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利用高效液相色谱-串联质谱对啤酒加工过程中多菌灵残留变化进行研究,建立了大麦、干麦芽、麦糟、协定麦汁、定型麦汁和啤酒中多菌灵残留的检测方法。运用Qu ECh ERS方法,大麦、麦芽和麦糟样品用6 g无水硫酸镁和1.5 g醋酸钠提取,150 mg无水硫酸镁、50 mg C_(18)和50 mg PSA净化;协定麦汁、定型麦汁和啤酒样品用去离子水稀释后经C_(18)固相萃取柱净化。经高效液相色谱-串联质谱测定。结果表明:在0.01~0.5 mg/kg添加水平下,多菌灵的平均添加回收率在72%~99%之间,相对标准偏差小于9%,定量限为0.01 mg/kg。采用所建立的方法测得多菌灵在各样品中的残留量分别为:大麦1.99 mg/kg、麦芽2.71 mg/kg、麦糟0.41 mg/kg、协定麦汁1.37 mg/kg、定型麦汁1.34 mg/kg和啤酒0.12 mg/kg。样品经糖化、煮沸和发酵后,其中的多菌灵残留量总体呈下降趋势,其加工因子分别为0.51、0.98和0.089,其中发酵过程对多菌灵的去除率最高。
The change of carbendazim residues during beer processing was studied by high performance liquid chromatography-tandem mass spectrometry. The detection methods of carbendazim residues in barley, dry malt, wheat germ, wheat wort, styling wort and beer were established. Samples of barley, malt and malt were extracted with 6 g of anhydrous magnesium sulfate and 1.5 g of sodium acetate using the Qu ECh ERS method. 150 mg of anhydrous magnesium sulfate, 50 mg of C 18 and 50 mg of PSA were purified. The wort, Stereotyped wort and beer samples were diluted with deionized water and purified by a C 18 solid phase extraction cartridge. High performance liquid chromatography - tandem mass spectrometry. The results showed that the average recoveries of carbendazim ranged from 72% to 99% with the relative standard deviations (RSDs) less than 9% and the limit of quantification of 0.01 mg / kg at 0.01-0.5 mg / kg. The results showed that carbendazim residues in each sample were 1.99 mg / kg barley, 2.71 mg / kg malt, 0.41 mg / kg wheat straw, 1.37 mg / kg wort, 1.34 mg / kg and beer 0.12 mg / kg. After the sample was saccharified, boiled and fermented, the total amount of carbendazim residues showed a downward trend. The processing factors were 0.51, 0.98 and 0.089, respectively, of which the removal rate of carbendazim was the highest.