WANG Chunlei
Center for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， ChinaHUANG Zhenzhen
Center for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， ChinaLI Bingbing
Center for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， ChinaDAI Li
Center for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， ChinaCHEN Guoqing
Center for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， ChinaWANG Kun
Center for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， ChinaCenter for Disease Control and Prevention of Yancheng， Yancheng Center of Jiangsu Food Safety Risk Monitoring，Yancheng Center of Molecular Biology in Public Health， Jiangsu Yancheng 224000， China
R155
Objective To establish an analytical method for determination of 11 fluorescent whitening agents in fresh tea drinks using ultra-high performance liquid chromatography-tandem mass spectrometry.Methods The samples were extracted by sonication of N， N-dimethylformamide/water/triethylamine （70∶29∶1， V/V/V） ， added with appropriate precipitant， centrifuged and filtered， finally injected into the UPLC-MS/MS system. The samples were separated on a Waters BEH C18 column （2.1 mm×50 mm，1.7 μm） with acetonitrile and 0.2% ammonia as mobile phase，and detected using electrospray ionization in multiple reaction monitoring mode via positive and negative ions scanning. Compounds were quantified by external standard method.Results The 11 fluorescent whitening agents had good linearity within the measured concentration range， and the correlation coefficients （r） were all above 0.995. The limits of detection were 0.003-0.03 mg/kg. The limits of quantitation were 0.01-0.1 mg/kg. The recoveries were 71.7%-116.% and the relative standard deviations were 0.7%-9.9% in three kinds of fresh tea drinks including milk tea， fruit tea and coffee.Conclusion The proposed method is simple， highly efficient， accurate， and suitable for the detection of 11 kinds of fluorescent whitening agents in fresh tea drinks such as milk tea， fruit tea and coffee， which provides a methods for food safety supervision related to fresh tea production.
WANG Chunlei, HUANG Zhenzhen, LI Bingbing, DAI Li, CHEN Guoqing, WANG Kun. Determination of 11 fluorescent whitening agents in fresh tea drinks by ultra-high performance liquid chromatography-tandem mass spectrometry[J].中国食品卫生杂志,2024,36(12):1333-1341.
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