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| Determination of 9 Acidic Dyes in Condiment by Liquid Chromatography-Ion Trap-Time of Flight Mass Spectrometry |
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| DOI：10.3969/j.issn.1004-4957.年份.月份 |
| KeyWord:liquid chromatography-ion trap-time of flight mass spectrometry（LCMS-IT-TOF） acidic dyes condiment |
| Author | Institution |
| 黄丽英，张晓波，陈小珍，王瑾，曹慧，刘敏芳 |
1.浙江省质量检测科学研究院;2.浙江工业大学化学工程与材料学院 |
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| Abstract: |
| A liquid chromatography-ion trap-time of flight mass spectrometric（LCMS-IT-TOF）method for the determination of 9 acidic dyes in soy sauce and spice condiments such as chilli sauce,dried pimiento and chinese prickly ash was established.The samples were extracted with methanol-water（80∶20）solution and cleaned on a weak anion exchange solid phase extraction column（Oasis WAX）.The separation of target compounds was carried out on a Shimadu Shim-pack XR-ODS（2.0 mm×100 mm，2.2 μm） column using 10 mmol?L-1 ammonium acetate-methanol as mobile phase by gradient elution at a flow rate of 0.2 mL?min-1. The identification of the analytes was achieved in negative ion mode with electrospray ionization source and the quantification was carried out by the external standard method.The results showed that the matrix-matched calibrations of 9 acid dyes had good linear relationships in the certain concentration ranges with their correlation coefficients（r2） more than 0.99.Average recoveries of the acidic dyes at three spiked levels ranged from 64.8% to 106.0% with relative standard deviations（RSD,n=5）no more than 6.7%.The proposed method was simple,rapid and highly sensitive.According to the multi-stage mass spectrometry data,the accuracy of qualitative analysis by the method was improved.The method was suitable for the simultaneous determination of acidic dyes residues in soy sauce and spice condiments. |
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