目的:全面分析外卖膳食中的微量营养素含量,基于样品基质,探索了外卖膳食中常见维生素的同时检测方法,并结合电感耦合等离子体质谱(ICP-MS)检测常见元素对外卖餐中微量营养素的含量进行分析。
方法:随机抽取57份外卖餐进行分析。用高效液相色谱-紫外检测器串联荧光检测器对样品进行酶解预处理后测定维生素,水解和提取。分离在C_(18)柱(250mm×4.6mm,5μm),离子对酸性试剂为水溶性维生素的流动相,甲醇为脂溶性维生素。维生素B_1,维生素B_2,烟酸,用紫外检测器(UVD)检测烟酰胺和维生素A,而维生素B_6和E采用荧光检测器(FLD)。钙的元素分析,镁,钠,钾,锌,根据GB5009.268-2016,采用ICP-MS对外卖膳食中的硒和铜进行综合评价。
结果:通过优化色谱和样品预处理条件,所建立的检测方法的灵敏度可以满足微量营养素评价的需要,维生素的检出限和定量限范围为0.002-0.098mg/100g和0.007-0.327mg/100g,分别。获得了良好的精度(<10%)。加标回收率为80.5%-103.8%(n=6)。结果表明,外卖餐的微量营养素含量普遍较低。维生素检出率为21.1%~98.2%。
结论:所提出的方法简单、灵敏,在收集的外卖餐中,维生素和元素的含量较低。
OBJECTIVE: To comprehensively analyze the trace nutrient contents in take-away
meals, the simultaneous detection method of common vitamins in take-away
meals were explored based on the samples' matrix, and the content of trace nutrients in take-away
meals was analyzed combined with inductively coupled plasma-mass spectrometry(ICP-MS) detection of common elements.
METHODS: Fifty-seven take-away
meals were collected randomly and analyzed. Vitamins were determined by high performance liquid chromatography-ultraviolet detector tandem fluorescence detector after pretreatment of samples including enzymatic digestion, hydrolysis and extraction. The separation was performed on a C_(18) column(250 mm×4.6 mm, 5 μm) with ion-pair acid reagents as the mobile phase for water-soluble vitamins and methanol for fat-soluble vitamins. Vitamin B_1, vitamin B_2, nicotinic acid, nicotinamide and vitamin A were detected by ultraviolet detector(UVD), while vitamin B_6 and E by fluorescence detector(FLD). Elemental analysis of calcium, magnesium, sodium, potassium, zinc, selenium and copper in the take-away meals was carried out according to GB 5009.268-2016 by ICP-MS to comprehensively evaluate the contents of micronutrients.
RESULTS: Through optimization of chromatography and sample pretreatment conditions, the sensitivity of the established detection method can meet the needs of micronutrient evaluation with the detection limits and quantification limits of vitamins in the range of 0.002-0.098 mg/100 g and 0.007-0.327 mg/100 g, respectively. Good precision was obtained(<10%). The spiked recovery rates were 80.5%-103.8%(n=6). The result showed that the contents of micronutrients in take-away
meals were generally low. The detection rates of vitamins ranged from 21.1% to 98.2%.
CONCLUSIONS: The proposed method is simple and sensitive, and the contents of vitamins and elements determined were low in the collected take-away meals.