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顶空-气相色谱-质谱法测定婴幼儿米粉中的脂类降解产物
引用本文:陈树东,蔡玮红,林晓佳,何敏恒,许丽珠,黄金凤.顶空-气相色谱-质谱法测定婴幼儿米粉中的脂类降解产物[J].食品安全质量检测技术,2016,7(7):2886-2894.
作者姓名:陈树东  蔡玮红  林晓佳  何敏恒  许丽珠  黄金凤
作者单位:广州质量监督检测研究院,广州质量监督检测研究院,广州质量监督检测研究院,广州质量监督检测研究院,广州质量监督检测研究院,广州质量监督检测研究院
基金项目:广东省质量技术监督局科技项目(2015cz14)
摘    要:目的建立婴幼儿米粉中13种脂类降解产物的顶空-气相色谱-质谱测定方法。方法样品经水溶解分散后,选择顶空平衡温度和时间分别为80℃和25 min,经DB-624毛细管色谱柱分离,采用气相色谱-质谱仪进行分析,以保留时间对化合物离子定性,以内标法定量。结果 13种目标化合物在浓度范围2.0~2000μg内线性关系良好,相关系数(r~2)均大于0.999。13种脂类降解产物平均加标回收率为82.4%~114.7%,相对标准偏差在3.65%~8.66%之间。方法的检出限为0.001~0.10 mg/kg。结论该方法准确灵敏、简单快速,可适用于婴幼儿米粉中脂类降解产物的检测。

关 键 词:脂类降解产物  婴幼儿米粉  顶空  气相色谱-质谱法
收稿时间:6/3/2016 12:00:00 AM
修稿时间:7/4/2016 12:00:00 AM

Determination of lipid degradation products in infant rice flour by headspace-gas chromatography-mass spectrometry
CHEN Shu-Dong,CAI Wei-Hong,LIN Xiao-Ji,HE Min-Heng,XU Li-Zhu and HUANG Jin-Feng.Determination of lipid degradation products in infant rice flour by headspace-gas chromatography-mass spectrometry[J].Food Safety and Quality Detection Technology,2016,7(7):2886-2894.
Authors:CHEN Shu-Dong  CAI Wei-Hong  LIN Xiao-Ji  HE Min-Heng  XU Li-Zhu and HUANG Jin-Feng
Affiliation:Guangzhou Quality Supervision and Testing Institute,National Centre for Quality Supervision and Testing of Processed Food Guangzhou,Guangzhou Quality Supervision and Testing Institute,National Centre for Quality Supervision and Testing of Processed Food Guangzhou,Guangzhou Quality Supervision and Testing Institute,National Centre for Quality Supervision and Testing of Processed Food Guangzhou,Guangzhou Quality Supervision and Testing Institute,National Centre for Quality Supervision and Testing of Processed Food Guangzhou,Guangzhou Quality Supervision and Testing Institute,National Centre for Quality Supervision and Testing of Processed Food Guangzhou,Guangzhou Quality Supervision and Testing Institute,National Centre for Quality Supervision and Testing of Processed Food Guangzhou
Abstract:
Keywords:DegradationSproductsSof lipids  infant formula rice powder  Headspace  Gas chromatography - mass spectrometry
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