微量化学法GC-MS快速测定酱油中的氯丙醇  

Rapid determination of chloropropanel in soy sauce by GC-MS with micro-chemistry

作　　者：李拥军[1] 黄志强[1] 戴华[1] 

机构地区：[1]湖南出入境检验检疫局技术中心,长沙410007

出　　处：《分析试验室》2003年第4期47-49,共3页Chinese Journal of Analysis Laboratory

摘　　要：应用气相色谱 质谱法同时测定酱油中3种氯丙醇的含量。采用微量化前处理和固相萃取技术,将试样用硅酸镁载体(Florisil)小柱提取,乙醚洗脱,洗脱液中的氯丙醇经七氟丁酰咪唑(HFBI)衍生,GC MSD SIM方式进行测定,采用外标法定量,方法回收率在76%～99%之间,相对标准偏差为1%～7%,测定低限为0.010mg/kg。An improved method with microchemistry and solid phase extraction(SPE) technique for determination of chloropropanel in soy sauce by gas chromatographymass spectrography(GCMS) was established. The chloropropanel was extracted from the sample by a column of Florisil. The column was eluted with ethyl ether. The recoveries ranged 76%～99%. The relative standard deviation was 1%～7%with a detection limit of 0.010 mg/kg.

关 键 词：微量化学法 GC-MS 测定 酱油 氯丙醇 气相色谱-质谱法 

分 类 号：TS264.21[轻工技术与工程—发酵工程] TS207[轻工技术与工程—食品科学与工程]