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目的建立食品中碱性玫瑰精的高效液相色谱法-串联质谱法测定方法。方法样品经均质,无水乙醇-氨水-水(70+20+10)溶液提取,于旋转蒸发仪上浓缩、过滤后,电喷雾离子化(ESI+),多反应监测模式定量。结果方法线性好,碱性玫瑰精线性范围浓度为0.01～10.0μg/ml,线性相关系数为0.9990,方法检出限为0.0001μg/ml,回收率在85.4%～90.2%之间。结论本方法测定灵敏度高、特异性好、结果准确可靠,可应用于食品中碱性玫瑰精的检测工作。
Objective To establish a method for the determination of basic rose essence in food by high performance liquid chromatography-tandem mass spectrometry. Methods The samples were extracted with homogenized and absolute ethanol-ammonia-water (70 + 20 + 10) solution, concentrated on a rotary evaporator, filtered, electrospray ionized (ESI +) and quantified by multiple reaction monitoring. The linear range was 0.01 ~ 10.0μg / ml. The linear correlation coefficient was 0.9990. The detection limit was 0.0001μg / ml. The recoveries ranged from 85.4% to 90.2%. Conclusion The method has high sensitivity, good specificity and accurate and reliable results. It can be used in the detection of basic rose essence in food.