| GPC-GC-MS法测定冰淇淋、果冻中的塑化剂 |
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| 引用本文： | 李羽翡,祖新,刘煜. GPC-GC-MS法测定冰淇淋、果冻中的塑化剂[J]. 中国酿造, 2013, 32(6): 150 |
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| 作者姓名： | 李羽翡 祖新 刘煜 |
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| 作者单位： | 甘肃省食品质量监督检验研究中心,甘肃兰州730030;兰州大学化学化工学院,甘肃兰州730030;甘肃省食品质量监督检验研究中心,甘肃兰州,730030 |
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| 摘 要： | 建立了冰淇淋、果冻中4种邻苯二甲酸酯的凝胶渗透色谱-气相色谱-质谱(GPC-GC-MS)测定方法,并对结果产生原因进行了分析.样品用乙酸乙酯提取,经GPC净化浓缩后,用GC-MS测定.采用HP-5毛细管管柱分离,定性离子丰度比定性,外标法定量离子定量.方法检出限0.1mg/kg,平均加标回收率92.0％～105.0％,相对标准偏差0.89％～3.14％.
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| 关 键 词： | 冰淇淋 果冻 凝胶渗透色谱-气相色谱-质谱 邻苯二甲酸酯 |
Determination of phthalic acid esters in ice cream and fruit jolly by GPC-GC-MS |
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| LI Yufei,ZU Xin,LIU Yu. Determination of phthalic acid esters in ice cream and fruit jolly by GPC-GC-MS[J]. China Brewing, 2013, 32(6): 150 |
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| Authors: | LI Yufei ZU Xin LIU Yu |
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| Affiliation: | 1.Gansu Province Food Quality Supervision Inspection and Research Center Lanzhou 730030, China;
2.School of Chemistry and Chemical Engineering, Lanzhou University Lanzhou 730030, China |
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| Abstract: | In this paper, a method of gel permeation chromatography-gas chromatography-mass spectrometry (GPC-GC-MS ) for detection of 4 phthalic acid esters in fruit jelly and ice cream was established. The causes and the results were analyzed. The sample was extracted with ethyl acetate, then purified and concentrate by GPC, finally detected by GC-MS. It was separated by HP-5MS capillary column. Characterization of ion abundance ratios of qualitative and quantified by external standard method ion quantitation. The detection limit was 0.1 mg/kg (signal/noise ratio =3.0). The recoveries for sodium cyclamate in five spiked samples ranged from 92.0% to 105.0%, and the relative standard deviations (RSD) were less than 3.14%. |
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| Keywords: | ice cream fruit jelly gel permeation chromatography-gas chromatography-mass spectrometry(GPC-GC-MS) phthalic acid estets |
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