Determination of benzaldehyde residues contents in honey by HPLC-MS using Rhodamine B hydrazide as the pre-column derivatization Reagent
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(College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China)

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    Abstract:

    A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05~6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 ng/mL, respectively. The standard recovery rate was 93.3%~104.0%, and the relative standard deviation was 0.8%~2.6%. The method was high selectivity and high sensitivity, and suitable for the determination of benzaldehyde residues in honey.

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彭雪,韩瑞,陈栎颖,等.罗丹明B酰肼柱前衍生—高效液相色谱—质谱联用法测定蜂蜜中的苯甲醛残留量[J].食品与机械英文版,2018,34(12):38-42,59.

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History
  • Received:August 09,2018
  • Revised:
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  • Online: March 17,2023
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