GPC净化-GC-MS法测定烤鳗中硫丹及其代谢物残留  

Determination of Endosulfan and Its Metabolites Residues in Roasted Eel by GC/MS with GPC Purification

作　　者：刘海燕[1] 吕蓉[1] 凌晶[1] 刘针铃 左海根[1] 郭平[1] 

机构地区：[1]江西出入境检验检疫局检验检疫综合技术中心,江西南昌330000

出　　处：《食品研究与开发》2015年第23期117-120,共4页Food Research and Development

基　　金：江西省青年科学基金项目(20142BAB213028)

摘　　要：建立了烤鳗中α-硫丹、β-硫丹及硫丹硫酸酯残留的GPC净化-GC/MS检测方法。样品经丙酮等溶剂提取,凝胶渗透色谱(GPC)净化,GC-MS(NCI)检测和确证。α-硫丹、β-硫丹及硫丹硫酸酯混合标准溶液的质量浓度在0.5 g/L^20 g/L范围内线性关系良好,在烤鳗中不同质量浓度水平的加标平均回收率为76.9%~86.6%,相对标准偏差(RSD=6)为4.6%~7.6%,检出限(S/N=3)为0.01μg/kg^0.03μg/kg。An analytical method for the determination of alpha-Endosulfan, beta-Endosulfan and Endosulfan sulfate residues in Roasted Eel by GPC-GC/MS. Samples were extracted with acetone and other solvents,purified by GPC,then determined by GC- MS（NCI）. Good linear relationships were obtained between the peak areas and the concentrations of alpha endosulfan, beta-endosulfan and endosulfan sulfate within the range of0.5 g/L-20 g/L. The recovery of standard addition of pesticides in different concentration levels in roasted eel rate respectively were 76.9 %-86.6 %, relative standard deviation（RSD = 6） was 4.6 %-7.6 %. Method detection limit（S/N = 3） was 0.01 μg/kg-0.03 μg/kg.

关 键 词：凝胶渗透色谱(GPC) 气相色谱-质谱(GC-MS) 硫丹 硫丹硫酸酯 烤鳗 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]