液相微萃取/气相色谱-质谱法分析食品中的防腐剂和抗氧化剂  

Determination of Preservatives and Antioxidants in Food by Liquid-Phase Microextraction with Gas Chromatography-Mass Spectrometry

作　　者：向俊[1] 徐建双[1] 毛丽秋[1] 

机构地区：[1]湖南师范大学化学生物学及中药分析教育部重点实验室,湖南长沙410081

出　　处：《分析科学学报》2010年第2期187-190,共4页Journal of Analytical Science

基　　金：湖南省自然科学基金(No.09JJ5006);湖南省高校创新平台开放基金(No.09K027);长沙市科技计划重点项目(No.K0904129-11)

摘　　要：采用液相微萃取/气相色谱-质谱联用测定食品中的四种防腐剂和三种抗氧化剂。优化后的萃取条件为:2.0μL甲苯作萃取剂,微液滴在样品中深度为0.85cm,搅拌速度800r/min,萃取时间25min,溶液的pH=3,加入盐的质量浓度为10%。该方法线性范围为0.5～400mg/kg,检出限0.01～1.2mg/kg,加标回收率93.7%～113.4%,相对标准偏差2.7%～8.6%。A liquid-phase microextraction （LPME） method was developed for the determination of four preservatives and three antioxidants in food by gas chromatography-ion trap mass spectrometry（GC-IT/MS）. The optimal LPME conditions,2.0 μL of toluene,0.85 cm of the depth of microdrop,800 r/min of stirring rate,25 min of extraction time,10% salt and pH=3 were obtained. The conditions were used for analysis of preservatives and antioxidants in foods. The analytical results showed that the working curves for 7 preservatives and antioxidants were linear in the range of 0.5~400 mg/kg by GC-MS on selective ion storage mode. The detection limits were between 0.01 mg/kg and 1.2 μg/kg,and the overall recoveries were 93.7% to 113.4% with the relative standard deviations of 2.7%~8.6%.

关 键 词：液相微萃取 气相色谱-离子阱质谱 防腐剂 抗氧化剂 

分 类 号：O657.63[理学—分析化学]