气相色谱-三重串联四极杆质谱(GC-MS/MS)测定烘焙食品中15种邻苯二甲酸酯  

Determination of 15 phthalic acid esters in baked food by gas chromatography-triple quadrupole mass spectrometry

作　　者：王玉健[1] 黄惠玲[1] 梁振纲 候德莉 

机构地区：[1]海南出入境检验检疫局检验检疫技术中心,海口570311

出　　处：《分析试验室》2013年第10期58-62,共5页Chinese Journal of Analysis Laboratory

基　　金：国家质检总局科技计划项目(2013IK153);海南省重点科技计划项目(ZDXM20120039;ZDXM20120040);海南省自然科学基金项目(212018);海南出入境检验检疫局科研项目(HIKJ2007-05)资助

摘　　要：建立了气相色谱-三重串联四极杆质谱测定烘焙食品中15种邻苯二甲酸酯的方法。待测样品采用QuEChERS法进行前处理,采用电子轰击离子源(EI)、多反应监测(MRM)模式测定,外标法定量。15种邻苯二甲酸酯在0.05～8μg/mL范围内浓度与峰面积呈良好的线性关系,方法的检出限为0.025mg/kg,添加水平为0.025,0.050,0.10 mg/kg时15种邻苯二甲酸酯的平均回收率范围分别为89.9%～106%,相对标准偏差范围在3.5%～10%。本方法可用于烘焙食品中邻苯二甲酸酯的定性、定量检测。A gas chromatography-triple quadrupole mass spectrometric method was established for the determination of 15 phthalic acid esters in baked food.The sample was pretreated with QuEChERS,then was determined by EI source and MRM mode.The concentrations were quantified with the external method.The calibration curve was linear in the range of 0.05 ～ 8 μg / mL.The limit of detection（LOD） was 0.025 mg / kg.The average recoveries of 15 phthalic acid esters were between 89.9% and 106% at spiked levels of 0.025,0.050 and 0.10 mg / kg with relative standard derivations（RSDs） of 3.5% ～ 10%.The method was fast,convenient,accurate,and it could be used as a reliable method for quantitative determination of 15 phthalic acid esters in baked food.

关 键 词：三重串联四极杆质谱 气相色谱 邻苯二甲酸酯 烘焙食品 

分 类 号：O657.63[理学—分析化学]