首页 | 本学科首页   官方微博 | 高级检索  
     检索      

气相色谱-质谱法测定烤羊肉串中的多环芳烃
引用本文:牛宏亮,周围,王波.气相色谱-质谱法测定烤羊肉串中的多环芳烃[J].光谱实验室,2010,27(4):1380-1384.
作者姓名:牛宏亮  周围  王波
作者单位:1. 甘肃农业大学食品科学与工程学院,兰州市安宁区营门村1号292号信箱,730070
2. 甘肃农业大学食品科学与工程学院,兰州市安宁区营门村1号292号信箱,730070;甘肃出入境检验检疫局综合技术中心,兰州市,730020
3. 甘肃出入境检验检疫局综合技术中心,兰州市,730020
摘    要:建立烤羊肉串中多环芳烃的气相色谱-质谱(GC-MS)测定方法。样品经正己烷-二氯甲烷匀浆提取、氧化铝柱净化后,用GC-MS分离测定。在所建立的最佳实验条件下16种多环芳烃完全分离,回收率在77.5%—99.4%,之间,相对标准偏差(RSD)为2.24%—8.70%,检出限为0.009—0.120μg/mL。所建立的分析方法快速、简便,适合16种多环芳烃的检测分析。

关 键 词:气相色谱-质谱法  烤羊肉串  多环芳烃

Determination of Polycyclic Aromatic Hydrocarbons in Lamb Kebab by Gas Chromatography-Mass Spectrometry
Niu Hong-Liang,ZHOU Wei,WANG Bo.Determination of Polycyclic Aromatic Hydrocarbons in Lamb Kebab by Gas Chromatography-Mass Spectrometry[J].Chinese Journal of Spectroscopy Laboratory,2010,27(4):1380-1384.
Authors:Niu Hong-Liang  ZHOU Wei  WANG Bo
Institution:b a(Department of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,P.R.China)b(Intergrated Technology Center,Entry-Exit Inspection and Quarantine Bureau of Gansu,Lanzhou 730020,P.R.China)
Abstract:A method for the determination of polycyclic aromatic hydrocarbons in lamb kebab by GC-MS spectrometry has been established.The samples were extracted with hexane-dichloromethane homogenate and then cleaned up by the columns of neutral aluminum oxide.Finally,under the optimum condition,the 16 kinds of PAHs had been separated successfully.The recoveries of them are in the range of 77.5%—99.4% ,the relative standard deviation is between 2.24% and 8.70%.The detection limit is between 0.009μg/mL and 0.120μg/mL.The method is rapid,simple.Therefore,it is suitable for detection and analysis of PAHs.
Keywords:Gas Chromatography-Mass Spectrometry  Lamb Kebab  Polycyclic Aromatic Hydrocarbons
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号