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建立了凝胶渗透色谱结合气相色谱-质谱测定即食豆制品中二甲基黄的分析方法。样品采用正己烷提取,凝胶渗透色谱净化,经DB-5 ms毛细管柱分离,选择离子监测模式(SIM)对目标化合物进行检测和确认。该方法在0.1~5μg/m L范围内线性关系良好,相关系数大于0.999。二甲基黄在0.5,1.0,1.5 mg/kg 3个添加水平的回收率为94.0%~101.0%,相对标准偏差为1.5%~2.2%。方法检出限为0.007 mg/kg。方法适用于即食豆制品中二甲基黄的定性定量分析。
A method for the determination of dimethyl yellow in ready-to-eat soybean products by gel permeation chromatography and gas chromatography-mass spectrometry was established. The samples were extracted with n-hexane and purified by gel permeation chromatography (GC-MS). The compounds were isolated by DB-5 ms capillary column and the target compounds were detected and confirmed by ion monitoring mode (SIM). The method has a good linearity in the range of 0.1 ~ 5μg / m L with a correlation coefficient greater than 0.999. The recoveries of dimethyl yellow at three levels of 0.5, 1.0 and 1.5 mg / kg were 94.0% ~ 101.0% and the relative standard deviations were 1.5% ~ 2.2%. The detection limit was 0.007 mg / kg. The method is suitable for qualitative and quantitative analysis of dimethyl yellow in instant soy products.