食品研究与开发:2026,47(18):189-194
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分散固相萃取-超高效液相色谱串联质谱测定生菜中莴苣素
王营军,杜远芳,高媛,李冰茹*
(北京市农林科学院质量标准与检测技术研究所,北京 100097)
Determination of Lactucin in Lettuce by Dispersive Solid-Phase Extraction Combined with Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
WANG Yingjun,DU Yuanfang,GAO Yuan,LI Bingru*
(Institute of Quality Standard and Testing Technology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)
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投稿时间:2025-09-23    
中文摘要: 为高效、准确地检测生菜中的莴苣素含量,该研究建立基于分散固相萃取净化和超高效液相色谱串联质谱(ultra-high performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)的测定方法。通过对色谱柱、提取溶剂和净化填料等关键前处理及分析条件的优化,确定合适的分析检测条件。结果表明,该方法在1.0~250.0 μg/L浓度范围内线性关系良好,线性回归方程为y=8569.1x+231,相关系数为0.9992。方法检出限为1.0 μg/kg,定量限为3.0 μg/kg。验证试验表明,加标回收率为90.2%~99.8%,相对标准偏差为2.1%~4.6%,说明该方法具有灵敏度高、选择性好、回收率稳定等特点,适用于生菜中莴苣素的定量分析与质量控制。
Abstract:An efficient and accurate analytical method was established for the determination of lactucin in lettuce by dispersive solid -phase extraction purification combined with ultra -high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The key pretreatment and analytical conditions,including chromatographic column type,extraction solvent and purification filler,were optimized to determine the optimal detection parameters. The results showed that the established method exhibited a good linear relationship in the concentration range of 1.0-250.0 μg/L,with a linear regression equation of y=8569.1x+231 and a correlation coefficient of0.9992. The limit of detection (LOD) was 1.0 μg/kg,and the limit of quantification (LOQ) was 3.0 μg/kg. The verification tests presented that the spiked recoveries ranged from 90.2% to 99.8%,and the relative standard deviations (RSD) were between 2.1% and 4.6%. The method possessed high sensitivity,excellent selectivity and stable recovery performance,which was suitable for the quantitative detection and quality control of lactucin in lettuce.
文章编号:202618021     中图分类号:    文献标志码:
基金项目:国家重点研发计划子课题(2022YFD2002101-3);北京市农林科学院农业科技示范服务项目(2025SFFW-SFJD-033);农产品品质规格营养功能评价项目(GF-TSPZ-2024020)
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