毛细管气相色谱法测定油炸食品中特丁基对苯二酚的残留量  

Determination of TBHQ residue in fried food by capillary gas chromatography

作　　者：高广慧[1] 吴琼[1] 周兆梅[1] 慕善学[2] 

机构地区：[1]辽宁省食品药品检验所,辽宁沈阳110023 [2]沈阳药科大学高等职业技术学院,辽宁沈阳110026

出　　处：《中国食品卫生杂志》2012年第3期232-236,共5页Chinese Journal of Food Hygiene

摘　　要：目的建立毛细管气相色谱法测定油炸食品中特丁基对苯二酚的残留量。方法采用毛细管气相色谱法。色谱柱为HP-5弹性石英毛细管柱(30 m×0.25 mm,0.25μm);载气为氮气;检测器为FID;进样口和检测器温度均为250℃;柱温为220℃,保持15 min。结果特丁基对苯二酚在1.0～100.0mg/L的范围内线性关系良好,r=0.999 7;回收率为90.1%～106.8%(n=3);方法的检测限为0.5 mg/kg。结论本法灵敏度高、简便、易行,结果准确可靠,可为油炸食品的质量控制提供依据。Objective To establish a GC method for the determination of TBHQ residue in fried food. Methods A HP- 5 column was used for chromatography, FID was used as detector, and nitrogen was selected as carrier gas. The temperature for injector and detector was 250 ~C. The column temperature was set 220 ℃ for 15 min. Results A good linearity was obtained at the concentration of 1.0 - 100. 0 mg/L with a correlation of 0. 999. The average recovery was 90. 1 - 106. 8% （ n = 3） , and the limit of detection was 5 mg/kg. Conclusion This method is simple, accurate and convenient, and is very suitable for the quality control of TBHQ in fried food.

关 键 词：气相色谱法 特丁基对苯二酚 油炸食品 残留 食品安全 食品污染物 

分 类 号：R155.5[医药卫生—营养与食品卫生学] O657.71[医药卫生—公共卫生与预防医学]