烧烤肉制品中3,4-苯并(a)芘检测的前处理方法  

Pretreatment methods for determination of benzo(a) pyrene in grilled meat products

作　　者：万红丽[1] 周光宏[1] 陈明[2] 徐幸莲[1] 吉艳峰[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点开放实验室,江苏南京210095 [2]江苏省农业科学院食品质量安全与检测研究中心,江苏南京210014

出　　处：《南京农业大学学报》2007年第4期140-143,共4页Journal of Nanjing Agricultural University

基　　金：江苏省自然科学基金项目(BK2005213)

摘　　要：采用超声提取、液液萃取和固相萃取联用,建立了烧烤肉制品中3,4-苯并（a）芘检测的前处理方法。结果表明：烤肉样品中的3,4-苯并（a）芘经超声处理8 min后用15 mL二甲亚砜液液萃取,再用C18固相萃取柱进行净化,回收率达到74.98%-108.82%,相对标准偏差为2.35%-3.82%,检测限为0.04μg·L^-1。该方法操作简单,所需时间短,提取效果好,适用于烧烤肉制品中3,4-苯并（a）芘残留检测的前处理。A method of pretreatment for determination of benzo（ a）pyrene in grilled meat products was established. Ultrasonic extraction, liquid-liqud extraction and solid phase extraction were used. The results showed that the benzo（a） pyrene from the grilled meat was extracted for 8 min with ultrasonic wave, then extracted with 15 mL dimethyl sulphoxide and cleaned with C18 column, the recovery were 74.98%- 108. 82%, the relative standard deviation were 2. 35% - 3.82%, and the detection limit was 0. 04 μg · L^-1. This method fits the pretreatment for residue determination of benzo（a） pyrene in grilled meat for its easy operation, short time and good results.

关 键 词：烧烤肉制品 3 4-苯并(a)芘 前处理 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]