Determination of 63 compounds illegally added in tea, substitute tea and beverage foods by ultra-high performance liquid chromatography-tandem mass spectrometry

doi:10.3724/SP.J.1123.2018.06025

Abstract

Abstract:

A method based on ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was developed for the simultaneous determination of 63 compounds illegally added in tea, substitute tea, and beverage products. The samples were extracted by ultrasonic extraction using methanol, and the analytes were separated on the Thermo Acclaim RSLC C18 chromatographic column (100 mm×2.1 mm, 2.2 μm) by gradient elution using 5 mmol/L ammonium formate solution containing 0.1% (v/v) formic acid and 0.1% (v/v) formic acid acetonitrile as the mobile phase. The electrospray ion source was operated in the positive ion mode using the dynamic multi-reaction monitoring (dMRM) method, and the results were quantified by the external standard method. The correlation coefficients (R²) of the linear calibration curves were greater than 0.99 in the corresponding mass concentration ranges, and the limits of quantification (LOQs) for the analytes were 0.10-2.50 mg/kg. The average recoveries at three spiked levels ranged from 62.4% to 129.4%. The RSDs of the injection precision and the repeatability of samples were in the range 0.3%-9.6% (n=6). Thus, the proposed method is simple, rapid, accurate, reliable, and applicable for the detection of the illegal addition of antipyretic and analgesic affect compounds in tea, substitute tea and beverage food.

Key words: antipyretic and analgesic, food, illegal addition, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)

CLC Number:

O658

TANG Weiying, HUANG Zewei, QIAN Guangsheng, WEI Yutao, HUANG Ying, XU Xiaoping, YU Xiaoqin. Determination of 63 compounds illegally added in tea, substitute tea and beverage foods by ultra-high performance liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, 2018, 36(12): 1245-1260.

References

[1] Wang J W, Cao J, Wang G L, et al. Chinese Journal of Pharmaceutical Analysis, 2014, 34(1):1 王静文, 曹进, 王钢力, 等. 药物分析杂志, 2014, 34(1):1
[2] Xu S, Jin P F, Xu Q L, et al. Chinese Journal of New Drugs, 2015, 24(16):1843 徐硕, 金鹏飞, 徐巧玲, 等. 中国新药杂志, 2015, 24(16):1843
[3] Chen J G. Pharmacology. 3rd ed. Beijing:Science Press, 2010 陈建国. 药理学. 3版. 北京:科学出版社, 2010
[4] Zhang L Y, Yan L Q, Zhou M H, et al. Food Science, 2016, 37(14):198 张丽媛, 颜琳琦, 周明昊, 等. 食品科学, 2016, 37(14):198
[5] Reepmeyer J C, Woodruf J T. J Chromatogr A, 2006, 1125:67
[6] Sun L, Tan Y H. Science and Technology of Food Industry, 2014, 35(12):398 孙丽, 谭艳红. 食品工业科技, 2014, 35(12):398
[7] Wan L C, Wang D, Ding Y P, et al. Chinese Pharmaceutical Affairs, 2013, 27(12):1285 万林春, 王栋, 丁银平, 等. 中国药事, 2013, 27(12):1285
[8] Li X Q, Tan M, Jiang C J, et al. Chinese Patent Medicine, 2014, 36(9):1891 黎雪清, 谭渺, 蒋创杰, 等. 中成药, 2014, 36(9):1891
[9] Wang J W, Huang X L, Cao J, et al. Chinese Journal of Chromatography, 2014, 32(2):151 王静文, 黄湘鹭, 曹进, 等. 色谱, 2014, 32(2):151
[10] Hu Q, Cui Y L, Wang K, et al. Chinese Journal of Pharmaceutical Analysis, 2008, 28(12):2065 胡青, 崔益泠, 王柯, 等. 药物分析杂志, 2008, 28(12):2065
[11] Wang J, Chen B, Yao S. Food Addit Contam Part A, 2008, 25(7), 822
[12] Rebiere H, Guinot P, Civade C, et al. Food Addit Contam Part A, 2012, 29(2), 161
[13] Kim H J, Lee J H, Park H J, et al. Food Addit Contam Part A, 2014, 31(5), 777
[14] Pan X H, Yin S, Liu Y L, et al. Chinese Journal of Chromatography, 2018, 36(4):356 潘小红, 殷帅, 刘玉玲, 等. 色谱, 2018, 36(4):356
[15] Ou B L, Zhang H W, Xu H X, et al. Chinese Journal of Pharmaceutical Analysis, 2013, 33(12):2141 欧贝丽, 张红伟, 徐宏祥, 等. 药物分析杂志, 2013, 33(12):2141
[16] Vaysse J, Balayssac S, Gilard V, et al. Food Addit Contam Part A, 2010, 27(7), 903
[17] Yan T, Zheng Z T, Yu Y, et al. Food Chem, 2018, 241:32