林冬杰，陈炜瑶，王华
（梧州市食品药品检验所，广西梧州543002）

摘要：目的：研究以液相色谱-串联质谱联用法测定酱油中T-2 毒素含量的方法。方法：液相色谱-串联质谱法。用乙腈-0.1%甲酸溶液提取酱油，经C18 净化，电喷雾正离子多反应监测(MRM)模式检测。结果：T-2 毒素在1～25滋g/L的系列浓度范围呈线性相关，酱油中T-2 毒素的检测限为2.0滋g/kg，定量限为5.0滋g/kg，在2～20滋g/kg的添加浓度范围内平均回收率为85.5%～98.2%。结论：该方法灵敏度高，重现性好，可作为酱油中T-2 毒素残留量检测方法。

关键词： 酱油；LC-MS/MS；T-2 毒素

Determination of T-2 Toxin Residues in Soy Sauce by LC-MS/MS

LIN Dong-jie，CHEN Wei-yao，WANG Hua
（Guangxi Wuzhou Institute for Food and Drug Control，Wuzhou 543002，China）

Abstract: Objective To establish the LC-MS/MS method for determination of T-2 Toxin in soy. Methods：A liquid chromatography-tandem mass spectrometry （LC-MS/MS）method was established for the determination T-2 Toxin residues in soy sauce．The soy sauce were extracted by acetonitrile-0.1% methanoic acid，and was cleaned up by the
C18. T-2 Toxin was tested by positive electrospray ion source and multiple reactionmonitoring（MRM）mode. Results:The linear range of T-2 Toxin was within 1～25滋g/L（r=0.9996）．The limit of detection of T-2 Toxin was 2.0滋g/kg，and the limit of quantification was 5.0滋g/kg. The recoveries were between 85.5% and 98.2%. Conclusion: This method is sensitive and reproducible．This method call be applied for the determination of T-2 Toxin residues in soy sauce.

Key words: Soy；LC-MS/MS；T-2 Toxin

（2019年第22卷第3期）