调味品中氯丙醇的GC/ECD和GC/MS/MS衍生化检测方法研究及应用  

Determination of Chloropropanol in Condiment by GC/ECD and GC/MS/MS

作　　者：张思群[1] 王志元[1] 许毅[1] 

机构地区：[1]广州出入境检验检疫局食品实验室,广州510623

出　　处：《分析科学学报》2003年第6期543-545,共3页Journal of Analytical Science

摘　　要：报道了调味品中氯丙醇的衍生化气相色谱(GC/ECD)和衍生化气相色谱双串联质谱法(GC/MS/MS)测定。GC/ECD测定酱油中3 氯 1,2 丙二醇(3 MCPD)的检出限达到0.01mg/kg,回收率为91%～104%,变异系数为2.27%～7.96%;GC/MS/MS同时测定酱油中1,3 二氯 2 丙醇、2,3 二氯 1 丙醇和3 氯 1,2 丙二醇,1,3 二氯 2 丙醇、2,3 二氯 1 丙醇的检出限为0.02mg/kg,3 氯 1,2 丙二醇的检出限为0.01mg/kg,回收率在92%～106%,变异系数为3.51%～13.33%。A method for the determination of chloropropanol in condiment by GC and GC/MS, was reported. 3-monochloropropane-1,2-diol in condiment was determined by GC/ECD with the detection limit of 0.01 mg/kg, recovery of 91%～104% and the relative standard deviation of 2.27%～7.96%.The simultaneous determination 1,3-dichloro-2-propanol?2,3-dichloro-1-propanol and 3-monochloropropane- 1,2-(diol) in condiment by GC/MS/MS(double SRM) was performed. The detection limits of 1,3-dichloro-2-propanol, 2,3-dichloro-1-propanol were (0.02) mg/kg, and 3-monochloropropane- 1,2-diol were 0.01 mg/kg with the recovery of 92%～106%. The relative standard deviation were 3.51%～13.33%.

关 键 词：调味品 氯丙醇 GC/ECD GC/MS/MS 衍生化气相色谱 双串联质谱法 检测方法 酱油工业 

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]