HPLC同时检测肉制品中9种亚硝胺  

Screening for 9 nitrosamines in meat products sold in the market by HPLC

作　　者：肖付刚 赵钧馨 孙军涛 王德国 巴红杰 刘燕 XIAO Fu-gang;ZHAO Jun-xin;SUN Jun-tao;WANG De-guo;BA Hong-jie;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 45004)

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10期352-356,共5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：建立同时检测肉制品中9种亚硝胺(NDMA、NDEA、NDBA、NDPA、NMEA、NDPhA、NPIP、NPYR、NMOR)的HPLC检测方法,考察不同型号的色谱柱对检测分离效果的影响。结果表明:在浓度(0.2～20)ng/mL范围内,9种亚硝胺标准曲线的相关系数R2均在0.9968以上,方法相对标准偏差小于6%,检出限低于0.045 ng/mL。用此方法对市售28种肉制品进行筛查,其中19种样品检出亚硝胺,最高含量(NDMA)为1.77μg/kg。A high performance liquid chromatography（HPLC） method for the determination of 9 nitrosamines（NDMA, NDEA, NDBA, NDPA, NMEA, NDPhA, NPIP, NPYR, NMOR） in meat products was established, the effects of different types of column separation effect detection was studied. The results showed that the standard curve linear correlation coefficient（R2） of 9 nitrosamines were above 0.9968 from 0.2 ng/mL to 20 ng/mL; the relative standard deviation was less than 6%, the low detection limit was0.045 ng/mL. The nitrosamines were detected from 19 meat products in 28 meat products bought from market, the highest content of NDMA was 1.77 μg/kg.

关 键 词：火腿肠 高效液相色谱 亚硝胺 

分 类 号：O657.72[理学—分析化学]