Quantification of water-soluble moroxydine hydrochloride residue using UPLC-MS/MS: Development and validation in 22 different complex plant-based food samples
文献类型： 外文期刊
作者： Zhang, Rui 1 ; Zhu, Xuan 1 ; Chen, Liqian 1 ; He, Yan 1 ; Zhao, Min 1 ; Qian, Bing 1 ; Han, Bingjun 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Anal & Test Ctr, Hainan Prov Key Lab Qual & Safety Trop Fruits & Ve, Key Lab Qual & Safety Control Subtrop Fruit & Vege, Haikou 571101, Hainan, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572025, Hainan, Peoples R China
关键词： Moroxydine hydrochloride; Plant-based foods; Water content; Oil content; Extraction solvents
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 475 卷
页码：
收录情况： SCI
摘要： In order to overcome the challenge of determining water-soluble moroxydine hydrochloride (MH) from 22 plantbased food matrices with different properties, an extraction pretreatment method was developed in this study using trifluoroacetic acid solutions for high-water-content samples and formic acid solutions for low-water, highoil-content samples. Moreover, the pH was adjusted to 8.5 +/- 0.1 during extraction for high-oil-content samples. An ultra-high performance liquid chromatography - tandem mass spectrometry method was developed to determine MH residues in 22 different foods. The method showed excellent linearity (R2 >= 0.99) with limits of quantification (LOQ) and limits of detection (LOD) for tea at 0.1 mg kg-1 and 0.03 mg kg-1, respectively, and 0.05 mg kg-1 and 0.015 mg kg-1 for other foods. Recoveries ranged from 71 % to 108 %, indicating high precision and applicability for MH residue analysis in plant-based foods.
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