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采用气相色谱-质谱法同时测定了葡萄酒中的乙酸、丙酸、富马酸二甲酯(DMF)、2,6-二叔丁基对甲酚(BHT)、山梨酸、脱氢乙酸、苯甲酸、叔丁基羟基茴香醚(BHA)、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯、4-苯基苯酚共等13种防腐剂,建立了测定方法。样品以乙醚作为提取溶剂,饱和NaCl溶液作为释放剂,提取后乙醚层经无水Na2SO4脱水干燥过滤,旋转蒸发仪上浓缩至近干,定容后进行分析。采用程序升温,将13种防腐剂完全分离,平均回收率为84%～107%,检出限为0.10～1.46 mg/kg,RSD(n=7)为0.8%～5.4%。
Simultaneous determination of acetic acid, propionic acid, dimethyl fumarate (DMF), 2,6-di-tert-butyl-p-cresol (BHT), sorbic acid, dehydroacetic acid and benzene in wine by gas chromatography-mass spectrometry Formic acid, tertiary butyl hydroxyanisole (BHA), methyl paraben, ethyl paraben, propyl paraben, butyl paraben, and 4-phenylphenol were equivalent to 13 preservatives Agent, established a method of determination. The sample was extracted with ether and saturated NaCl solution as the releasing agent. The extracted ether layer was dried over anhydrous Na2SO4 and filtered. The residue was concentrated to near dryness on a rotary evaporator and then analyzed by constant volume. The results showed that the average recoveries of the three preservatives were 84% -107% with the detection limits of 0.10-1.46 mg / kg and RSD (n = 7) 0.8% -5.4%.