摘要
建立了酱油中两种氯丙醇类化合物检测的气相色谱-质谱分析方法。样品中加入两种稳定性氘代同位素内标,经基质固相分散萃取(MSPD)分步提取、净化,七氟丁酰基咪唑衍生化后进行GC/MS测定。两种氯丙醇化合物的线性范围均为10～1600 ng,检出限为5μg/kg;回收率为99.5%～110%,RSD%为3.8%～6.6%。该方法测定灵敏度高,定性准确,选择性好,稳定性高,适合于样品中多种痕量氯丙醇类化合物的同时测定。
A gas chromatography/mass spectrometry（GC/ MS） method has been developed for determining simultaneously two chloropropanols in soy sauce.Samples were spiked with isotope internal standards,extracted by matrix solid-phase dispersion.They were derivatized with heptafluorobutyrylimidazole and then detected by GC-MS.The method has a good relationship at the range of 10～1600 ng;the detection limits reaching 5μg/kg;Recovery is 99.5%～110%,relative standard deviation（RSD）at range of 3.8 %～6.6 %.The method is sensitive,specific,high precision and good reproducibility.It is appropriate for identification and quantification of two chloropropanols in soy sauce.
出处
《中国调味品》
CAS
北大核心
2011年第5期88-90,120,共4页
China Condiment
关键词
酱油
氯丙醇
气相色谱-质谱法
soy sauce
chloropropanol
gas chromatography/mass spectrometry（GC/MS）
