气相色谱-质谱法测定市售酱油中塑化剂  

Determination of Plasticizer in Soy Sauce

作　　者：周菊峰[1] 刘文奇[1] 李河冰[1] 

机构地区：[1]湘南学院化学与生命科学系,湖南郴州423000

出　　处：《粮食科技与经济》2015年第3期40-42,52,共4页Food Science And Technology And Economy

基　　金：湖南省教育厅科学研究项目(10C1234);湘南学院科研基金资助项目(09Y028)

摘　　要：利用气相色谱-质谱联用(GC-MS)对市售20种酱油样品的塑化剂含量进行测定。试验测得20种酱油样品中DINP残留量全部合格,DEHP、DBP含量超出GB 9685-2008标准规定最大残留量的样品数分别为85%、100%,需引起食品监管部门及生产厂家的重视。The content of plasticizer in 20 kinds of soy sauce sold in market was determined with gas chromatography-mass spectrometry （GC-MS）.It was shown in the result that the residual of DINP, existing in all 20 kinds of measured soy sauce, was all qualified. But the residual of DEHP and DBP in 85% or 100% respectively of examples was beyond the maximum residue limited in national standard GB 9685-2008, it should be taken seriously by food regulators and manufacturer.

关 键 词：塑化剂 酱油 气相色谱-质谱 含量测定 

分 类 号：TS264.21[轻工技术与工程—发酵工程]