鲜湿米粉中两种乳酸链球菌素的HPLC-MS/MS检测方法
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摘要
建立了高效液相色谱-串联质谱(HPLC-MS/MS)同时测定鲜湿米粉中乳酸链球菌素A(Nisin A)和乳酸链球菌素Z(Nisin Z)的分析方法。样品经p H 3.0的水(甲酸调节p H值)提取,以Hilic Plus色谱柱分离待测物,在电喷雾正离子化模式下,采用多反应监测(MRM)模式检测。结果表明,Nisin A和Nisin Z在100~2 000μg/L范围内线性关系良好,相关系数均大于0.999,方法检出限分别为0.01、0.02 mg/kg,回收率为95.6%~107.0%,RSD均小于2.0%。该方法准确、可靠,适用于鲜湿米粉中Nisin A和Nisin Z的含量检测。
A high performance liquid chromatography-tandem mass spectrometric(HPLC-MS/MS)method was developed for the simultaneous analysis of Nisin A and Nisin Z in fresh wet rice noodles.An extraction solution of formic acid(p H 3. 0) was used to extract Nisin A and Nisin Z in fresh wet rice noodles samples. The extract was separated on a Hilic column,and determined with electrospray ionization(ESI) source in positive ion mode under multiple reaction monitoring(MRM) mode. There were good linear relationships for the analytes between their peak area responses and concentrations of100-2 000 μg/L,with correlative coefficients larger than 0. 999. The limits of detection for Nisin A and Nisin Z were 0. 01 mg/kg and 0. 02 mg/kg,respectively. The recoveries were in the range of95. 6%-107. 0% with RSDs less than 2. 0%. The method was reliable and accurate,and was suitable for the determination of Nisin A and Nisin Z in fresh wet rice noodles.
A high performance liquid chromatography-tandem mass spectrometric(HPLC-MS/MS)method was developed for the simultaneous analysis of Nisin A and Nisin Z in fresh wet rice noodles.An extraction solution of formic acid(p H 3. 0) was used to extract Nisin A and Nisin Z in fresh wet rice noodles samples. The extract was separated on a Hilic column,and determined with electrospray ionization(ESI) source in positive ion mode under multiple reaction monitoring(MRM) mode. There were good linear relationships for the analytes between their peak area responses and concentrations of100-2 000 μg/L,with correlative coefficients larger than 0. 999. The limits of detection for Nisin A and Nisin Z were 0. 01 mg/kg and 0. 02 mg/kg,respectively. The recoveries were in the range of95. 6%-107. 0% with RSDs less than 2. 0%. The method was reliable and accurate,and was suitable for the determination of Nisin A and Nisin Z in fresh wet rice noodles.
引文
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[2]Xu J J,Jin C B,Chen X L.J.Zhejiang Agric.Sci.(徐俊进,金陈斌,陈小龙.浙江农业科学),2017,58(6):1005-1007.
[3]Punyauppapath S,Phumkhachorn P,Rattanachaikunsopon P.Int.J.Curr.Res.Rev.,2015,7(2):47-53.
[4]Gao L L,Li Y Q.Chin.Condiment(高蕾蕾,李迎秋.中国调味品),2017,42(3):157-160.
[5]Gharsallaoui A,Oulahal N,Joly C,Degraeve P.Crit.Rev.Food Sci.Nutr.,2016,56(8):1262-1274.
[6]Liu X X,Ge J P,Song G,Ping W X.Heilongjiang Med.J.(刘晓雪,葛菁萍,宋刚,平文祥.黑龙江医药),2016,29(2):195-199.
[7]Maurício E,Rosado C,Duarte M,Verissimo J,Bom S,Vasconcelos L.Cosmetics,2017,4(41):1-11.
[8]Dong S C,Chinnan M S.Food Sci.Biotechnol.,2003,12(2):206-212.
[9]Tong Z,Ni L,Ling J.Peptides,2014,60(5):32-40.
[10]Piper C,Hill C,Cotter P D,Ross R P.Microb.Biotechnol.,2011,4(3):375-382.
[11]Chauhan S K,Kumar R,Nadanasabapathi S.Defence Life Sci.J.,2017,2(2):212-215.
[12]Hong C Q.Chin.Food Saf.(洪超群.食品安全导刊),2015,6:91-93.
[13]GB 1886.231-2016.National Food Safety Standard:Food Additive Nisin.National Standards of the People’s Republic of China(食品安全国家标准食品添加剂乳酸链球菌素.中华人民共和国国家标准).
[14]Falahee M B,Adams M R,Dale J W,Morris B A.Int.J.Food Sci.Technol.,2010,25(5):590-595.
[15]Bouksaim M,Fliss I,Meghrous J,Simard R,Lacroix C.J.Appl.Microbiol.,1998,84(2):176-184.
[16]Suárez A M,Rodríguez J M,Hernández P E,Azcona-Olivera J I.Appl.Environ.Microbiol.,1996,62(6):2117-2121.
[17]Wahlstr9m G,Saris P E.Appl.Environ.Microbiol.,1999,65(8):3742-3745.
[18]Virolainen N,Guglielmetti S,Arioli S,Karp M.Int.J.Food Microbiol.,2012,158(2):126-132.
[19]Gao C H,Song J,Cui Q,Zhang J E,Geng X,Wang J.Agric.Sci.Technol.Equip.(高彩红,宋杰,崔倩,张久娥,耿昕,王建.农业科技与装备),2011,5:26-28.
[20]Wu Z L,Jia Y S,Tan X W,Yu G H.Chin.J.Anal.Chem.(吴兆亮,贾永生,谭相伟,于广和.分析化学),2006,34(S1):227-230.
[21]Wang Y Y,Ren J,Li S Q,Kong X L.J.Instrum.Anal.(王奕允,任娟,李树奇,孔祥蕾.分析测试学报),2017,36(2):196-200.
[22]Hou G X,Wang Q H,Liu S Q.Sci.Sin.Chim.(侯桂雪,王全会,刘斯奇.中国科学:化学),2014,5:746-752.
[23]Zendo T,Nakayama J,Fujita K,Sonomoto K.J.Appl.Microbiol.,2008,104(2):499-507.
[24]Ko K Y,Park S R,Lee C A,Kim M.J.Dairy Sci.,2015,98(3):1435-1442.
[25]Ko K Y,Park S R,Lim H S,Park S J,Kim M.Food Anal.Methods,2016,9(1):122-130.
[26]Schneider N,Werkmeister K,Pischetsrieder M.Food Chem.,2011,127(2):847-854.
[27]Fuselli F,Guarino C,La M A,Longo L,Faberi A,Marianella R M.J.Chromatogr.B,2012,906:9-18.
[28]ISO/TS 27106:2009(IDF/RM217:2009).Cheese-Determination a Nisin A Content by LC/MS and LC/MS/MS.Geneva:International Organization for Standardization.
[29]Xing H L,Xin J Y,Wang Y,Zheng L Y,Xia C G.J.Food Saf.Qual.(邢海丽,辛嘉英,王艳,郑洛昀,夏春谷.食品安全质量检测学报),2015,10:3889-3894.
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