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Publishing Language: Chinese | Open Access

Determination of 13 Diuretics in Animal-Derived Foods by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry

Xiaowei REN Lixin FANLiangna HELei SUN ( )Junmei MA ( )
Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050000, China
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Abstract

A novel efficient and accurate ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the detection of 13 diuretics in animal-derived foods was developed. The samples were extracted with acetonitrile or 90% acetonitrile solution and cleaned up on a PRiME HLB pass-through solid phase extraction (SPE) column. Then, an ACQUITY HSS T3 column (100 mm × 2.1 mm, 1.8 μm) was used for chromatographic separation by gradient elution using a mobile phase consisting of 5 mmol/L aqueous ammonium acetate and acetonitrile, and an electrospray ionization source (ESI) operated in both positive and negative ion scanning modes with multiple reaction monitoring (MRM) was used to detect the diuretics qualitatively and quantitatively. The results showed that the calibration curves for all the analytes exhibited good linearity with correlation coefficients above 0.9970. The limits of quantification ranged from 2.0 to 5.0 μg/kg. The recoveries of the proposed method ranged between 68.3% and 118.0%, with relative standard deviations (RSDs) between 0.47% and 9.5% (n = 6). This method is a fast, simple, accurate, and practical one for the detection of diuretics.

CLC number: O657.63 Document code: A Article ID: 1002-6630(2023)14-0360-08

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Food Science
Pages 360-367

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Cite this article:
REN X, FAN L, HE L, et al. Determination of 13 Diuretics in Animal-Derived Foods by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry. Food Science, 2023, 44(14): 360-367. https://doi.org/10.7506/spkx1002-6630-20220715-177

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Received: 15 July 2022
Published: 25 July 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).