摘要
目的：建立同时测定鸡肉香精中17种邻苯二甲酸酯的分析方法。方法经水预处理后的鸡肉香精样品，用乙腈饱和的正己烷提取，并用正己烷饱和的乙腈反提取除去提取液中残留的大部分油脂，用分散固相萃取进行净化，最后用气相色谱-质谱(GC-MS)进行分析。结果17种邻苯二甲酸酯在0.05~10 mg/L 之间线性关系良好，检出限为0.05 mg/kg。17种邻苯二甲酸酯回收率在72.8%~94.7%之间， RSD为1.0%~16.3%。结论本方法简单、试剂用量少，具有绿色环保的优势。在最优实验条件下，此方法有效地降低了检测限，提高了灵敏度，具有良好的回收率。
Objective A rapid method has been developed for the determination of phthalate esters (PAEs) residues in chicken flavor. Methods PAEs in chicken flavor were extracted by n-hexane after water pre-treatment, and re-extracted by acetonitrile treated by n-hexane in order to remove fat. Then sample was pu-rified with dispersive solid phase, and detected by gas chromatography-mass spectrometry. Results The me-thod showed a good linearity over the range of 0.05~10 mg/L for 17 kinds of phthalate esters. The detection limits(S/N≥10) of milk were 0.05 mg/kg. The recoveries were 72.8%~94.7%with relative standard deviation of 1.0%~16.3%. Conclusion The method is simple, and has the less use of the detecting organic reagent. It is environment friendly. By the optimization, the method can low the detection limit, and has a high sensitivity for determination of phthalate esters in chicken flavor.
出处
《食品安全质量检测学报》
CAS
2014年第2期393-400,共8页
Journal of Food Safety and Quality
基金
山东出入境检验检疫局项目(SK201172)~~
关键词
分散固相萃取
气相色谱-质谱
邻苯二甲酸酯
鸡肉香精
dispersive solid phase extraction
gas chromatography-mass spectrometry
phthalate esters
chicken flavor
