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1、 4 6 J_ Vo l. 4 No. 6 2013M 12 Journal of Food Safety and Quality Dec. , 2013 基金项目: a1S/9a 2013M=S/4aa1S/OS/1 Fund: Supported by the Ningxia Key Technology Research and Development Program, the Scientific Research Staring Foundation for the Returned Overseas Chinese Scholars, Ministry of Human Resou
2、rces and Social Security of the Peoples Republic of China and the Ningxia Science and Technology Development Program BT Joint first authors *通讯作者: , , 1Z_J_b E-mail: *Corresponding author: YAN Yong-Li, Professor, Ningxia Entry-Exit Inspection and Quarantine Bureau, No.135, Xuerong Road, Yinchuan 75
3、0001, China. E-mail: 0 - (IC/MS)E_ $ 周海波 , 陈 林, 闫永利*(a1_f , + 750001) 摘 要: 目的 y0 -/$sZEb方法 aT IonPac AS20|0s , EGCL30i KOH%!A , %!Aa |_b ESI-SIMSTSe0 (m/z=191), ib结果 ZE_K (S/N=3) 17.6 g/L, Oi 501000 g/LS=zL , LM1r=0.9992b200 g/LSA 8 Q , MS 0.77%bZEgr 5 $c , iFSl , lqv 95%b结论 ZEV$s1p , Ors2b 关键词: ;
4、01E ; $ Determination of citric acid in wine samples by ion chromatography- electrospray ionization tandem mass spectrometry (IC/MS) ZHOU Hai-Bo, CHEN Lin, YAN Yong-Li*(Ningxia Entry-Exit Inspection and Quarantine Bureau of Peoples Republic of China, Yinchuan 750001, China) ABSTRACT: Objective To es
5、tablish a rapid method for determination of citric acid in wine samples by ion chromatography-electrospray ionization tandem mass spectrometry (IC/ESI-MS) in the negative ESI and se-lected ion monitor (SIM) mode. Methods Citric acid was separated by high capacity and hydroxide selective column IonPa
6、c AS20 with KOH eluent generated from EGC. Peak area of citrate ion (m/z=191) was monitored for quantifying. Results The limit of detection was 17.6 g/L for citric acid. A linear calibration was obtained over the range from 50 to 1000 g/L with a correlation coefficient of 0.9992. The relative standa
7、rd deviation for 8 injections of standard solution (200 g/L) was 0.77%. This method was applied to detect the citric acid in different kinds of wine samples which were purchased in market, and the rates of recovery were higher than 95%. Conclusion The method could meet the requirements of quantitati
8、ve analysis of citric acid in wine 1836 J_ 4 samples, and also could improve the sensitivity and accuracy of the analysis. KEY WORDS: citric acid; IC/ESI-MS; wine (citric acid)ab , $TJ4$3b g , gqV 70%, - , BV|4b aVP$gz , Vv8a , ?%h1b8= , V? , iO9FE=q , PS , $PsK2-3byNJs/J!1ilb - , ZEAMEaMEa%5EasEa=M
9、; (fourier transform infrared, FT-IR)4 , ZE1aSabAME2 , )TN , aLa1b=2b?-13Q , -)14OnH , M_5b4a4|s#sZE , 1InJF , 1InJsb k40/ (reagent free ion chromatograph, RFIC) , OBS-) , B8sHW , NPn , h%!A , 4ZEC6bV$s1p , rsCb- , IC/T7a$8-9a10a11ak12JsXb70 -/%.dAM_24 , 4VLa Ms0#13, eL , 8!HWsHWbL0 -/My_ZE , TV , NEs2a)earTzb 1 材料与方法 1.1 仪器与试剂 0N (S Dionex ICS-3000), EGC%!A1?3 , _ Chromeleon 6.80T_ ; IonPac AS20|0s (2 mm50 mm); IonPac AG20 (2 mm50 mm); ASRS 300-2 mm |0bd (S Dionex MSQ plus), 0 (electrospray i
