摘要
该研究利用超高效液相色谱-串联质谱(UPLC-MS/MS)技术建立了快速测定饮料中γ-氨基丁酸含量的方法,并对该化合物的膳食风险进行了评估。样品通过纯水提取后,在乙腈-5 mmol/L乙酸铵作为流动相的条件下,采用Agilent Zorbax HILIC色谱柱(2.1 mm×100 mm,3.5μm)进行分离。目标化合物采用电喷雾离子源的正离子模式进行扫描,在多反应监测(MRM)模式下检测,外标法进行定量分析,并通过对饮料中γ-氨基丁酸的危害商(HQ)值计算来评价其潜在的膳食暴露风险。结果表明,γ-氨基丁酸在1~200 ng/m L质量浓度范围内有良好的线性关系,相关系数r>0.999;方法的检出限为25μg/kg,定量限为50μg/kg;当添加水平分别为50μg/kg、100μg/kg及500μg/kg时,回收率为99.08%~101.21%,精密度试验结果相对标准偏差(RSDs)(n=6)为1.12%~3.21%。应用上述建立的方法对市售的66批次不同种类的饮料进行了测定,γ-氨基丁酸的检出率为98.48%,其含量范围为ND~314.0 mg/kg;所测定饮料中的γ-氨基丁酸HQ均低于安全阈值1,表示此类产品的膳食暴露风险较低。
A rapid analytical method for the determination ofγ-aminobutyric acid in beverages was established based on ultra-high performance liquid chromatogram-tandem mass spectrometry(UPLC-MS/MS),and the dietary risk ofγ-aminobutyric acid in beverages was assessed.Sample was extracted with water and separated on Agilent Zorbax HILIC column(2.1 mm×100 mm,3.5μm)under the mobile phase system of acetonitrile-5 mmol/L ammonium acetate.The target compounds were scanned by electrospray ionization ion source in positive ion mode,detected in multiple reaction monitoring(MRM)mode,and quantified by external standard method.The potential dietary risk was evaluated by calculating the hazard quotient(HQ)value ofγ-aminobutyric acid in beverages.The results showed thatγ-aminobutyric acid showed good linearity in the mass concentration range of 1-200 ng/ml with the correlation coefficient greater than 0.999.The detection limit of the method was 25μg/kg,and the limit of quantification was 50μg/kg.The recovery rates were ranged from 99.08%to 101.21%at three different spiked levels of 50μg/kg,100μg/kg and 500μg/kg,and the relative deviations(RSDs)of precision tests results(n=6)were 1.12%-3.21%.The method established above was applied to determine 66 batches of various types of commercial beverage.The detection rate ofγ-aminobutyric acid was 98.48%,and its content range was ND-314.0 mg/kg.The dietary risk assessment indicated that the hazard quotient(HQ)ofγ-aminobutyric acid in these beverages was below the safety threshold of 1,indicating a low dietary exposure risk associated for such products.
作者
闵宇航
向琪
吴可
佘城
唐睿艺
刘娜
李杰
兰澜
MIN Yuhang;XIANG Qi;WU Ke;SHE Cheng;TANG Ruiyi;LIU Na;LI Jie;LAN Lan(Sichuan Institute of Food Inspection,Chengdu 611731,China;Key Laboratory of Baijiu Supervising Technology for State Market Regulation,Chengdu 611731,China;Sichuan Product Quality Supervision,Inspection and Testing Institute,Chengdu 610199,China)
出处
《中国酿造》
北大核心
2025年第12期293-297,共5页
China Brewing
基金
四川省市场监督管理局项目(SCSJZ2023010,SCSJS2022005)。
