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目的建立一种使用气相色谱一质谱联用仪测定油炸食品中的特丁基对苯二酚(TBHQ)的方法。方法样品经乙酸乙酯提取后,经正己烷一乙腈液液萃取除去脂肪,乙腈浓缩定容后进行色谱分析并计算含量。结果TBHQ色谱峰面积与浓度在0.1~10μg/mL的范围内呈良好的线性关系(r=0.9997);方法检出限为0.001mg/kg;TBHQ的回收率为90.00%~105.00%,平均回收率96.90%(RSD=2.30%)。结论本方法操作简便,适用于油炸食品中特丁基对苯二酚的测定。
Objective To establish a method for the determination of t-butyl hydroquinone (TBHQ) in fried foods by gas chromatography-mass spectrometry. Methods After the sample was extracted with ethyl acetate, the fat was removed by liquid-liquid extraction with n-hexane-acetonitrile. After the concentration of acetonitrile was fixed, the content was determined by chromatography and the content was calculated. Results The peak area of TBHQ was linear with the concentration range of 0.1 ~ 10μg / mL (r = 0.9997). The detection limit was 0.001mg / kg. The recoveries of TBHQ ranged from 90.00% to 105.00% The rate was 96.90% (RSD = 2.30%). Conclusion The method is simple and easy to operate and is suitable for the determination of tert-butyl hydroquinone in fried foods.