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Determination of Cyromazine and Melamine Residues in Vegetables by Triple Quadurupole Liquid Chromatography-Tandem Mass Spectrometry with Hydrophilic Interaction Chromatography

文献类型： 外文期刊

作者： Qian Ming-Rong 1 ; Zhang Hu 1 ; He Hong-Mei 1 ; Wang Xiang-Yun 1 ; Chen Zhi-Min 1 ; Wu Li-Qin 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Qual & Stand Agr Prod, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Vegetable;cyromazine;melamine;hydrophilic interaction chromatography;liquid chromatography-tandem mass spectrometry

期刊名称：CHINESE JOURNAL OF ANALYTICAL CHEMISTRY （ 影响因子：1.134； 五年影响因子：0.909 ）

ISSN： 0253-3820

年卷期： 2009 年 37 卷 6 期

页码：

收录情况： SCI

摘要： A fast, sensitive and specific method was developed to determine cyromazine and its metabolite melamine in vegetables. The targets were extracted with the mixture of methanol-water( 9: 1, V/V) from vegetables. The pH of extract was adjusted with hydrochloric acid. Then partial extract was purified through strong cation-exchange cartridge without concentration. After the residues were eluted with 8 mL methanol-ammonium solution( 95 : 5, V/V), the eluate was evaporated to dry with nitrogen stream and then dissolved in 5 mL mobile phase. Hydrophilic interaction chromatography combined with MS/MS was used to simultaneously determine cyromazine and melamine. The mobile phase was composed of acetonitrile and water with 0.1% formic acid(9:1, V/V). The correlation coefficient was 0.999 for both compounds when concentrations ranged from 0.01 to 0.25 mg/L. Signals of cyromazine and melamine were suppressed in matrices. The peak area of cyromazine in matrices reduced to 41% - 52%. And the peak area of melamine in matrices reduced to 78%. At fortification level of 0.04 and 0.20 mg/kg in vegetables, the average recoveries were 84.25% - 101.3% for cyromazine and 72.5% - 97.1% for melamine. And the RSD was 4.5% - 10.7% for cyromazine and 4. 3% - 10.8% for melamine. The LOD was 0.01 mg/kg for cyromazine and 0.005 mg/kg for melamine. The method was used to determine the cyromazine and melamine residues in vegetables from market.

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