气相色谱-质谱法测定烤羊肉串中的多环芳烃  

Determination of Polycyclic Aromatic Hydrocarbons in Lamb Kebab by Gas Chromatography-Mass Spectrometry

作　　者：牛宏亮[1] 周围[1,2] 王波 

机构地区：[1]甘肃农业大学食品科学与工程学院 [2]甘肃出入境检验检疫局综合技术中心,兰州市730020

出　　处：《光谱实验室》2010年第4期1380-1384,共5页Chinese Journal of Spectroscopy Laboratory

摘　　要：建立烤羊肉串中多环芳烃的气相色谱-质谱(GC-MS)测定方法。样品经正己烷-二氯甲烷匀浆提取、氧化铝柱净化后,用GC-MS分离测定。在所建立的最佳实验条件下16种多环芳烃完全分离,回收率在77.5%—99.4%,之间,相对标准偏差(RSD)为2.24%—8.70%,检出限为0.009—0.120μg/mL。所建立的分析方法快速、简便,适合16种多环芳烃的检测分析。A method for the determination of polycyclic aromatic hydrocarbons in lamb kebab by GC-MS spectrometry has been established.The samples were extracted with hexane-dichloromethane homogenate and then cleaned up by the columns of neutral aluminum oxide.Finally,under the optimum condition,the 16 kinds of PAHs had been separated successfully.The recoveries of them are in the range of 77.5%—99.4% ,the relative standard deviation is between 2.24% and 8.70%.The detection limit is between 0.009μg/mL and 0.120μg/mL.The method is rapid,simple.Therefore,it is suitable for detection and analysis of PAHs.

关 键 词：气相色谱-质谱法 烤羊肉串 多环芳烃 

分 类 号：O657.63[理学—分析化学]