UHPLC-MS Determination of 5 Poisonous Peptides in Mushrooms
摘 要
采用超高效液相色谱-质谱法测定蘑菇中α-鹅膏毒肽、β-鹅膏毒肽、γ-鹅膏毒肽、二羟鬼笔毒肽和羧基二羟鬼笔毒肽等5种毒肽的含量。均质后的样品用甲醇超声提取15 min,离心后,上清液置于50℃水浴中用氮气吹干,残留物用甲醇(1+9)溶液溶解并定容至3 mL,再用0.2 μm滤膜过滤,滤液经HLB固相萃取柱净化。以Acquity UPLC HSS T3色谱柱为固定相,以不同体积比的含5 mmol·L-1乙酸铵的0.1%(体积分数)甲酸溶液和甲醇混合液为流动相进行梯度洗脱,串联质谱分析中采用电喷雾正离子源和多反应监测模式。5种毒肽的质量浓度均在0.05~1.00 mg·L-1内与其对应的峰面积呈线性关系,检出限(3S/N)为0.100~0.300 mg·kg-1。加标回收率为54.9%~106%,测定值的相对标准偏差(n=6)均小于7.5%。
Abstract
UHPLC-MS was applied to the determination of 5 poisonous peptides, i.e. α-amatoxins, β-amatoxins, γ-amatoxins, dihydroxy-phallotoxins and carboxyl dihydroxy-phallotoxins in mushrooms. The homogenized sample was extracted ultrasonically for 15 min with methanol. After centrifugation, the supernatant was evaporated to dryness by N2-blowing in a water bath at 50℃ and then the residual was dissolved and made up to 3 mL with methanol (1+9) solution. After filtering on 0.2 μm filtering membrane, the filtrate was purified with solid phase extraction column. Acquity UPLC HSS T3 chromatographic column was used as stationary phase, and the mixture of 0.1% (φ) formic acid solution (containing 5 mmol·L-1 ammonium acetate) and methanol mixed in different ratios was used as mobile phase in gradient elution. ESI+ and multi-reactions monitor mode were adopted in MS/MS. Linear relationships between values of peak area and mass concentration of the 5 poisonous peptides were kept in the same range of 0.05-1.00 mg·L-1, with detection limits (3S/N) in the range of 0.100-0.300 mg·kg-1. Values of recovery found by standard addition method were in the range of 54.9%-106%, and values of RSDs (n=6) were less than 7.5%.
中图分类号 O657.63 DOI 10.11973/lhjy-hx201902014
所属栏目 工作简报
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收稿日期 2018/4/19
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备注赵丽,主管技师,硕士,研究方向为理化检验
引用该论文: ZHAO Li,ZHANG Ruiyu,LIN Ji,LIANG Zhijian,SHI Zhen. UHPLC-MS Determination of 5 Poisonous Peptides in Mushrooms[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2019, 55(2): 201~204
赵丽,张瑞雨,林佶,梁志坚,师真. 超高效液相色谱-质谱法测定蘑菇中5种毒肽[J]. 理化检验-化学分册, 2019, 55(2): 201~204
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【2】金连梅,李群.2004-2007年全国食物中毒事件分析[J].疾病监测, 2009,24(6):459-461.
【3】WIELAND H. Peptides of poisonous Amanita mushrooms[M]. Berlin:Springer-Verlag, 1986.
【4】包海鹰.毒蘑菇化学成分与药理活性的研究[M].呼和浩特:内蒙古教育出版社, 2006.
【5】陈作红,胡劲松.鹅膏肽类毒素检测方法的历史与现状[J].食品科学, 2014,35(8):11-16.
【6】BERGER K J, GUSS D A. Mycotoxins revisited:Part Ⅰ[J]. The Journal of Emergency Medicine, 2005,28(1):53-62.
【7】KARLSON-STIBER C, PERSSON H. Cytotoxic fungi-an overview[J]. Toxicon, 2003,42(4):339-349.
【8】CHEN Z H, ZHANG P, ZHANG Z G. Investigation and analysis of 102 mushroom poisoning cases in Southern China from 1994 to 2012[J]. Fungal Diversity, 2014,64(1):123-131.
【9】张秀尧,蔡欣欣,张晓艺,等.超高效液相色谱-二极管阵列检测法快速测定毒蘑菇中5种毒肽[J].浙江预防医学, 2016,28(2):214-216.
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