GC-MS法测定烟熏腊肉中的甲醛含量

以烟熏腊肉为研究对象，经过条件优化，建立用气相色谱-质谱测定烟熏肉制品中甲醛含量的方法。结果 表明，最优的衍生化处理与萃取的条件为：加入0.3 mL 2,4-二硝基苯肼，衍生化温度60 ℃，衍生化时间30 min，用 二氯甲烷进行萃取，萃取2 次；根据已建立的烟熏腊肉中的甲醛检测方法，低、中、高3 个水平的平均回收率依次 为79.8%、84.0%以及89.4%；重复性相对标准偏差为2.89%，检出限为0.50 mg/kg。该方法简便快速、结果准确、灵 敏度高，可作为测定烟熏肉制品中甲醛的有效方法。

Determination of Formaldehyde Content in Smoked Meat by GC-MS

A method was developed for the determination of formaldehyde in smoked meat using gas chromatograph-mass
spectrometer (GC-MS). The optimal derivatization and extraction conditions were determined as the follows: derivatization
with 0.3 mL of 2,4-dinitrophenylhydrazine at 60 ℃ for 30 min, and two repeated extractions with dichloromethane. The
average recoveries at low, moderate, and high spiked levels were 79.8%, 84.0% and 89.4%, repeatability. The repeatability
expressed as relative standard deviation was 2.89%, and the detection limit was 0.50 mg/kg. The method is simple, rapid,
accurate, and sensitive and can be used for the determination of formaldehyde in smoked meat.