Citation: LI Rong, HE Chunmei, BO Yanna, ZHANG Pengjie, ZHANG Xianchen, HU Yiguang, GAO Yongqing. Determination of seven fluorescent whitening agents in flour by high performance liquid chromatography-triple quadrupole mass spectrometry[J]. Chinese Journal of Chromatography, ;2017, 35(2): 162-168. doi: 10.3724/SP.J.1123.2016.10035 shu

Determination of seven fluorescent whitening agents in flour by high performance liquid chromatography-triple quadrupole mass spectrometry

LI Rong ^1, ,
HE Chunmei ^1,2 ,
BO Yanna ^1,3 ,
ZHANG Pengjie ¹ ,
ZHANG Xianchen ¹ ,
HU Yiguang ¹ ,
GAO Yongqing ²

1.
Zhongshan Entry-Exit Inspection and Quarantine Bureau, Zhongshan 528400, China;
2.
Guangdong Pharmaceutical University, Zhongshan 528458, China;
3.
Institute of Packaging Engineering, Jinan University, Zhuhai 519070, China

Received Date: 11 October 2016

Fund Project: Science and Technology Plan Project of General Administration of Quality Supervision Inspection and Quarantine of the People's Republic of China (No. 2015IK260)

A method for the determination of seven fluorescent whitening agents (FWAs) in flour by high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/MS) was developed. The samples were extracted with ethyl acetate. Then the extracts were centrifuged, concentrated, diluted with acetonitrile and analysed by HPLC-MS/MS. The analysis was carried out on a Phenomenex Kinetex C₁₈ column (100 mm×2.1 mm, 2.6 μm) by gradient elution with (A) 0.1% (v/v) formic acid in acetonitrile and (B) water. Electrospray ionization (ESI) source was operated in the positive mode using multiple reaction monitoring (MRM) scanning mode. The results were quantitated by external standard method. The results indicated that the method had good linear relationships with correlation coefficients (r) not less than 0.99. The limits of detection (LODs) were 0.50-2.65 μg/kg and the limits of quantitation (LOQs) were 1.60-8.80 μg/kg. The average recoveries (n=6) at three spiked levels were in the range of 64.8%-117.5%, and the relative standard deviations (RSDs) were in the range of 0.9%-14.4%. The method has the advantages of simple operation, high recovery and good precision. It is suitable for the simultaneous determination of the seven FWAs in flour.
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