气相色谱法测定熟肉制品中挥发性N-亚硝胺类化合物  

Determination of Volatile N-nitrosamine Compound in Cooked Meat Products by Gas Chromatography

作　　者：王瑞[1] 马俪珍[2] 方长发[2] 南庆贤[3] 

机构地区：[1]天津农学院农业分析实验室,天津300384 [2]天津农学院食品系,天津300384 [3]中国农业大学食品学院,北京100083

出　　处：《中国食品学报》2007年第2期124-127,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十五"科技攻关项目(2001BA501A11)

摘　　要：优化样品的前处理及色谱条件后,利用配有氢火焰检测器(FID)的气相色谱仪测定熟肉制品中N-亚硝基二乙胺(NDEA)的含量,结果显示,NDEA质量浓度在1～10μg/mL范围内呈良好的线性(R=0.999),平均回收率85%,RSD 4.3%。该方法检出限为0.8μg/mL。经检测,市售熟肉制品中NDEA含量基本符合国家限量标准(≤5μg/kg)。Gas chromatography equipped with FID （hydrogen flames detector） was used in the determination of N- nitrosodiethylamine contained in cooked meat products after optimized the sample pretreatment and the experimental conditions. The results showed that good linearity （r=0.999） was in the concentration range of 1.0～10.0 μg/mL, the recovery rate was 85% and the RSD was 4.3%. The detection limit of this method was 0.8μg/mL The contents of N-nitrosodiethylamine in cooked meat products which bought from market were determined and most of them were agreed with the limit of the national standard （≤5μg/kg） .

关 键 词：气相色谱 N-亚硝基二乙胺 熟肉制品 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]