| 酱油中氯丙醇测定的注意事项 |
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| 引用本文： | 赵广西,杜伟,刘浩,张克义. 酱油中氯丙醇测定的注意事项[J]. 中国调味品, 2011, 36(9) |
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| 作者姓名： | 赵广西 杜伟 刘浩 张克义 |
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| 作者单位： | 国家葡萄、葡萄酒质量监督检验中心,河北秦皇岛,066004 |
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| 摘 要： | 探讨了气质联用测定氯丙醇时应该注意的前处理问题,即盐析、吸附、预洗脱、洗脱、脱水、浓缩、衍生的样品前处理方法,避免人为误差,确保灵敏度和回收率,为从事食品检验工作者提供一定的参考.
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| 关 键 词： | 气质联用 酱油 氯丙醇 前处理 |
Soy sauce of chloropropanol in determination of considerations |
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| ZHAO Guang-xi,DU Wei,LIU Hao,ZHANG Ke-yi. Soy sauce of chloropropanol in determination of considerations[J]. China Condiment, 2011, 36(9) |
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| Authors: | ZHAO Guang-xi DU Wei LIU Hao ZHANG Ke-yi |
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| Affiliation: | ZHAO Guang-xi,DU Wei,LIU Hao,ZHANG Ke-yi(National Grape and Wine Quality Supervision and Inspection Center,Qinhuangdao 066004,China) |
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| Abstract: | This text study on GC-MS determination of chloropropanols should pay attention to the issue of pre-treatment,that are sample pre-treatment methods of salting-out,adsorption,pre-eluting,eluting,dehydration,Concentration and derivative.The article is to avoiding human error,ensuring sensitivity and Recovery,providing a reference to food inspection workers. |
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| Keywords: | gas chromatography-mass spectrometry soy sauce chloropropanol pre-treatment |
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