火锅底料中常用的原料3种塑化剂测定与分析  

Determination and Analysis of Three Kinds of Plasticizers Commonly Used in Hot Pot Base

作　　者：王艳 张丽 唐毅 赵欠 黄艳 周鑫 WANG Yan;ZHANG Li;TANG Yi;ZHAO Qian;HUANG Yan;ZHOU Xin(Chongqing Hotpot Condiments and Dish Engineering Technology Center,Chongqing Dezhuang Agricultural Products Development Co.,Ltd.,Chongqing 401336)

机构地区：[1]重庆火锅调味品及菜品工程技术中心,重庆德庄农产品开发有限公司,重庆401336

出　　处：《食品工业》2025年第3期328-332,共5页The Food Industry

摘　　要：结合气相色谱-串联质谱法(GC-MS),快速测定火锅底料中常用的62种原料3种塑化剂含量。前处理样品用正己烷饱和的乙腈提取后,经PSA/C_(18)/Silica玻璃净化管净化。净化液未经氮吹仪浓缩直接上机GC-MS测定。结果表明:3种塑化剂在一定的质量浓度范围内呈现良好的线性关系,相关系数均大于0.995, DBP、DEHP、DINP的检出限分别为0.16, 0.17和0.30 mg/kg。该方法操作简便、快速且准确可靠。该方法适用于火锅底料中不同原料(食品添加剂、香辛料、其他原料) 3种塑化剂风险监控的快速检测。测定火锅底料中62种原料塑化剂,其中食品添加剂塑化剂检出率最高(81.82%),其次是香辛料塑化剂检出率(31.42%),其他原料检出率最低(25.00%),都未超过限定标准。辣椒红、大蒜油、香葱油、2号花椒油和辣椒油树脂检出的DBP含量临近0.3 mg/kg限量标准,需严格管控这5种食品添加剂在火锅底料用量。In combination with gas chromatography-tandem mass spectrometry(GC-MS),the contents of three plasticizers in 62 commonly used raw materials of hot pot base were rapidly determined.The pretreated samples were extracted with acetonitrile saturated with n-hexane and then purified using a PSA/C_(18)/Silica glass purification tube.The purified solution was directly subjected to GC-MS determination without concentration by a nitrogen blowdown instrument.The results indicated that the three plasticizers exhibited excellent linear relationships within a certain mass concentration range,with correlation coefficients all greater than 0.995.The detection limits of DBP,DEHP,and DINP were 0.16,0.17 and 0.30 mg/kg,respectively.This method was simple,rapid,accurate,and reliable.It was applicable for the rapid detection and risk monitoring of the three plasticizers in different raw materials(food additives,spices,and other raw materials)of hot pot base.Among the 62 raw materials of plasticizers in the hot pot base,the detection rate of plasticizers in food additives was the highest at 81.82%,followed by that of spices at 31.42%,and that of other raw materials was the lowest at 25.00%,all of which did not exceed the limit standard.The contents of DBP in chili red,garlic oil,scallion oil,No.2 prickly ash oil,and chili oleoresin were close to the limit standard of 0.3 mg/kg.Therefore,the usage of these five food additives in the hot pot base should be strictly controlled.

关 键 词：气相色谱-串联质谱法 火锅底料常用原料 3种塑化剂 

分 类 号：TS207.3[轻工技术与工程—食品科学]