GPC-HPLC-MS／MS法测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量

摘要

A new method for the determination of capsaicin, dihydrocapsaicin and nonivamide in edible oil by using GPC–HPLC–ESI–MS/MS was developed. The samples were cleaned up by GPC and then determined by LC–ESI–MS/MS With multiple reaction monitoring(MRM). The calibration curves were linear in the range of 0.1–5.0μg/L with the corelation coefficient of 0.999 6,0.999 8,0.999 8 for capsaicin, dihydrocapsaicin and nonivamide. The quantitation limit was 0.5μg/kg. The recoveries were in the range of 71.5%–82.5%, and the relative standard deviations of which were 3.0%–8.3%(n=6). The method has the advantages of simple pretreatment and acccurate determination results, which can meet the requirement of rapid analysis in a large number of samples.%以动植物油脂为实验材料，建立了测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量的凝胶渗透色谱–高效液相色谱–串联质谱(GPC–HPLC–MS／MS)法。样品经凝胶渗透色谱净化后，采用液相色谱串联质谱法(HPLC–ESI–MS／MS)分析，多反应监测模式（MRM）下外标法定量。在0.1～5.0μg／L范围内线性良好，天然辣椒素、二氢辣椒素和合成辣椒素的相关系数分别为0.9996，0.9998，0.9998，检出限为0.5μg／kg。在5μg／kg添加水平下，空白加标回收率为71.5%～82.5%，测定结果的相对标准偏差为3.0%～8.3%(n=6)。该方法样品处理过程简便快捷，测定结果准确，可满足实验室大量、快速分析的需求。