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A graphene tip coupled with liquid chromatography tandem mass spectrometry for the determination of four synthetic adulterants in slimming supplements.
- Source :
-
Food chemistry [Food Chem] 2017 Jun 01; Vol. 224, pp. 329-334. Date of Electronic Publication: 2016 Dec 28. - Publication Year :
- 2017
-
Abstract
- Slimming supplements were popularly sold online driven by the increasement of obesity and the development of social networking platform. However, events of drug abuse in slimming supplements were also frequently reported. In this study, a graphene tip solid-phase extraction (Gtip SPE) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method was established for determining fenfluramine, phenolphthalein, bumetanide, and sibutramine in slimming supplements. It was validated in terms of linearity (0.9985-0.9995), LOD (1.8ngmL <superscript>-1</superscript> ), LOQ (5.6ngmL <superscript>-1</superscript> ), intra-day precision (<5.1%), inter-day precision (<7.3%), and recovery (82.9-95.2%). Sibutramine is the most commonly used drug, which was detected in Bihais, Galong, and Aolist, with content 12.4, 3.6, 20.3mgg <superscript>-1</superscript> , respectively. Phenolphthalein was also found with content lower than 5.2mgg <superscript>-1</superscript> . The successful application of Gtip SPE and UPLC-MS/MS method indicated its advantage in analyzing low level of contaminates resulted from violation of regulation.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)
- Subjects :
- Bumetanide analysis
Cyclobutanes analysis
Fenfluramine analysis
Limit of Detection
Phenolphthalein analysis
Reproducibility of Results
Sensitivity and Specificity
Solid Phase Extraction
Appetite Depressants analysis
Chromatography, Liquid
Dietary Supplements analysis
Graphite chemistry
Tandem Mass Spectrometry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 224
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 28159275
- Full Text :
- https://doi.org/10.1016/j.foodchem.2016.12.091