摘要
基于气相色谱-串联质谱联用技术检测四川泡菜中7种挥发性亚硝胺,建立了7种亚硝胺的标准曲线方程,分析了检测方法的加标回收率、标准偏差和定量限,并测定了30个四川泡菜样品中的亚硝胺含量。结果显示,建立的7种挥发性亚硝胺检测方法的加标回收率为86.5%~112.4%,回收率的标准偏差为2.0%~6.7%,定量限为(0.04~0.39)μg/kg,表明该检测方法具有较好的准确性、重现性和灵敏性。3种类型四川泡菜中总亚硝胺平均含量均小于2μg/kg,表明四川泡菜具有较好的亚硝胺安全性。结果可为四川泡菜中亚硝胺的分析检测和安全评估提供有价值的参考。
An analytical method based on gas chromatography-tandem mass spectrometry （GC-MS/ MS） was developed for the determination of seven volatile nitrosamines in Sichuan pickles. Seven linear equations were fitted, and the recovery rate, standard deviation and quantitation limit of the method were calculated. Moreover, the nitrosamine content of 30 pickle samples was determined. It was found that the recovery rate, standard deviation and quantitation limit of the method were 86.5%-112.4%, 2.0%-6.7%, and （0.04-0.39）pg/kg, respectively. These findings suggested that the method had excellent accuracy, precision and sensitivity. The average nitrosamine content in the three types of Sichuan pickles was less than 2 pg/kg, indicating good nitrosamine safety of Sichuan pickles. This study could provide a valuable reference for the determination and assessment of nitrosamines in Sichuan pickles.
出处
《食品科技》
CAS
北大核心
2017年第7期305-308,共4页
Food Science and Technology
基金
国家自然科学基金项目(31601442)
