气相色谱-质谱法测定辣条中乙基麦芽酚含量  

Determination of Content of Ethyl Maltol in Spicy Strips by Gas Chromatography-Mass Spectrometry

作　　者：文欣 苏家佑 刘超 张露苗 WEN Xin;SU Jiayou;LIU Chao;ZHANG Lumiao(Hunan Institute of Product and Goods Quality Inspection,Changsha 410007,China)

机构地区：[1]湖南省产商品质量检验研究院,湖南长沙410007

出　　处：《食品安全导刊》2024年第15期77-79,共3页China Food Safety Magazine

摘　　要：本文采用气相色谱-质谱法定量,建立辣条中乙基麦芽酚含量的检测方法。通过优化前处理,同时考察方法的线性关系、加标回收率、检出限以及定量限等指标,外标法定量。结果表明,该方法在0~1.0 μg·mL^(-1)线性良好(r>0.999),方法检出限为0.3 mg·kg^(-1),定量限为1.0 mg·kg^(-1),加标回收率在90.0%~98.6%,相对标准偏差小于5%。该方法具有快速、灵敏、准确等优点,能满足辣条中中乙基麦芽酚含量的测定需求。A gas chromatography-mass spectrometry analysis method is established to determine the content of ethyl maltol in spicy strips.By optimizing the pre-processing and examining the linear relationship,spiked recovery rate,detection limit,and quantification limit of the method,the external standard method is used for quantification.The results indicate that the linearity is good within the range of 0 μg·mL^(-1) to 1.0 μg·mL^(-1) (r>0.999),with a detection limit of 0.3 mg·kg^(-1) and a quantification limit of 1.0 mg·kg^(-1) for ethyl maltol.The recovery rate of the added standard is within the range of 90.0% to 98.6%,and the relative standard deviation is less than 5%.This method has the advantages of being fast,sensitive,and accurate,and can meet the determination of ethyl maltol content in spicy strips.

关 键 词：气相色谱-质谱 辣条 乙基麦芽酚 含量 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]