doi:

DOI: 10.3724/SP.J.1123.2017.09028

Chinese Journal of Chromatography (色谱) 2018/36:1 PP.12-16

Determination of 6-benzylaminopurine in edible mushrooms by solid liquid extraction with low-temperature partition and high performance liquid chromatography-mass spectrometry


Abstract:
A simple method based on solid liquid extraction with low-temperature partition (SLE-LTP) coupled with high performance liquid chromatography-mass spectrometry (HPLC-MS) was developed for the determination of 6-benzylaminopurine (6-BA) in edible mushrooms. The samples were extracted with acetonitrile followed by low-temperature partition at -30℃ for 4 h. The separation was performed on a Hitachi LaChrom C18 column (250 mm×4.6 mm, 5 μm) with 0.02 mol/L ammonium acetate (containing 0.1% (v/v) glacial acetic acid)-methanol (6:4, v/v) as the mobile phases with isocratic elution. The compound was detected in positive electrospray ionization mode, and quantified by external standard method. The results showed that the limit of detection (LOD, S/N>3) for the analyte was 0.006 mg/kg, and the limit of quantification (LOQ, S/N>10) was 0.02 mg/kg. The calibration curve showed good linear in the range of 0.05-2.0 mg/L, and the correlation coefficient (r2) was 1.0000. The spiked recoveries were between 81.3% and 93.7% with the relative standard deviations (RSDs, n=6) of 0.7%-2.4% at the spiked levels of 0.1 mg/kg and 0.5 mg/kg. The developed method is simple, reliable and can be applied for the accurate determination of 6-BA residue in edible mushrooms.

Key words:high performance liquid chromatography-mass spectrometry (HPLC-MS),solid liquid extraction with low-temperature partition (SLE-LTP),6-benzylaminopurine (6-BA),edible mushrooms

ReleaseDate:2018-01-24 14:42:45



[1] Sanchez C. Appl Microbiol Biot, 2004, 64(6):756

[2] Greeshma P, Ravikumar K S, Neethu M N, et al. Int J Med Mushrooms, 2016, 18(3):235

[3] Kashina S, Flores Villavicencio L L, Zaina S, et al. Int J Med Mushrooms, 2016, 18(1):49

[4] Qiu C E, Tu J M, Wang W D, et al. Journal of Microbiology, 2001, 21(3):63邱昌恩, 涂俊铭, 王卫东, 等. 微生物学杂志, 2001, 21(3):63

[5] Wang Q, Liu M, Xu X C, et al. Journal of Hebei University (Natural Science Edition), 2012, 32(3):286王谦, 刘敏, 徐啸晨, 等. 河北大学学报(自然科学版), 2012, 32(3):286

[6] Sun D, Zhang H J. Anal Chim Acta, 2006, 557(1/2):64

[7] Ohashi F, Ueda S, Taguri T, et al. Appl Clay Sci, 2009, 46(3):296

[8] Pan B Z, Xu Z F. J Plant Growth Regul, 2011, 30(2):166

[9] United States Environmental Protection Agency (US EPA). The US EPA Pesticide Toxicity Database. (2009-10-19)[2016-08-22]. http://www3.epa.gov/pesticides/chem_search/ppls/072639-00003-20091019.pdf

[10] European Food Safety Authority (EFSA). EFSA J, 2010, 8(10):1716

[11] China Food and Drug Administration. 2015 Years No. 11 Bulletin of the China Food and Drug Administration. (2015-04-13)[2017-11-24]. http://www.sda.gov.cn/WS01/CL0050/118260.html国家食品药品监督管理总局. 国家食品药品监督管理总局公告2015年第11号. (2015-04-13)[2017-11-24]. http://www.sda.gov.cn/WS01/CL0050/118260.html

[12] Zhang W, He L S, Zhang R, et al. Food Chem, 2016, 207:233

[13] Lee S M, Kim J Y, Lee H J, et al. J Korean Soc Appl Bi, 2014, 57(1):83

[14] Wu P G, Tan Y, Zhang J, et al. Chinese Journal of Analytical Chemistry, 2014, 42(6):866吴平谷, 谭莹, 张晶, 等. 分析化学, 2014, 42(6):866

[15] Ma X F, Chen G, Qin D P, et al. Agrochemicals, 2016, 55(2):124马雪丰, 陈果, 秦德萍, 等. 农药, 2016, 55(2):124

[16] Kim K G, Park D W, Kang G R, et al. Food Chem, 2016, 208:239

[17] Xie H B, Zhou M Y, Zhao H F, et al. Chinese Journal of Chromatography, 2014, 32(5):493谢寒冰, 周明莹, 赵海峰, 等. 色谱, 2014, 32(5):493

[18] Liu H, Wu B, Yin Y, et al. Chinese Journal of Chromatography, 2013, 31(1):22柳菡, 吴斌, 殷耀, 等. 色谱, 2013, 31(1):22

[19] Zhang J, Wan H H, Zhang H. Chinese Journal of Chromatography, 2017, 35(9):963张婧, 万慧慧, 张华. 色谱, 2017, 35(9):963

[20] GB/T 23381-2009

[21] Sousa D A, Goncalves R M, Heleno F F, et al. Microchem J, 2014, 114:266

[22] Costa A I G, Queiroz M E L R, Neves A A, et al. Food Chem, 2015, 181:64