Abstract
A method of determining the content of hydrazodicarbonamide(HDC) in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry (HPLC-APCI-MS) was established. Using 80 ℃ water as extractant, N-hexane extraction was used to remove sample impurities. And then the samples purified were separated by using Xbridge BEH Prep OBD Amide column. The gradient elution was performed by using wateracetonitrile (37) (v/v), with the flow velocity 0.6 mL/min. The ionization were achieved by using APCI source positive ion mode with MRM scan mode. The internal standard calibration curves were used for quantitative. The method of adding-recovery were used to test. The results showed good linearity in the range of 0.2～10.0 mg/L, and the correlation coefficient was 99.5%～99.9%. The indoor average recovery was between 82%～110% and the precision of the laboratory was less than 10.3%, which could satisfy the general requirement of analysis method. Moreover, the method is simple, rapid and sensitive, which is suitable for the determination of HDC in bread.
Publication Date
10-28-2017
First Page
64
Last Page
67,134
DOI
10.13652/j.issn.1003-5788.2017.10.014
Recommended Citation
Youyou, ZHAO; Jin, HUA; Yuanhui, GAO; Qi, ZHANG; Haiqian, GUO; Xinxin, ZHANG; and Puchen, YANG
(2017)
"Determination of hydrazodicarbonamide in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry,"
Food and Machinery: Vol. 33:
Iss.
10, Article 14.
DOI: 10.13652/j.issn.1003-5788.2017.10.014
Available at:
https://www.ifoodmm.cn/journal/vol33/iss10/14
References
[1] 王远成, 周晓邑. 偶氮甲酰地面粉粉质及面包质量的影响[J]. 中国粮油学报, 2001, 16(1): 32-35.
[2] 谢洁, 彭涛, 刘彩虹, 等. 面包中偶氮甲酰胺及其降解产物的风险分析[J]. 检验检疫学刊, 2014(4): 62-66.
[3] 袁丽红, 丁洪流, 陈英, 等. 面粉添加剂偶氮甲酰胺代谢物联二脲的HPLC-MS/MS检测[J]. 食品工业科技, 2013, 34(10): 73-76.
[4] BECALSKI A, LAU B P Y, DAVID LEWIS A, et al. Semicarbazide Formation in Azodicarbonamide-Treated Flour: A Model Study[J]. Journal of Agricultural & Food Chemistry, 2004, 52(18): 5 730-5 734.
[5] 国家卫计生委. GB 2760—2014 国家食品安全标准 食品添加剂使用标准[S]. 北京: 中国标准出版社, 2014: 1-5.
[6] WANG Min-juan, NIE Xiao-ling, TIAN Li, et al. Investigation on the contamination of semicarbazide in baked foods and its dietary exposure assessment in Shaanxi Province[J]. Chinese Journal of Food Hygiene, 2017, 29(3): 360-364.
[7] 李嘉. 食品添加剂副产物氨基脲的毒理学研究[D]. 长春: 吉林农业大学, 2008: 1-20.
[8] 姚敬, 黄伟雄, 李少霞, 等. 小麦粉制品中氨基脲的检测及与偶氮甲酰胺的转化规律研究[J]. 中国卫生检验杂志, 2016(18): 2 600-2 602.
[9] 向露. 面粉及其制品中偶氮甲酰胺、氨基脲检测方法及偶氮甲酰胺降解规律研究[D]. 重庆: 重庆医科大学, 2014: 2-30.
[10] 刘莎, 郭晓娜, 刘刚, 等. 基于蛋白交联探究偶氮甲酰胺对豆麦馒头品质影响的机理[J]. 食品与机械, 2016, 32(4): 9-13.
[11] 周启明, 向露, 王俊苏, 等. 液相色谱-串联质谱研究面粉及其制品中偶氮甲酰胺降解规律及氨基脲污染水平[J]. 分析试验室, 2014(7): 782-786.
[12] 王雅. 面粉及制品中偶氮甲酰胺、联二脲的液相色谱串联质谱检测技术及应用研究[D]. 重庆: 重庆医科大学, 2014: 2-20.
[13] 阮莎莎, 刘桂华, 刘素纯, 等. 同位素稀释高效液相色谱-串联质谱法测定面粉及面制品中的联二脲[J]. 分析测试学报, 2016, 35(4): 420-425.
[14] YUAN Li-hong, DING Hong-liu, CHEN Ying, et al. HPLC-MS/MS analysis of biureametabolited by flour additive azodicarbonamide[J]. Science & Technology of Food Industry, 2013, 34(10): 73-76.
[15] MULDER P P J, BEUMER B, RHIJN J A V. The determination of biurea: A novel method to discriminate between nitrofurazone and azodicarbonamide use in food products[J]. Analytica Chimica Acta, 2007, 586(1/2): 366-373.
[16] 王雅, 王俊苏, 向露, 等. 液相色谱-串联质谱法测定面粉及其制品中的联二脲[J]. 色谱, 2014(5): 513-518.
[17] NOONAN G O, BEGLEY T H, DIACHENKO G W, et al.Semicarbazide formation in flour and bread[J]. Journal of Agriculture and Food Chemistry, 2008, 56 (6): 2 064-2 067.
[18] GAN Heng-hui, YAN Bing-nan, LINFORTH Robert S T, et al.Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of Cheddar cheese maturity.[J]. Food Chemistry, 2016, 190(7): 442-447.
[19] 宣宇. LC/APCI/MS对粉尘和水样中单质炸药的分析及应用研究[D]. 杭州: 浙江工业大学, 2012: 1-15.