心) | Method for extracting carmine from meat product |
| CN112684047A (en) * | 2020-12-21 | 2021-04-20 | 贵州省产品质量检验检测院 | Method for simultaneously detecting multiple artificially synthesized colorants in preserved fruits |
| CN115436512A (en) * | 2022-09-04 | 2022-12-06 | 青岛海关技术中心 | Liquid chromatography tandem mass spectrometry method for simultaneously detecting 4 forbidden pigments in food |
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| NO324583B1 (en) * | 2006-02-07 | 2007-11-26 | Trouw Internat Bv | Method of calculating chemical and visual quality parameters for foods |
| CN102565227B (en) * | 2011-12-31 | 2014-03-12 | 江西省农业科学院农产品质量安全与标准研究所 | Method for detecting content of monascus pigments in meat products |
| CN103308614B (en) * | 2013-05-28 | 2014-10-01 | 杭州市农业科学研究院 | High performance liquid chromatography method for simultaneously detecting contents of melanin and inosinic acid in chicken of silky fowl |
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