Determination of benzaldehyde residues contents in honey by HPLC-MS using Rhodamine B hydrazide as the pre-column derivatization Reagent

Authors

PENG Xue, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
HAN Rui, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
CHEN Liying, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
WANG Yue, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
ZHU Guiping, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
CAO Ruifang, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
ZHONG Tingting, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
SHEN Guanghui, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
LUO Qingying, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
ZHANG Zhiqing, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
LI Shanshan, College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China

Abstract

A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10^-3 ng/mL and 2.71×10^-3 ng/mL, respectively. The standard recovery rate was 93.3%～104.0%, and the relative standard deviation was 0.8%～2.6%. The method was high selectivity and high sensitivity, and suitable for the determination of benzaldehyde residues in honey.

Publication Date

12-28-2018

First Page

38

Last Page

42,59

DOI

10.13652/j.issn.1003-5788.2018.12.007

Recommended Citation

Xue, PENG; Rui, HAN; Liying, CHEN; Yue, WANG; Guiping, ZHU; Ruifang, CAO; Tingting, ZHONG; Guanghui, SHEN; Qingying, LUO; Zhiqing, ZHANG; and Shanshan, LI (2018) "Determination of benzaldehyde residues contents in honey by HPLC-MS using Rhodamine B hydrazide as the pre-column derivatization Reagent," Food and Machinery: Vol. 34: Iss. 12, Article 7.
DOI: 10.13652/j.issn.1003-5788.2018.12.007
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/7

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