论文部分内容阅读
建立了焙烤食品中氨基甲酸乙酯的基质固相分散-气相色谱-串联质谱联用(MSPD-GC/MS/MS)的测定方法,样品经硅藻土吸附后转入层析柱中进行基质固相分散萃取,用正己烷洗脱非极性成分,再用二氯甲烷洗脱目标物,采用DB-225MS毛细管柱分离样品,气相色谱-串联质谱法测定氨基甲酸乙酯的含量。结果表明,该方法标准曲线线性良好,线性范围为5～500μg/L,相关系数r=0.9997,方法检出限2.5μg/kg,标准加入5～100μg/kg的平均回收率为95.40%～98.00%。该方法具有操作简便、可靠、灵敏度高、定量准确等优点,可用于焙烤食品中的氨基甲酸乙酯检测。
A method for the determination of urethane in bakery products by solid phase dispersion-gas chromatography-tandem mass spectrometry (MSPD-GC / MS / MS) was established. The sample was adsorbed on diatomite and transferred to a chromatographic column Solid-phase dispersive extraction, the non-polar components were eluted with n-hexane, and then the target was eluted with dichloromethane. The samples were separated on a DB-225MS capillary column and the content of urethane was determined by gas chromatography-tandem mass spectrometry. The results showed that the calibration curve of this method was linear, with a linear range of 5 ~ 500μg / L, a correlation coefficient of 0.9997 and a detection limit of 2.5μg / kg. The average recoveries of standard addition of 5 ~ 100μg / kg were 95.40% ~ 98.00 %. The method has the advantages of simple operation, high reliability, high sensitivity and accurate quantification. The method can be used for the detection of urethane in baked goods.