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原文由 johne0212(johne0212) 发表:
In powdered spices and sauces: extraction of the dyes with acetonitrile followed by a centrifugation; filtration of the resulting supernatant through a 0.45 m membrane filter.
In oleoresins: extraction of the dyes with ethyl acetate + cyclohexane 1+1 (v+v); clean-up by GPC; evaporation to dryness of the GPC fraction and redissolution of the residue in acetonitrile.
Further identification and quantitation (if needed) of the analytes under survey by LC-ESI-MS/MS operating in selected reaction monitoring (SRM) and using the positive ionisation mode.
Each matrix is analyzed in duplicate: once as such and once spiked with 50 µg dye per kg product.
上面是不同基质的处理方法，但是加标回收率肯定做不到100%，不管用的是HPLC还是LC-MS/MS，所以推荐用的是加标定量方法对阳性样品进行定量。
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