火锅底料香辛料中蒂巴因假阳性干扰机制研究-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

火锅底料香辛料中蒂巴因假阳性干扰机制研究

Research on the false positive interference mechanism of thebaine in the spices of hot pot base materials

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250119001
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(13)
作者	廖林华, 蒋思雨*, 靳泽荣, 杨莉, 杨延康,
作者单位	四川敏恩检测技术有限公司; 成都圣恩生物科技股份有限公司
摘要	目的排查火锅底料中香辛料对质谱检测蒂巴因的假阳性干扰, 明确其干扰基质并优化检测方法。方法收集62种火锅底料中常用香辛料, 通过BJS 201802《食品中吗啡、可待因、罂粟碱、那可丁和蒂巴因的测定方法》筛查的假阳性问题, 进一步使用傅里叶变换离子回旋共振质谱法结合正压电喷雾电离全质谱扫描分析, 通过离子碎片解析锁定潜在干扰物, 并进行验证。结果检测发现月桂叶与荜拨提取物中存在与蒂巴因保留时间相近的干扰峰, 导致易被误判为阳性。其中干扰物分子量为311.381([M+H]+), 与蒂巴因理论值(311.375)偏差<2 ppm, 推测其为同分异构体。通过对推测的干扰物检测, 验证Launobine与Pisatin无干扰活性。结论香辛料中生物碱类物质对蒂巴因检测存在显著干扰, 建议通过优化质谱条件、引入核磁共振技术及完善前处理流程, 提升检测特异性与准确性, 避免假阳性误判。
Abstract	Objective To investigate false positive interference from spices in hot pot base materials during the detection of thebaine using mass spectrometry, identify interfering matrix components, and optimize analytical methods. Methods The 62 kinds of commonly used spices in hot pot bases were collected. The false positive issues screened by BJS 201802 Determination method of morphine, codeine, papaverine, noscapine and thebaine in food were further analyzed by Fourier transform ion cyclotron resonance mass spectrometry combined with positive pressure electrospray ionization full mass spectrometry scanning. The potential interfering substances were locked through ion fragment analysis and verified. Results The results showed that the detection found interference peaks with retention times similar to those of thebaine in the extracts of bay leaves and pepper, which could lead to false positive results. The molecular weight of the interfering substance was 311.3812 ([M+H]+), with a deviation of less than 2 ppm from the theoretical value of thebaine (311.375), suggesting that it was an isomer. Through the detection of the suspected interfering substance, it was verified that Launobine and Pisatin had no interfering activity. Conclusion The alkaloid substances in spices have significant interference with the detection of thebaine. It is suggested to improve the specificity and accuracy of the detection by optimizing the mass spectrometry conditions, introducing nuclear magnetic resonance technology and perfecting the pretreatment process to avoid false positive misjudgment.
关键词	罂粟碱,火锅底料,香辛料,假阳性
KeyWord	papaverine; hot pot base materials; spices; false positives interference
基金项目
页码	248-254

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引用本文

廖林华, 蒋思雨*, 靳泽荣, 杨莉, 杨延康. 火锅底料香辛料中蒂巴因假阳性干扰机制研究 [J]. 食品安全质量检测学报. 2025; 16; (13). 248 - 254.

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