HS-SPME-GC-MS测定食醋中羟甲基糠醛衍生物的研究

利用顶空固相微萃取串联气相色谱质谱法（HS-SPME-GC-MS）测定食醋中羟甲基糠醛（HMF）衍生物，评估不同食醋中羟甲 基糠醛衍生物的含量差异及其对食品安全的影响。 从食醋中鉴定出糠醛，5-甲基糠醛和2-乙基-1-己醇共3种羟甲基糠醛衍生物，加标 回收率在81.62%～96.47%之间。 利用该方法测定的市售五种食醋中，糠醛含量最高为7 077.31 μg/L，最低为179.23 μg/L，5-甲基糠醛 含量最高为684.27 μg/L，最低为260.47 μg/L，2-乙基-1-己醇含量最高为107.21 μg/L，最低为62.13 μg/L。 以上结果表明，不同食醋中羟 甲基糠醛的含量具有显著差异（P＜0.05），但日常的食醋量不会引起人体不良反应。

Determination of hydroxymethyl furfural derivatives in vinegars by HS-SPME-GC-MS

The hydroxymethylfurfural (HMF) derivatives in vinegar were detected by headspace solid-phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS), and the differences of HMF contents in vinegar were evaluated and the effect on food safety was investigated. HMF, 5-methylfurfural and 2-ethyl-1 hexanol were detected in vinegar, and the adding standard recovery rate was 81.62%-96.47%. In the five kinds of commercial vinegar, the highest content of HMF was 7 077.31 μg/L, while the lowest was 179.23 μg/L; the highest content of 5-methylfurfural was 684.27 μg/L, while the lowest was 260.47 μg/L; and the highest content of 2-ethyl-1 hexanol was 107.21 μg/L, while the lowest was 62.13 μg/L. The above results showed that the HMF content in different vinegar had significant difference (P＜0.05), but daily intake of vinegar will not cause ad- verse reactions.