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Vol. 26 No. 16 (2014): Vol 26 Issue 16

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Simultaneous Quantitative Determination of Four Kinds of Parabens in Soy Sauce by UPLC-MS/MS

https://doi.org/10.14233/ajchem.2014.16325
Jun-Xian Zhang
Key Laboratory of Tobacco Chemistry of Yunnan Province, Yunnan Academy of Tobacco Science, Kunming 650106, P.R. China; Laboratory for Conservation and Utilization of Bio-Resources & Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming 650091, P.R. China
Ming-Ming Miao
Key Laboratory of Tobacco Chemistry of Yunnan Province, Yunnan Academy of Tobacco Science, Kunming 650106, P.R. China
Xue-Mei Niu
Laboratory for Conservation and Utilization of Bio-Resources & Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming 650091, P.R. China
Jin-Zhu Li
Key Laboratory of Tobacco Chemistry of Yunnan Province, Yunnan Academy of Tobacco Science, Kunming 650106, P.R. China
Yi Han
Key Laboratory of Tobacco Chemistry of Yunnan Province, Yunnan Academy of Tobacco Science, Kunming 650106, P.R. China
Ke-Qin Zhang
Laboratory for Conservation and Utilization of Bio-Resources & Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming 650091, P.R. China
Cheng-Ming Zhang
Key Laboratory of Tobacco Chemistry of Yunnan Province, Yunnan Academy of Tobacco Science, Kunming 650106, P.R. China

Corresponding Author(s) : Cheng-Ming Zhang

969657214@163.com

Asian Journal of Chemistry, Vol. 26 No. 16 (2014): Vol 26 Issue 16

Abstract

A new method for simultaneous determination and quantitation of four kinds of parabens (methyl paraben, ethyl paraben, propyl paraben and butyl paraben) in soy sauce has been developed by using solid-phase extraction (SPE) combined with ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Two sample type (blended and brewed) were used for method evaluation. Recoveries were mostly higher than 90 %, method detection limits ranged from 0.55 to 2.08 ng mL-1 and method quantification limits were included between 1.84-6.92 ng mL-1. Due to matrix effect, quantitation was performed by referring to a matrix matched calibration curve, for each soy sauce typology. This method was also applied to commercial soy sauce samples, with good results.

Keywords

Parabens Soy sauce Solid-phase extraction UPLC-MS/MS
Zhang, J.-X., Miao, M.-M., Niu, X.-M., Li, J.-Z., Han, Y., Zhang, K.-Q., & Zhang, C.-M. (2014). Simultaneous Quantitative Determination of Four Kinds of Parabens in Soy Sauce by UPLC-MS/MS. Asian Journal of Chemistry, 26(16), 5082–5086. https://doi.org/10.14233/ajchem.2014.16325
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