GC-MS测定油炸食品中的特丁基对苯二酚  

Determination of tertiary-butyl hydroquinone in fried foods by GC-MS

作　　者：李家珂 李伟[1] 李文红[1] 

机构地区：[1]新乡市疾病预防控制中心,河南新乡453000

出　　处：《河南预防医学杂志》2016年第9期657-660,共4页Henan Journal of Preventive Medicine

摘　　要：目的建立一种使用气相色谱-质谱联用仪测定油炸食品中的特丁基对苯二酚（TBHQ）的方法。方法样品经乙酸乙酯提取后，经正己烷-乙腈液液萃取除去脂肪，乙腈浓缩定容后进行色谱分析并计算含量。结果TBHQ色谱峰面积与浓度在Q1～10μg/mL的范围内呈良好的线性关系（r=0．9997）；方法检出限为0．001mg/kg；TBHQ的回收率为90．00％-105．00％，平均回收率96．90％（RSD=2．30％）。结论本方法操作简便，适用于油炸食品中特丁基对苯二酚的测定。Objective To establish the method of gas chromatography-mass spectrometry（GC-MS） for determination of tertiarybutyl hydroquinone （TBHQ） in fried foods. Methods The samples were extracted with ethyl acetate, liquid-liquid extraction to remove the fat by the hexane - acetonitrile, concentrated to certain volume by acetonitrile,and then chromatographic analysis and calculate the content.Results The linear relationship between peakarea and concentration of TBHQ was obtained at the range of 0.1 - 10 μg/mL （r=0.999 7 ） ; the detection limit was 0.001 mg/kg; Recovery was 90.00 %-105.00 %, and the average recovery rate was 96.90 % （RSD= 2.30 % ）.Conclusions The method is simple, applicable to the fried food in the determination of TBHQ.

关 键 词：特丁基对二苯酚 气相色谱-质谱联用仪 油炸食品 

分 类 号：R155[医药卫生—营养与食品卫生学]