超声波萃取-液相色谱-质谱法测定蔬菜中的酞酸酯  

Determination of phthalates in vegetables by liquid chromatography-electrospray ionization mass spectrometry

作　　者：丛惠芳[1] 王丽霞[1] 邵蕾[1] 

机构地区：[1]中国农业大学烟台研究院,烟台264670

出　　处：《食品科技》2008年第8期222-224,共3页Food Science and Technology

基　　金："十五"重大科技专项项目

摘　　要：采用超声波萃取-液相色谱-质谱法测定保护地蔬菜中4种酞酸酯(PAEs)含量,研究保护地不同品种蔬菜中PAEs的污染状况。PAEs的添加回收率为82.7%～106.9%,RSD为1.9%～6.7%,检出限酞酸二甲酯(DMP)为0.988ng,酞酸二乙酯(DEP)为0.749ng,酞酸二丁酯(DBP)为0.702ng,酞酸二异辛酯(DEHP)为1.920ng。该方法前处理简单,具有较高的准确度和灵敏度。The contents of phthalates（PAEs） in vegetables were studied by liquid chromatography-electrospray ionization mass spectrometry. The contents of PAEs in vegetables were detected. The result showed that the recoveries were from 82.7% to 106.9%, RSD was from 1.9% to 6.7%, limit of detection of dimethylphthalate（DMP） was 0.988 ng, diethyl-phthalate（DEP） was 0.749 ng, di-n-butyl phthalate（DBP） was 0.702 ng, di-2-ethylhexyl phthalate（DEHP） was 1.920 ng. The method presented the advantages of simple pretreatment, high precision and high sensitivity.

关 键 词：液相色谱-质谱 蔬菜 酞酸酯 

分 类 号：TS207[轻工技术与工程—食品科学]