多种食品中12种亚硝胺含量测定  

Determination of 12 Types of Nitrosamines in A Variety of Foods

作　　者：田春香 黄肖青 苏哪锋 林长钦 李双宜 TIAN Chunxiang;HUANG Xiaoqing;SU Nafeng;LIN Changqin;LI Shuangyi(Guangdong Zhongshan Supervision Testing Institute of Quality&Metrology,ZhongShan 528400,China)

机构地区：[1]广东省中山市质量计量监督检测所轻化室,广东中山528400

出　　处：《工业微生物》2024年第6期135-138,共4页Industrial Microbiology

摘　　要：文章通过改良QuEChERS提取净化手段,以及运用气相色谱-质谱联用仪(GC-MS)检测技术,建立了对食品中12种亚硝胺含量的测定方法:用DB-HeayWAX色谱柱进行分离;用质谱进行定性和定量分析;用基质匹配外标法定量。研究发现,12种亚硝胺在2.0~100.0μg/L的质量浓度范围内线性相关系数皆大于0.995。同时,不同基质(腌制肉制品、腌制水产制品、酱腌菜和啤酒)中目标物的方法检出限均低于0.2μg/kg,加标回收在81.8%~119.1%。结果表明,该方法具备较好的重现性与灵敏度,操作简单,适用于多种食品中12种痕量亚硝胺的定性定量分析。By using the improved QuEChERS extraction and purification method and gas chromatography-mass spectrometry(GCMS)technology,the determination method of 12 kinds of nitrosamines in various kinds of food was established,which was separated by DB-HeayWAX column,qualitatively and quantitatively analyzed by mass spectrometry,and quantified by matrix-matched external standard method.The results showed that the linear correlation coefficients of 12 kinds of nitrosamines within concentration range of 2.0-100.0μg/L were all greater than 0.995.The detection limits of the targets in different matrices(cured meat products,salted aqustic products,pickled vegetables,beer)were all lower than 0.2 μg/kg,and the recovery rate is 81.8%-119.1%.It indicated that this method had good reproducibility and sensitivity,which was simple to operate,and was suitable for qualitative and quantitative analysis of 12 kinds of trace nitrosamines in various foods.

关 键 词：气相色谱-质谱联用仪 QUECHERS 亚硝胺 痕量检测 

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]