碱化乙腈提取-高效液相色谱-串联质谱法测定含油辣椒酱中碱性橙2OA

The method specified in the current standard(GB/T 23496-2009)suffers from low recovery rates and inaccurate results in the determination of basic orange 2 in oily chili sauce.In response to these problems,this study established an accurate and efficient determination method by optimizing the pretreatment conditions.The extraction efficiency was compared among four solvents—anhydrous ethanol,alkalized methanol,acidified methanol,and alkalized acetonitrile.The results showed that alkalized acetonitrile exhibited the best extraction performance.The content of basic orange 2 in the positive sample was determined to be 1 257 µg/kg,which was `significantly higher than the result obtained by the standard method(33.4 µg/kg).Methodology validation demonstrated that the spiked recovery rates of the optimized method ranged from 98.8％to 101.5％,with relative standard deviations(RSDs)of 2.49％to 4.78％and a limit of detection of 0.5 µg/kg.This method effectively resolved the problem of incomplete extraction of basic orange 2 from oily matrices,significantly improving the accuracy and reliability of determination.This study provided technical support for the quality and safety supervision of oily condiments such as chili sauce.