多次顶空萃取-选择离子流动管-质谱法测定食用油中呋喃的气液分配系数  

Determination of furan partition coefficients in edible oils by multiple headspace extraction-selected ion flow tube-mass spectrometry

作　　者：孙兆昱 黄雪松[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品与发酵工业》2018年第2期223-227,共5页Food and Fermentation Industries

基　　金：广东省科技厅(2017A05056030);农业部公益性行业(农业)科研专项(201303077-5)

摘　　要：呋喃属于食品热加工过程中产生的潜在致癌物。为准确测定呋喃在食用油中的气液分配系数,采用多次顶空萃取-选择离子流管-质谱法测定封闭体系顶空中的呋喃含量,并根据分配系数定义和多次顶空萃取过程,建立了测定油中呋喃分配系数的数学关系式。结果表明,澳洲坚果油、大豆油、花生油、橄榄油中呋喃的分配系数为338.5、336.4、357.6、365.6(60℃时)。该方法具有良好的精密度(RSD<6.1%)和准确度,且简单、实用、不需要呋喃标样,所获得的数学关系式可作为其他挥发性成分分配系数测定的参考。Furan is a possible human carcinogen(Group 2B). To determine its partition coefficients(K) in edible oils,the furan was detected by the multiple headspace extraction-selected ion flow tube-mass spectrometry and the equation for K was established and validated. The results showed that the K values in macadamia,soy,peanut and olive oils are 338. 5,328. 4,336. 4,318. 6(60 ℃) respectively. The method has an excellent precision(RSD < 6.1%) and good accuracy. This method is simple,practical and does not need standard furan samples. The derived equation in this paper is valuable for the determination of the K value of other volatile compounds.

关 键 词：呋喃 分配系数 多次顶空萃取 选择离子流动管-质谱(SIFT-MS) 

分 类 号：O657.63[理学—分析化学] TS227[理学—化学]