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| 气相色谱-质谱法测定烤鱼片中16种多环芳烃 | |
| 引用本文： | 芮昶,李康,李玮,赵凯,陈美春,韩里明.气相色谱-质谱法测定烤鱼片中16种多环芳烃[J].质谱学报,2008,29(1):30-35. |
| 作者姓名： | 芮昶 李康 李玮 赵凯 陈美春 韩里明 |
| 作者单位： | 1. 国家水产品及加工食品质量监督检验中心, 浙江 杭州 310004； 2. 国家食品工业标准化委员会食品通用检测技术分委员会， 浙江 杭州 310004 |
| 基金项目： | 国家质检总局质量技术专项 |
| 摘 要： | 建立了烤鱼片中多环芳烃的气相色谱-质谱（GC/MS）测定方法。样品经甲醇-氢氧化钾皂化后用环己烷提取，提取液经硅胶柱净化、浓缩处理，用气相色谱-质谱仪测定其含量，外标法定量。优化了16种多环芳烃（PAHs）化合物的分离测定条件，其回收率为88.1%~95.0%，变异系数为2.2%~4.7%。该方法具有灵敏度高、准确度好、能同时分离16种PAHs的优点，适合于烤鱼片中多环芳烃的分析测定。 |
| 关 键 词： | 气相色谱-质谱法（GC/MS） 多环芳烃 烤鱼片 |
| 文章编号： | 1004-2997（2008）01-30-06 |
| 收稿时间： | 2007-04-29 |
| 修稿时间： | 2007-07-13 |
Determination of Polycyclic Aromatic Hydrocarbons in Baked Fillet by GC/MS |
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| RUI Chang,LI Kang,LI Wei,ZHAO Kai,CHEN Mei-chun,HAN Li-ming.Determination of Polycyclic Aromatic Hydrocarbons in Baked Fillet by GC/MS[J].Journal of Chinese Mass Spectrometry Society,2008,29(1):30-35. | |
| Authors: | RUI Chang LI Kang LI Wei ZHAO Kai CHEN Mei-chun HAN Li-ming |
| Affiliation: | 1. National Quality Supervision and Inspection Center of Aquatic Products and Foods， Hangzhou 310004, China; 2. Subcommittee on General Testing Technology of Food of Technical Committee on Food Industry of Standardization Administration of China， Hangzhou 310004, China |
| Abstract: | Determination of polycyclic aromatic hydrocarbons in baked fillet was established by gas chromatography-mass spectrometry. The samples were extracted with cyclohexane after KOH-MeOH saponification and cleaned up by the columns of neutral silica gel. 16 PAHs in the samples were separated and quantified by the proposed method. The recoveries of the method range from 88. 1% to 95.0%, and the relative standard deviations are 2.2%- 4.7%. This method is sensitive, accurate and suitable to determinate PAHs in baked fillet. |
| Keywords: | gaschromatography-massspectrometry(GC/MS) polycyclicaromatichydrocarbons bakedfillet |
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