食品中β-環狀糊精之檢驗方法開發

Development of Test Method for β-Cyclodextrin in Food

洪于鈞(YU-JUN HONG)；林巧欣(CHIAO-HSIN LIN)；方俊仁(CHUN-JEN FANG)；詹怡軒(YI-HSUAN CHAN)；許哲綸(CHE-LUN HSU)；林雅姿(YA-TZA LIN)；黃守潔(SHOU-CHIEH HUANG)；曾素香(SU-HSIANG TSENG)；王德原(DE-YUAN WANG)

液相層析串聯質譜法 ； β-環狀糊精 ； 速食麵 ； 薯片 ； 飲料 ； 口香糖 ； liquid chromatography/tandem mass spectrometry ； β-cyclodextrin ； instant noodles ； potato chips ； beverages ； chewing gum

食品藥物研究年報

14期（2023 / 12 / 01）

70 - 78

繁體中文;英文

β-環狀糊精（β-Cyclodextrin）係由6個吡喃葡萄醣分子所組成之環狀寡醣，其特殊結構可增加客體分子的穩定性、溶解度、保存期限和顏色穩定性等功用，在食品工業、製藥和生物技術中被廣泛應用。本研究建立以液相層析串聯質譜法（Liquid Chromatography/tandem Mass Spectrometry, LC-MS/MS）分析食品中β-環狀糊精之檢驗方法，以速食麵、薯片、調味飲料及口香糖為測試基質，進行專一性、線性及基質效應、定量極限、準確度及重複性之評估。結果顯示，上述4種基質皆無干擾待測物之現象；所得之基質效應介於-25至-64%，具有訊號抑制之基質效應；其基質匹配檢量線於1－20 μg/mL之濃度範圍內線性程度皆良好；平均回收率介於90.3－103.5%之間，變異係數介於0.8－5.9%之間，本檢驗方法之定量極限，於速食麵、調味飲料及以薯（藷）類、麵粉或澱粉為原料之零食為0.1 g/kg，於口香糖為0.5 g/kg。再將本分析方法應用於市售產品，包括零食、調味飲料、口香糖等共計20件檢體，驗證所建立之檢驗方法適用性，結果均未檢出β-環狀糊精。

β-Cyclodextrin is a ring-shaped oligosaccharide composed of six glucopyranose. Its unique structure can enhance the stability, solubility, shelf life and color stability of guest molecules, and is widely used in foods, pharmaceuticals and biotechnology industries. An analytical method for determining β-cyclodextrin in food by liquid chromatography/tandem mass spectrometry(LC-MS/MS) was developed in this study. The specificity, linearity, matrix effect, limit of quantification (LOQ), accuracy and repeatability were evaluated by spiking β-cyclodextrin into the instant noodles, potato chips, beverages and chewing gums. The results showed that the β-cyclodextrin had matrix interference in all samples, and the obtained matrix effect ranged from -25 to -64%, with a signal-inhibiting matrix effect. Its matrix-matched calibration curve has good linearity in the concentration range of 1-20 μg/mL. The average recoveries of β-cyclodextrin were between 90.3-103.5%, and the coefficients of variation were between 0.8-5.9%. The LOQs for β-cyclodextrin in instant noodles, snacks (potato, flour or starch as ingredients) and beverages were 0.1 g/kg, and those in chewing gum and bubble gum were 0.5 g/kg. This method was further applied to 20 commercial samples, and the results showed that β-cyclodextrin was not detected.