摘要
本文概述了调味品中氯丙醇形成机理及毒性 ,报告调味品中氯丙醇的检测技术的研究过程 ,把其中最主要且成熟的三种气相色谱和质谱检测方法详细论述。 (1)衍生化气相色谱 /电子捕获检测法测定酱油中 3 -氯 -1,2 -丙二醇 (3 -MCPD) ;(2 )衍生化气相色谱 /质谱法测定酱油中 3 -氯 -1,2 -丙二醇 (3MCPD) ;(3 )衍生化气相色谱 /双串联质谱法同时测定酱油中 1,3 -二氯 -2 -丙醇、2 ,3 -二氯 -1-丙醇和 3 -氯 -1,2 -丙醇。应用以上完善的检验技术完成大量样品检测 ,全面对酱油企业进行管理 ,解决了输欧酱油遭禁问题 ,为酱油顺利出口做了大量工作。应用三种气相色谱和质谱方法检测调味品中氯丙醇含量 ,结果可靠 ,符合国家调味品最高残留量 (MRL)
This paper summarizes the forming mechanism and toxin of chloropropanol in condiment and reports the study of determination methods of cloropropanol in condiment by GC and GC/MS,including:(1) the method of simultaneous determination 3-monochloropropane-1,2-diol in condiment by GC/ECD;(2)the method of simulatneous determination 3-monochloropropane-1,2-diol in condiment by GC/MS;(3)the method of simultaneous determination 1,3-dichloro-2-propanol?2,3-dichloro-1-propanol and 3-monochloropropane- 1,2-diol in condiment by GC/MS/MS(double SRM).These methods have been applied to determination of a large number of condiment samples and guide enterprises to make quality management.
出处
《中国卫生检验杂志》
CAS
2002年第4期387-393,共7页
Chinese Journal of Health Laboratory Technology
