Determination of perchlorate in food by ultra performance liquid chromatography-tandem mass spectrometry

VernacularTitle:超高效液相色谱-串联质谱法测定食品中高氯酸盐
Author: Weiwei HE ; Jie YANG ; Yuxin WANG ; Yuzhe LI ; Dawei CHEN ; Yunfeng ZHAO ; Shuang ZHOU ; Congrong FANG
Keywords: Ultra performance liquid chromatography-tandem mass spectrometry; perchlorate; food contaminants; food safety; testing methods
From: Chinese Journal of Food Hygiene 2017;29(4):438-444
CountryChina
Language:Chinese
Abstract: Objective To establish a method for the determination of perchlorate in food by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Methods The perchlorate residue in spices and condiments was extracted with water,that in vegetables and fruits was extracted with acetonitrile-water (1∶ 1,V/V),and that in meat,poultry,eggs,milk and aquatic products was extracted with acetonitrile-water (2∶ 1,V/V).The supernatant was cleaned up with C18 SPE (3 ml,200 mg),and the detection was carried out by UPLC-MS/MS with internal standardmethod for quantification.Results The calibration curve was linear in the concentration range of 0.3-20.0 pg/L (R2 ≥0.999),the recovery was in the range of 82.6％-108.6％,the relative standard deviation (RSD) was in the range of 1.0％-9.9％,and the limit of detection was 2.0 μg/kg for milk,and 10.0 μg/kg for other food.Conclusion The method was simple,accurate and highly sensitive,and suitable for the determination of perchlorate in food.