GC-MS法测定黄酒中氨基甲酸乙酯含量的条件优化  

Optimization of Determination of Ethyl Carbamate Content in Yellow Wine for GC-MS Assay

作　　者：鲍会梅[1] BAO Huimei(School of Food, Jiangsu Food ＆ Pharmaceutical Science College （Huai＇an 223003)

机构地区：[1]江苏食品药品职业技术学院食品学院,淮安223003

出　　处：《食品工业》2018年第5期200-203,共4页The Food Industry

摘　　要：为了对黄酒中EC的检测条件进行优化,用气相色谱-质谱法测定黄酒中EC的含量。结果表明,黄酒中EC的含量为37.5μg/kg,在高、中、低加标浓度范围内回收率为100.8%,RSD(n=6)为2.3%,EC在0~250 ng/m L浓度范围内呈良好的线性关系,检出限为1.0μg/L,定量限为2.3μg/L。试验选择萃取柱的最佳体积为12 m L时回收率最高,样品进入萃取柱中的最佳静置时间为10 min,选用正己烷作为淋洗剂,当淋洗剂的RSD为5.12%时,乙酸乙酯-乙醚的洗脱效果最佳,洗脱后样品回收率为90%,吸附时间为30 min。气相色谱-质谱法具有操作简便、能快速检测等优点,适用于黄酒中EC的测定。To optimize the optimum conditions for the determination of ethyl carbamate in rice wine,the determination of ethyl carbamate in Chinese rice wine was used by gas chromatography mass spectrometry.The results showed that the content of ethyl carbamate in Yellow Wine was 37.5 μg/kg.In the low concentration range of high school,the recovery rate was 100.8%.The precision parallel experiment RSD（n=6） was 2.3%,ethyl carbamate in 0-250 ng/m L showed a good linear relationship.The detection limit was 1.0 μg/L,and the limit of quantification was 2.3 μg/L.The best volume extraction column was 12 m L,and recovery rate was the highest.Sample extraction into column in the best holding time was 10 min,n-hexane as eluent,elution agent RSD was 5.12%,the elution effect of ethyl acetate and ethyl ether,the eluted sample recovery rate was 90%,and the adsorption time was 30 min.Gas chromatography-mass spectrometry（GC-MS） was simple and quick to detect.It is suitable for the determination of ethyl carbamate in rice wine.

关 键 词：气相色谱-质谱法(GC-MS) 黄酒 氨基甲酸乙酯(EC) 

分 类 号：O657.63[理学—分析化学] TS262.4[理学—化学]