气相色谱-质谱联用法测定食品中富马酸二甲酯的含量

目的：定量定性分析开源市食物中毒的原因食品——“流浪者”豆制小食品中的富马酸二甲酯。方法：样品剪碎，用甲醇萃取，离心。取上清1．0μl采用气相色谱-质谱联用仪全离子扫描监测的方法进行分析。结果：富马酸二甲酯标准溶液的浓度与峰面积在20～100μg/ml之间成直线关关系，r=0．9961（p〈0．05）。三个样品中测得富马酸二甲酯含量分别为0．26、0．20、0．11mg／g。结论：引起食物中毒的原因物质是富马酸二甲酯。该方法分析快捷、准确度高，可用于此类突发事件的处理。

Rapid Determination of Dimethyl Fumarate in Food Poisoning by Gas Chromatographic-Mass Spectrometric Method

Objective: To study whether dimethyl fumarate was the right substance that caused the food poisoning in Kaiyuan and the determination of its amount. Method: Dimethyl fumarate was abstracted from samples with enthanol, then centrifugated, analyzed by gas chromatographic-mass spectrometric method. Result: A standard curve showing a direct ratio between the concentration and the peak area was obtained, r =0.9961(p<0.05). Dimethyl fumarate was detected in the three samples, as 0.26, 0.20 and 0.11mg/g respectively. Conclusion: It proved that dimethyl fumarate is the right substance that has caused the food poisoning. The method is precise and accurate. The preparation of sample is simple and the assay is quick. The method proves to be satisfactory in dealing with such emergencies.