摘要
将气相色谱-电子轰击离子源-质谱法(GC-EI-MS)应用于番茄沙司和辣椒酱中苏丹Ⅰ和苏丹Ⅱ添加剂的同时分析,并对两种化合物的EI-MS主要碎片离子的结构与断裂机理进行初步解析.分析方法的线性范围为24—800μg.kg-1,相关系数(R2)均大于0.993,相对标准偏差(RSD)均小于12.7%,样品的加标回收率为77.3%—106%,苏丹Ⅰ的方法检出限(LOQ)为7.8μg.kg-1,苏丹Ⅱ的LOQ为6.8μg.kg-1.
Gas chromatography-mass spectrometer equipped with election impact ionization source （GC-EI-MS）was put forward for the determination of Sudan Ⅰ and Sudan Ⅱ in foodstuffs. The faulted mechanisms of the fragment ions and the structures of them of Sudan Ⅰ and Sudan Ⅱ under election impact ionization were parsed. The linear range of the method was 25-800 μg·kg^-1 and the square correlation coefficients （R^2） was lager than 0. 993. The relative standard deviation（RSD） of the method was lower than 12.7%. The recovery values ranged from 77.3% to 106%. The limit of quantifaeation（LOQ） was 7.8 μg·kg^-1 for Sudan Ⅰ and 6. 8 μg·kg^-1 for Sudan Ⅱ.
出处
《环境化学》
CAS
CSCD
北大核心
2006年第5期639-643,共5页
Environmental Chemistry
关键词
番茄沙司
辣椒酱
苏丹Ⅰ
苏丹Ⅱ.
tomato sauces, hot chili sauces, Sudan Ⅰ , SudanⅡ.
