etermnaton of carse erose ansoraen n foou Determination of icariside, hyperoside and psoralen in food by liquid cromatoratanem mass sectrometrchromatography -tandem mass spectrometry

A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was built A h C S/MS) h to determine icarside, hyperoside and psoralen in food. The samples were extracted with 70% methanol , g pe rm ce q d om g p y t d m a s sp me y ( met od as b the solid and sem-solid hotpot seasoning samples were purified by solid phase extraction column, and to d erm id , hyp ro d d p n d sample were x d w h 70% m , th o d d em solid hotpot sea o ng samp we e pur d by so d ph then determined by HPLC-MS/MS. Acetonitrile and 0.1% formic acid solution were used as the mobile o olu , and phase, and the gradient elution was adopted for analysis. The analytes had good linearity in the range h d min d by HPLC M ce nt il d 0 fo ac d o uti were u d s he b of 0.05-100 ng/mL, and the correlation coeffificients (R2) were greater than 0.999. In this method, the phase, nd t g ad lu wa ad p d for a aysis. yte had good l ne ri y h r ng limits of quantitation (LOQ) of psoralen, icariside and hyperoside in liquid samples were 1.25, 25.0 and o 0.05 00 ng/mL, and the o io co ffc s ( ) w re gr ate th 0999 is m thod, e limit of u 12.5 mu g/L, respectvely; while the LOQs of psoralen, icariside and hyperoside in solid samples and hotpot ti n ( Q) f psorale , ic de nd ype de qud a pes w 1 , 25. a d seasoning samples were 1.25, 25.0 and 12.5 mu g/kg, respectively. The liquid beverage, solid beverage, health 5 mu g pe y; whil the Qs of psor , ri de and yp ro id d samp d h po food (in the form of oral liquid, capsule, tablet), integrated alcoholic beverage and solid hotpot seasoning s oni g mp w 1 25, 25 5 mu g/k , re p c v ly T e qud b v ge olid bev r g , a were selected as representative samples and used for method validation. The average spiked recoveries at d (n he f l q d, psu , b ), n g ed a holc b ver g d d h tp o g we s ected s repres ntat ve s p s nd d method va idati The verag pi d e over e 3 levels (LOQ, 2 LOQ, 10 LOQ) were in the range of 83.7%-115.0%, and the relative standard deviations were in range of 0.5%-9.4% (n = 6). The method is rapid, accurate and sensitive, which is suitable for the ve ( Q, 2 LOQ, 10 LOQ) we e i r ge 3. % 5 %, a d he ive a d rd de ia on w i g f 5 9 ( 6). Th hod r pd, a u te a d sen iv , wh simultaneous determination of icariside, hyperoside and psoralen in different food matrices. en caemo oocence. usnservces sever .. on beaf of e (c) 2023 Beijing Academy of Food Sciences Publishing services by Elsevier BV on behalf of KeAi Communications Co Ltd This is an open access artice under the CC BY-NC-ND license ., .-- cense Communications Co, Ltd This is an open access article under the CC BY-NC-ND license (http://creativecommonsorg/licenses/by nc nd/40/) :.--.. (http://creativecommons.org/licenses/by-nc-nd/4.0/)