Simultaneous determination of 18 preservative residues in vegetables by ultra high performance liquid chromatography coupled with triple quadrupole/linear ion trap mass spectrometry using a dispersive-SPE procedure
作者: Xue ZhouShurui CaoXianliang LiBobin TangXiaowen DingCunxian XiJiangtao HuZhiqiong Chen
作者单位: 1College of Pharmacy, Chongqing Medical University, Chongqing 400016, China
2Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing Engineering Technology Research Center of Import and Export Food Safety, Chongqing 400020, China
3College of Food Science and Engineering, Southwest University, Chongqing 400715, China
4Sichuan Entry-Exit Inspection and Quarantine Bureau, Sichuan Engineering Technology Research Center of Import and Export Food Safety, Chengdu 610041, China
刊名: Journal of Chromatography B, 2015, Vol.989 , pp.21-26
来源数据库: Elsevier Journal
DOI: 10.1016/j.jchromb.2015.02.030
关键词: UHPLC–QTRAPVegetablesPreservativesDispersive-SPE
原始语种摘要: Abstract(#br)A new method combining dispersive-solid phase purification procedure with ultra high performance liquid chromatography–triple quadrupole/linear ion trap mass spectrometry was developed for simultaneous determination of 18 preservative residues in vegetables. The new method not only had the advantages of dispersive-solid phase purification procedure such as high recoveries, easy operation, rapid analysis, little solvent usage and wide analysis range of preservatives, but also had the advantages of ultra high performance liquid chromatography–triple quadrupole/linear ion trap mass spectrometry to be operated in positive mode and negative mode simultaneously. The method was validated for the following representative matrices: radish (tuber), tomato (eggplant fruit), cabbage...
全文获取路径: Elsevier  (合作)
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影响因子:2.487 (2012)

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