摘要
N-二甲基亚硝胺是亚硝胺类化合物中毒性最强的一种,在食品加工或储存过程中均可产生,但其检测方法多样且操作繁琐、准确率低。QuEChERS法前处理结合气相/液相色谱-质谱分析技术以操作简单、提取净化效果好、灵敏度高、回收率稳定以及能有效地提高检测速率和通量等优势,在食品中N-二甲基亚硝胺的测定中得到了广泛的应用。本文通过对食品中N-二甲基亚硝胺的前处理方法、检测设备、检测参数进行比较,分析不同检测方法的优缺点。
N-dimethylnitrosamine is one of the most toxic nitrosamine compounds and can be produced in the process of food processing or storage.The detection methods are various with tedious operation and low accuracy.QuEChERS pretreatment combined with GC/LC-MS has been widely used in the determination of N-dimethylnitrosamine in food due to its advantages of simple operation,good extraction and purification,high sensitivity,stable recovery and effective improvement of detection rate and throughput.The pretreatment methods,detection equipment and detection parameters of N-dimethylnitrosamine in food were compared to analyze the advantages and disadvantages of different methods.
作者
沈祥震
明双喜
泮秋立
刘伟
杨颖
吴裕健
解恒杰
张然
SHEN Xiangzhen;MING Shuangxi;PAN Qiuli;LIU Wei;YANG Ying;WU Yujian;XIE Hengjie;ZHANG Ran(Shandong Institute for Food and Drug,State Key Laboratory of Market Regulation,Regulation Technology of Meat and Meat Products,Shandong Ji’nan 250101,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2023年第2期311-317,共7页
Chinese Journal of Food Hygiene
