PMID- 22128734
OWN - NLM
STAT- MEDLINE
DCOM- 20120906
LR  - 20161018
IS  - 1000-8713 (Print)
IS  - 1000-8713 (Linking)
VI  - 29
IP  - 8
DP  - 2011 Aug
TI  - [Simultaneous determination of 17 preservatives and antioxidants in condiments 
      using ultra performance liquid chromatography-electrospray ionization tandem mass 
      spectrometry].
PG  - 723-30
AB  - An ultra performance liquid chromatography-electrospray ionization tandem mass 
      spectrometry (UPLC-ESI-MS/MS) method was developed for the simultaneous 
      determination of 11 preservatives and 6 antioxidants in condiments. The condiment 
      sample with low fat or middle fat was diluted with saturated NaCl solution 
      (adjusting pH to 2 - 3 with phosphoric acid), then extracted with acetonitrile. 
      The extract was purified using liquid-liquid extraction with hexane, and the 
      sample with middle fat was further purified using solid phase extraction with a 
      C8 column. The condiment sample with high fat was diluted with hexane, then 
      dissolved with saturated NaCl solution (adjusting pH to 2 -3 with phosphoric 
      acid), and extracted with acetonitrile. The extract was purified using solid 
      phase extraction with a C8 column. The analysis was performed on a C18 column 
      (150 mm x 2.1 mm, 1.7 microm) using a gradient elution with the mobile phases of 
      20 mmol/L ammonium acetate buffer and acetonitrile, and determined by tandem mass 
      spectrometry in negtive ESI mode under multiple reaction monitoring (MRM) mode. 
      The method had good linearity (r > or = 0.995 5). The limits of quantification 
      (LOQs) (S/N = 10) of 17 analytes ranged from 0.05 mg/kg to 5 mg/kg. The 
      recoveries ranged from 79.7% to 118% at three spiked levels, the relative 
      standard deviations (RSDs) ranged from 0.57% to 13.1%. The method can be applied 
      for the determination of preservatives and antioxidants in condiments.
FAU - Ling, Yun
AU  - Ling Y
AD  - Chinese Centre for Disease Control and Prevention, Beijing 100021, China.
FAU - Chu, Xiaogang
AU  - Chu X
FAU - Zhang, Feng
AU  - Zhang F
FAU - Chen, Qi
AU  - Chen Q
FAU - Zhao, Yunfeng
AU  - Zhao Y
FAU - Wu, Yongning
AU  - Wu Y
FAU - Zhang, Chenguang
AU  - Zhang C
LA  - chi
PT  - English Abstract
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - China
TA  - Se Pu
JT  - Se pu = Chinese journal of chromatography
JID - 9424804
RN  - 0 (Antioxidants)
RN  - 0 (Food Preservatives)
SB  - IM
MH  - Antioxidants/*analysis
MH  - Chromatography, High Pressure Liquid/*methods
MH  - Condiments/*analysis
MH  - Food Preservatives/*analysis
MH  - Spectrometry, Mass, Electrospray Ionization/methods
MH  - Tandem Mass Spectrometry/*methods
EDAT- 2011/12/02 06:00
MHDA- 2012/09/07 06:00
CRDT- 2011/12/02 06:00
PHST- 2011/12/02 06:00 [entrez]
PHST- 2011/12/02 06:00 [pubmed]
PHST- 2012/09/07 06:00 [medline]
PST - ppublish
SO  - Se Pu. 2011 Aug;29(8):723-30.