sujianfeng
第21楼2009/09/21
图2 各种食品基质加标样品的UPLC-MS/MS提取离子流色谱图(m/z 142>94)
Fig.2 Extracted chromatograms from UPLC-MS/MS of various sample spiked with the standard(m/z 142>94)
加标水平(Spiked level):新鲜样品(flash sample)0.01 mg/kg;干制品(dried sample)0.04 mg/kg
新鲜样品(Flash sample):A.苹果(apple);B.菠菜(spinach);C.黄鱼(yellow croaker);D.烤鳗(frozen preparedeel);
E.葱(green onion);F.姜(ginger);G.韭菜(leeks);H.蒜(garlic)
干制品(Dried sample):I.小麦(wheat);J.干香菇(dried mushroom);K.茶叶(tea);L.黑胡椒粉(black pepper powder)