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作 者:肖付刚 赵钧馨 孙军涛 王德国 郭志慧 刘燕 XIAO Fu-gang;ZHAO Jun-xin;SUN Jun-taol;WANG De-guo;GUO Zhi-hui;LIU Yan(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,School of Food and Bioengineering,Xuchang University,Xuchang 461000;Henan Institute of Product Quality Supervision and Inspection,Zhengzhou 450047)
机构地区:[1]许昌学院食品与生物工程学院河南省食品安全生物标识快检技术重点实验室,许昌461000 [2]河南省产品质量监督检验院,郑州450047
出 处:《食品科技》2018年第9期333-336,共4页Food Science and Technology
基 金:河南省科技计划项目(161100110700-2;172102110210);河南省高等教育教学改革研究与实践项目(2017SJGLX443)
摘 要:为了筛查市售高温肉制品中杂环胺的含量,建立了肉制品中2-氨基-3-甲基咪唑并[4,5-f]喹啉(2-amoin-3-methy benzimidazole and [4,5-f] quinoline,IQ)的高效液相色谱(HPLC)检测方法。IQ在(0.0004~0.25)mg/mL范围内,标准曲线线性良好,回归方程为y=95723x—573.24,相关系数(R^2)为0.9962,该方法的检出限为0.00015mg/mL。用此方法对市售28种肉制品进行了检测,其中5种检出IQ,最高含量为48.017μg/kg。For screening for heterocyclic aromatic amines(HAAs), a high performance liquid chromatography(HPLC) method for detecting 2-amoin-3-methy benzimidazole and [4,5-f] quinoline(IQ) in meat products was established. The regression equation of IQ was y=95723 x-573.24, correlation coefficient(R^2) was 0.9962, it was good linearity of standard curve from 0.0004 mg/mL to 0.25 mg/mL. The detection limit of the method was 0.00015 mg/mL. IQ were detected from 5 meat products in 28 meat products bought from market, the highest content of IQ was 48.017 μg/kg.
关 键 词:2-氨基-3-甲基咪唑并[4 5-f]喹啉 火腿肠 高效液相色谱
分 类 号:TS201.6[轻工技术与工程—食品科学]
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