气相色谱-电子捕获检测法测定酱油中1,3-二氯-2-丙醇的含量  

Determination of 1,3-dichloropropan-2-ol in soy sauce by gas chromatography with electronic capture detection

作　　者：赵文杰[1] 卢奎[1,2] 冯业振[2] 

机构地区：[1]河南工业大学化学化工学院,郑州450052 [2]河南工程学院,郑州450001

出　　处：《食品科技》2010年第11期285-288,共4页Food Science and Technology

基　　金：河南省重大科技攻关项目(0422031200);河南工业大学校基金项目(08XJC017)

摘　　要：采用柱层析的方法,用正己烷-乙醚(9∶1,v/v)的预淋洗液净化后用乙醚提取,经七氟丁酰咪唑(HFBI)衍生,最后用配有电子捕获检测器的气相色谱仪测定。结果表明,最低检测限为0.01μg/mL,当1,3-DCP的添加量范围为0.5μg/mL和1.0μg/mL时,回收率分别为74.72%和102.29%,相对标准偏差为2.73%～6.36%。方法准确,快速,灵敏度高。A gas chromatography methods was developed for detecting 1,3-dichloropropan-2-ol（1,3-DCP） in soy sauce.Sample were eluted from chromatography column with diether and the mixture of hexane： diethyl ether（9 ∶1,v/v） as eluant and then extracted with dither ether.After derivatised by HFBI the sample was detected by GC-ECD.The limit of quantitation of the method was 0.01 μg/mL.The ranges of the 1,3-DCP being 0.5 μg/mL and 1.0 μg/mL,the recoveries rates were 74.72% and 102.29%,respectively.RSD was 2.73%～6.36%.This method is reliable,fast and sensitivity.

关 键 词：气相色谱 电子捕获检测器 酱油 1 3-二氯-2-丙醇 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.71[轻工技术与工程—食品科学与工程]