气相色谱-质谱联用法测定传统腌菜中的N-亚硝胺

doi:10.3969/j.issn.1673-1689.2015.11.007

首页 > 过刊浏览>2015年第34卷第11期 >1162-1167. DOI:10.3969/j.issn.1673-1689.2015.11.007

气相色谱-质谱联用法测定传统腌菜中的N-亚硝胺
DOI:
                        10.3969/j.issn.1673-1689.2015.11.007
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS255.53
基金项目:

Determination of N-Nitrosamine Compounds in Traditional Pickled Vegetables by Gas Chromatography-Mass Spectrometry

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

建立了气相色谱-质谱（GC-MS）快速测定腌制蔬菜中N-亚硝胺含量的分析方法。采用固相萃取（SPE）结合GC/MS检测了N-二甲基亚硝胺（NDMA）、N-二乙基亚硝胺（NDEA），考察了样品不同提取方法、不同固相萃取洗脱剂配比对分离效果的影响。结果表明，固相萃取相较于超声萃取，回收率高且峰图干净，而固相萃取中选用90%的甲醇水溶液作为洗脱剂，不仅回收率均可达90%以上，同时也减少了有机溶剂的使用量，优化后两种N-亚硝胺的线性范围均为0.1~10.0 mg/L；相关系数分别达到0.994和0.999；检出限为0.02 mg/L；回收率为90%~112%；相对标准偏差（RSD）均小于2.3%，重现性良好。该方法前处理简便、快速，易于操作，适合各类腌制蔬菜中N-亚硝胺的检测。

Abstract:

An analytical method was developed to determine the contents of N-nitrosamine compounds in pickled vegetables by solid-phase extraction（SPE） combining gas chromatography-mass spectrometry（GC-MS）. In this study，different extraction methods and the ratios of the eluents in SPE were investigated. The results showed that solid phase extraction got not only the higher recoveries but also the cleaner spectrum figure peaks compared with ultrasonic extraction. Moreover，by eluting with 90% methanol，the solid phase extraction obtained the recoveries more than 90% as well as reducing the organic solvent usage，the linear correlation coefficients of two N-nitrosamine compounds were up to 0.994 and 0.999 respectively，within 0.1~10.0 mg/L. The detection limits were 0.02 mg/L and the recoveries were 90%~112%. The reproducibility was good with the relative standard deviations（RSD） less than 2.3%. This method is convenient and it is suitable for the determination of N-nitrosamine compounds in the pickled vegetables.

参考文献

相似文献

引证文献

引用本文

徐赛男,吴祖芳.气相色谱-质谱联用法测定传统腌菜中的N-亚硝胺[J].食品与生物技术学报,2015,34(11):1162-1167.

XU Sainan, WU Zufang. Determination of N-Nitrosamine Compounds in Traditional Pickled Vegetables by Gas Chromatography-Mass Spectrometry[J]. Journal of Food Science and Biotechnology,2015,34(11):1162-1167.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2016-01-30
出版日期:

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

微信公众号二维码

手机版网站二维码