@article{FAN2023, 
author = {Lixin FAN and Junmei MA and Liangna HE and Xiaowei REN and Wenxuan JIA and Qiang LI},
title = {Determination of 11 Foodborne Stimulants and Five Alkaloids in Hot Pot Soup Base Seasoning Using Ultra-high Performance Liquid-Quadrupole-Time of Flight Mass Spectrometry},
year = {2023},
journal = {Food Science},
volume = {44},
number = {12},
pages = {360-367},
keywords = {ultra-high performance liquid chromatography, quadrupole-time of flight mass spectrometry, hot pot soup base seasoning, foodborne stimulants, alkaloids, qualitative screening and quantitative analysis},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220714-166},
doi = {10.7506/spkx1002-6630-20220714-166},
abstract = {A new method for rapid screening for and identification of 11 foodborne stimulants and five alkaloids in hot pot soup base seasoning by ultra-high performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF/MS) was developed. The analytes from samples were extracted with 80% aqueous acetonitrile, cleaned up on a PRiME HLB column, and separated on a Kinetex F5 column prior to qualitative screening and quantitative analysis in the high-resolution scanning mode using multiple reaction monitoring (MRM). The relative deviations of the exact mass numbers of the 16 compounds were less than 5.0 × 10-6, and the linearity of the calibration curves was good with correlation coefficient (R2) greater than 0.9970. The recoveries of the analytes were 75.2%–105.4%, with relative standard deviation (RSD) of 1.3%–7.4% (n = 6). The limit of detection (LOD) was 0.05–1.0 µg/kg, and the limit of quantitation (LOQ) was 0.10–2.0 µg/kg. The developed method is simple, rapid, accurate, and practical.}
}