鱼酱油中三种亚硝胺含量的测定  

Determination of Three Nitrosamines in Fish Sauce

作　　者：湛恒乐 魏嘉良 郑国华 许青 雷红涛[1] ZHAN Heng-le;WEI Jia-liang;ZHENG Guo-hua;XU Qing;LEI Hong-tao(South China Agricultural University,Guangdong Guangzhou 510650;Cas Testing Technical Services(Guangzhou)Co.,Ltd.,Guangdong Guangzhou 510650,China)

机构地区：[1]华南农业大学,广东广州510650 [2]中科检测技术服务(广州)股份有限公司,广东广州510650

出　　处：《广州化工》2021年第20期72-74,共3页GuangZhou Chemical Industry

摘　　要：建立了出一种利用液相色谱-三重四极杆质谱法同时测定鱼酱油中三种亚硝胺的含量的方法。鱼酱油中的亚硝胺化合物经椰子壳活性炭萃取小柱吸附后,使用乙腈洗脱并使用液相色谱-三重四极杆质谱仪分析。亚硝胺通过甲醇-0.1%甲酸水溶液进行等度洗脱,经过反相色谱柱分离后,在MRM正离子模式下分析。结果表明,亚硝胺重复性试验在5.0%~9.9%之间,回收率在76.2%~90.8%之间,检出限在1.0~2.7μg/kg之间,该方法数据可靠、操作简单快捷、灵敏度高。A method for simultaneous determination of three nitrosamines in fish sauce by liquid chromatography triple quadrupole mass spectrometry was developed.The nitrosamines in fish sauce were extracted by coconut shell activated carbon column,eluted by acetonitrile and analyzed by liquid chromatography triple quadrupole mass spectrometry.Nitrosamines were eluted by methanol-0.1%formic acid aqueous solution,separated on a reversed-phase column and analyzed in the positive mode of MRM.The results showed that the repeatability of nitrosamine was between 5.0%and 9.9%,the recovery was between 76.2%and 90.8%,and the detection limit was between 1.0μg/kg and 2.7μg/kg.

关 键 词：液相色谱-三重四极杆质谱法 亚硝胺 鱼酱油 

分 类 号：O657.72[理学—分析化学]