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建立了检测含油类食品(核桃、花生油和干辣椒粉)中亚胺唑残留的分散固相萃取-气相色谱分析方法。样品中的亚胺唑经乙腈提取,N-丙基乙二胺吸附剂(PSA)和十八烷基键合硅胶吸附剂(C18)混合分散固相萃取净化剂净化,气相色谱法测定,基质标准曲线-外标法定量。结果显示:在0.005~10 mg/L范围内,亚胺唑的色谱峰面积与其质量浓度间呈良好的线性关系,相关系数r>0.99;定量限为0.05 mg/kg。在0.05、0.1和1 mg/kg添加水平下,亚胺唑在核桃、花生油及干辣椒粉基质中的添加回收率为82%~107%,相对标准偏差为3.0%~6.3%。方法各项性能均能满足对含油食品中亚胺唑残留分析的要求。
A SPE-GC method for the determination of imine azoles in oil-containing foods (walnuts, peanut oil and dried paprika) was established. In the sample, the imine azole was extracted by acetonitrile, the mixture of N-propyl ethylenediamine adsorbent (PSA) and octadecyl-bonded silica gel adsorbent (C18) Standard curve - external standard quantitative. The results showed that there was a good linear relationship between the chromatographic peak area of imine azole and its mass concentration in the range of 0.005 ~ 10 mg / L with the correlation coefficient r> 0.99 and the limit of quantitation of 0.05 mg / kg. The recoveries of imidazole in the matrix of walnut, peanut oil and dried paprika at the concentrations of 0.05, 0.1 and 1 mg / kg were 82% ~ 107% and the relative standard deviations were 3.0% ~ 6.3%. Methods The performance of the method can meet the requirements of the residue analysis of imine azole in oily food.