Xác định hàm lượng morpholine trong táo bằng phương pháp sắc ký lỏng hiệu năng cao kết hợp với detector khối phổ hai lần

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Tác giả: Thị Huyền Trang Lưu, Thị Mai Hương Phạm, Thị Nhật Lệ Vũ, Thị Trang Vũ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2020

Mô tả vật lý: tr.285-291

Bộ sưu tập: Metadata

ID: 323448

Thêm vào giỏ Liên kết toàn văn

Morpholine is an emulsifier that is normally used as a protective wax coating on the surfaces of fruit and vegetable. In order to keep fruits fresh, extend their shelf-life, against insect and fungal contamination for a long time, morpholine has been widely applied despite of the reported carcinogenic potential in previous studies and export prohibition in many countries. A highly sensitive method has been developed for the determination of this food additive in fruits using ultra-performance liquid chromatography tandem mass spectrophotometry. By using 1 % acetic acid in methanol for extraction and analyzing with binary ammonium formate 20 mM and acetonitrile, the method has been applied successfully to determine morpholine residues in apple samples collected at local markets in Hanoi, Vietnam. The good coefficient correlation was achieved in the linear range of 5 - 300 µg/L (R2 = 0.9998). The low limit of detection (LOD) and limit of quantification (LOQ) were 2 µg/kg and 5 µg/kg, respectively. The recoveries of morpholine were 83 – 108 % over three spike levels 20 - 60 μg/L for apple, peel and pulp matrices. The repeatability (RSDr %) was 1.1 % for apple matrix, 2.36 % for peel and 3.67 % for pulp. The reproducibility values (RSDR %) were 1.49, 3.50 and 4.08 % for apple, peel and pulp, respectively. This method could be further performed in different type of fruit and vegetable comiditities to determine the morpholine content.Morpholine là một chất nhũ hóa thường được sử dụng như một lớp sáp phủ trên bề mặt của các loại trái cây và rau quả. Với mục đích giữ cho trái cây tươi lâu, kéo dài thời hạn sử dụng, ngăn ngừa sự xâm nhập của côn trùng và nấm mốc trong thời gian dài, morpholine đã được sử dụng rộng rãi mặc dù chất này đã được báo cáo về khả năng gây ung thư trong các nghiên cứu trước đây và bị cấm xuất khẩu ở nhiều nước. Phương pháp sắc ký lỏng siêu hiệu năng kết hợp với detector khối phổ hai lần được đánh giá là phương pháp có độ nhạy cao, phù hợp để xác định dư lượng morpholine trong trái cây. Bằng việc sử dụng dung môi chiết acid acetic 1 % trong methanol và chương trình phân tích đẳng dòng với thành phần pha động amoni format 20 mM và acetronitrile, phương pháp này được áp dụng thành công để xác định dư lượng morpholine trong các mẫu táo được thu thập tại một số chợ ở Hà Nội. Hệ số tương quan đạt được tốt trong khoảng tuyến tính từ 5 - 300 µg/L (R2 = 0.9998). Giới hạn phát hiện và giới hạn định lượng của phương pháp thấp, lần lượt là 2 μg/kg và 5 μg/kg. Độ thu hồi của morpholine là 83 - 108 % trên ba mức thêm chuẩn 20 - 60 μg / L đối với nền táo, vỏ và thịt táo. Độ lặp lại (RSDr %) là 1,1 % trên nền táo, 2,36 % đối với vỏ và 3,67 % đối với thịt táo. Các giá trị độ tái lập (RSDR %) tương ứng là 1,49, 3,50 và 4,08 % đối với táo, vỏ và thịt táo. Phương pháp này có thể được áp dụng để phân tích dư lượng morpholine trong các mặt hàng rau củ quả khác nhau trên thị trường.

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