|
|
|
| An MAE-GPC-RRLC-MS/MS Method for Quantitative Determination of Rhodamine B Residue in Salted Pork |
| LIU Hong-hua，ZHANG Li-kang，WU Wei，ZHANG Jing-xuan，ZHANG Yan |
| 1. The Sixteenth Secondary School of Tangshan, Tangshan 063000, China；
2. Hebei Key Laboratory of Food Security, Hebei Institute of Food Quality Supervision Inspection and Research, Shijiazhuang
050091, China；3. Department of Life Sciences, Tangshan Normal University, Tangshan 063000, China |
|
|
|
|
Abstract A new method is developed for the determination of rhodamine B residue in salted pork by microwave extraction- gel permeation chromatography-rapid resolution liquid chromatography-tandem mass spectrometry （MAE-GPC-RRLC-MS/ MS） with multiple reaction monitoring （MRM） in positive ionization mode. Samples were extracted with tert-butyl methyl ether under microwave assistance and then cleaned up by gel permeation chromatography. The chromatographic separation was performed on an Agilent Plus C18 column using a mobile phase consisting of 0.1% aqueous formic acid and methanol. The limit of quantification （LOQ） of the RRLC-MS/MS method was 0.25 lag/kg and the linear range was between 1.0 μg/L and 100 μg/L with a correlation coefficient of 0.9998. The recovery rates of rhodamine B at the spike levels of 1.0, 3.0 μ g/kg and 5.0 μ g/kg were in the range of 71.1% to 102.0% with relative standard deviation between 5.1% and 17.1%. This method had the advantages of rapidity, accuracy and specificity and allowed sensitive and accurate qualification and quantification of rhodamine B.
|
|
|
|
|
|
|
|
|
|
|
2012, Vol. 26 
