朱 青，曹美萍^*，张继春

（上海市松江食品药品检验所，上海 201600）

摘要：比较不同方法对酱油中三氯蔗糖能力验证样品的检测，并对结果进行分析。样品用水稀释后经HLB固相萃取柱净化富集，采用高效液相色谱-蒸发光散射检测器法和超高效液相色谱-串联质谱法检测三氯蔗糖的含量。高效液相色谱-蒸发光散射检测器法进行检测时，采用空白基质提取液配制标准曲线溶液，回收率明显改善。采用超高效液相色谱-串联质谱法进行检测时，首次发现了其铵加和物离子的稳定存在，正离子模式检测比负离子模式响应提高近4倍，两能力验证样品的Z值分别是－1.0、－0.9，评价为满意。2种方法准确、可靠，均可用于酱油中三氯蔗糖含量测定，高效液相色谱-蒸发光散射检测器法在基层实验室普遍适用，超高效液相色谱-串联质谱法更加快速、灵敏、准确，但其检测成本、对人员技术要求更高。

关键词：高效液相色谱-蒸发光散射检测器法；超高效液相色谱-串联质谱法；酱油；三氯蔗糖；能力验证

中图分类号：TS207.3   文献标识码：A   文章编号：1674-506X（2023）06-0155-0006

Results and Analysis of Sucralose Proficiency Test in Soy Sauce Matrix by High Performance Liquid Chromatography and Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry

ZHU Qing, CAO Meiping*, ZHANG Jichun

（Shanghai Songjiang Institute for Food and Drug Control, Shanghai 201600, China）

Abstract：Different methods were compared in the detection of the sucralose proficiency test in soy sauce and the results were analyzed. The samples were detected by high performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) and ultra- performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) after diluted in the water and purified by HLB column. In the HPLC-ELSD method, the recovery was significantly improved when the standard curve was prepared by blank matrix extracts. In the UHPLC-MS/MS method, ［M＋NH4］^＋ was first found stable existence, and the response of ESI^＋ mode is about 4 times higher than that of ESI- mode. The Z values of this two proficiency testing samples were －1.0 and －0.9, rated as satisfactory. Both methods were accurate and reliable and can be used in the sucralose detection of soy sauce. The former method is generally applicable in common laboratories. The latter method is faster, more sensitive and accurate, while with higher testing cost and higher technical requirements for personnel.

Keywords：high performance liquid chromatography-evaporative light scattering detector; ultra-performance liquid chromatography-tandem mass spectrometry; soy sauce; sucralose; proficiency test

doi：10.3969/j.issn.1674-506X.2023.06-026

收稿日期：2023-03-11

作者简介：朱青（1988-），女，硕士，中级检验师。研究方向：食品安全与质量分析。

*通信作者：曹美萍（1981-），女，副主任技师。研究方向：食品检验质量控制及管理。

引用格式：朱青,曹美萍,张继春.液相色谱法和液质联用法应用于酱油中三氯蔗糖测定能力验证的结果与分析[J].食品与发酵科技,2023,59(6):155-160.