摘要
采用超声波提取鱼肉样品,探索以下超声波条件对食品中多氯联苯提取效果的影响:溶剂用量、温度、超声功率、超声波提取时间。研究结果表明,最佳提取条件为:5g鱼肉样品用30mL正已烷提取,提取温度为35℃,超声波功率为90kHz,超声时间为120min。方法的回收率为40.7%～96.7%,平均为66.0%。当PCBs浓度在0.08μg/mL以下时,标准曲线的直线相关系数达到0.9966(n=4)。
Fish sample was extracted with ultrasonic extraction and effect of amount of solvent, temperature, ultrasonic power and extraction time on extraction rate was studied. The results indicated the optimal extraction conditions were as follows, extracting 5g of fish with 30ml hexane at 35℃ for 120min, the power of ultrasonic was 90KHz. The recovery of the method was 40.7%-96.7%, averaged at 66.0%. The calibration curve had a linear correlation coefficient of 0.9966 （n=4） when the PCBs concentration was lower than 0.08mg/kg.
出处
《中国酿造》
CAS
2012年第8期116-119,共4页
China Brewing
关键词
多氯联苯
超声波提取
气相色谱
鱼
polychlorinated biphenyls
ultrasonic wave extraction
gas chromatography
fish
