GC-MS法测定烟熏腊肉中的甲醛含量  

Determination of Formaldehyde Content in Smoked Meat by GC-MS

作　　者：芮露明[1] 彭增起[1] 汪敏[1] 张露[1] 姚瑶[1] 王复龙[1] 张雅玮[1] 惠腾[1] 李君珂[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2014年第8期142-146,共5页Food Science

基　　金：国家现代农业产业技术体系建设专项(nycytx-38)

摘　　要：以烟熏腊肉为研究对象,经过条件优化,建立用气相色谱-质谱测定烟熏肉制品中甲醛含量的方法。结果表明,最优的衍生化处理与萃取的条件为:加入0.3 mL 2,4-二硝基苯肼,衍生化温度60℃,衍生化时间30 min,用二氯甲烷进行萃取,萃取2次;根据已建立的烟熏腊肉中的甲醛检测方法,低、中、高3个水平的平均回收率依次为79.8%、84.0%以及89.4%;重复性相对标准偏差为2.89%,检出限为0.50 mg/kg。该方法简便快速、结果准确、灵敏度高,可作为测定烟熏肉制品中甲醛的有效方法。A method was developed for the determination of formaldehyde in smoked meat using gas chromatograph-mass spectrometer （GC-MS）.The optimal derivatization and extraetion conditions were determined as the follows：derivatization with 0.3 mL of 2,4-dinitrophenylhydrazine at 60 ℃ for 30 min,and two repeated extractions with dichloromethane.The average recoveries at low,moderate,and high spiked levels were 79.8％,84.0％ and 89.4％,repeatability.The repeatability expressed as relative standard deviation was 2.89％,and the detection limit was 0.50 mg/kg.The method is simple,rapid,accurate,and sensitive and can be used for the determination of formaldehyde in smoked meat.

关 键 词：甲醛 气相色谱-质谱 萃取 衍生 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]