食品中多环芳烃的快速荧光检测  

Determination of Polycyclic Aromatic Hydrocarbons in Food by Synchronous Fluorescence Spectrometry

作　　者：金玲[1] 马睿[1] 张轶妹 何立芳[1] 

机构地区：[1]龙岩学院化学与材料学院,福建龙岩364012

出　　处：《广州化工》2014年第23期140-142,176,共4页GuangZhou Chemical Industry

基　　金：福建省大学生创新创业训练计划项目;福建省自然科学基金项目(2013J01051)

摘　　要：建立了油炸、烧烤类食品中多环芳烃的同步荧光测定方法。样品经甲醇－氢氧化钾皂化，环己烷提取，硅胶柱净化，用同步荧光光谱测定。其多环芳烃（PAHs）的回收率为：83．98％～101．70％，相对标准偏差为：0．62％～1．42％。所建立的分析方法快速、简便，适合多环芳烃的检测分析。Determination of polycyclic aromatic hydrocarbons in deep-fried delicatessen and smoked food was established by synchronous fluorescence spectroscopy.The samples were extracted with cyclohexane after methanol-potassium hydroxide aponification and cleaned up by the columns of neutral silica gel.The PAHs in the samples were separated and quantified by the proposed method.The recoveries of the method ranged from 83.98%to 101.70%and the relative standard deviations were 0.62% to 1.42%.This method was sensitive, accurate and suitable to determinate PAHs in baked food.

关 键 词：恒波长 同步荧光光谱法 多环芳烃 食品 分析测定 POLYCYCLIC AROMATIC hydrocarbons ( PAHs) 

分 类 号：TS261.7[轻工技术与工程—发酵工程]