To established a method for the determination of Monascus pigments in foods by pass-through solid phase extraction combined with ultra-high performance liquid chromatography-tandem mass spectrometry (SPE-UPLC-MS/MS). Methods Sample was extracted by acetonitrile, purified by Oasis PRiME HLB (6 cc, 200 mg, Waters), Waters ACQUITY UPLC BEH C18 (100 mm×2.1 mm, 1.7μm) column was used for separation; ultra-performance liquid chromatography-triple quadrupole mass spectrometry was used for determination, and matrix matching standard method was used for quantitative analysis. Bean products, flour product, yogurt, fermented bean curd, coloring meat products and fruit juice were selected as substrates to verify the recoveries of 7 monascus pigments. Results In the validation, the recoveries of different concentrations of Rubropunctamine, Monascus amine, Monascin, Rubropunctation, Ankaflavin, Monascorubrin and Monascus red were 73.9%- 112.1% ,70.1%-92.6%, 72.4%~103.4%, 73.8%~93.5%, 73.4%~113.3%, 71.6%~105.7%, 75.0%~112.1% respectively; the relative standard deviation of 7 monascus pigments was 0.2%~15.7% .The detection limits of ankaflavin was 3.0 μg·kg-1,the rest 6 monascus pigments detection limit was 1.0 μg·kg-1.Conclusion The method is simple and rapid,with high sensitivity, good accuracy and precision, which can test 7 monascus pigments in different food, used matrix matching standard curve. |