GC-MS/MS测定面包和饼干中富马酸二甲酯的研究

Determination of dimethyl fumarate in bread and biscuit by GC-MS/MS

摘要: 建立了利用气相色谱-三重串联四级杆质谱联用仪（GC-MS/MS）测定面包和饼干中富马酸二甲酯的方法。采用超声波辅助提取的方法,以乙酸乙酯为提取溶剂,通过GC-MS/MS,以选择反应监测（SRM）模式进行检测,用于定量分析的离子反应为m/z113→85。该方法在0.001～1.00μg/mL质量浓度范围内呈线性关系,相关系数为0.9999,定量检出限为0.0075mg/kg,加标回收率为84.7%～99.8%,相对标准偏差为1.46%～3.61%。结果表明,该方法具有准确、回收率高、检出限低等优势。

Abstract: A method for the determination of dimethyl fumarate residue in bread and biscuit were devoloped using gas chromatography-tandem mass spectrometry (GC-MS/MS) .Samples were extracted with ultrasonicassisted extraction using ethyl acetate as extraction solvent.Dimethyl fumarate was analyzed by GC-MS/MS in the selective reaction monitoring (SRM) mode.Quantification was performed using SRM of the transitions m/z 113→85.The method showed good linearity over the range from 0.001μg/mL to 1.00μg/mL (R 2 =0.9999) .The limit of quantification was 0.0075mg/kg.The recovery was 84.7% ～99.8% and the relative standard derivation was 1.46%～3.61%.Results showed that this method was accurate, and with high recovery, and low detection limit.