Determination of Dilauryl Thiodipropionate in Fried Foods by Reverse Phase Liquid Chromatography-Tandem Mass Spectrometry
10.19756/j.issn.0253-3820.241165
- VernacularTitle:反相液相色谱-串联质谱法测定油炸食品中硫代二丙酸二月桂酯
- Author:
Jin-Can SHEN
1
;
Yao LUO
;
Feng-Qi WU
;
Bei-Bei XIONG
;
Zhang-Jie WU
;
Ya-Mei LI
;
Jun-Fa ZENG
;
Chang-Xiong HUANG
Author Information
1. 深圳海关食品检验检疫技术中心,深圳 518045
- Keywords:
Dilauryl thiodipropionate;
Reverse phase liquid chromatography-tandem mass spectrometry;
Solid-phase extraction;
Fried foods
- From:
Chinese Journal of Analytical Chemistry
2025;53(11):1860-1869
- CountryChina
- Language:Chinese
-
Abstract:
A method was developed for determination of dilauryl thiodipropionate(DLTDP)in fried foods by coupling solid-phase extraction(SPE)pretreatment with reverse-phase liquid chromatography-tandem mass spectrometry(RPLC-MS/MS)detection.Samples were extracted with n-hexane as the solvent,purified using a neutral alumina SPE cartridge,and finally analyzed by RPLC-MS/MS.Quantitative analysis was performed using matrix-matched calibration curves combined with an external standard method under optimal experimental conditions.The results showed that DLTDP exhibited good linearity in the range of 2.0-50.0 μg/L,with a correlation coefficient(R2)≥0.999.The limit of detection(LOD)and the limit of quantification(LOQ)of the method were 0.15 mg/kg and 0.5 mg/kg,respectively.The mean recoveries at three fortification levels(0.5,1.0,and 200 mg/kg)in different samples ranged from 84.8%to 96.8%,with the relative standard deviations(RSDs)all less than 8.0%.The developed method was highly sensitive,accurate and reliable,and easy to operate,making it well suited for the routine quantitative analysis of DLTDP in fried foods.
