分析测试学报2012，Vol.31Issue(11)：1345-1351,7.DOI:10.3969/j.issn.1004-4957.2012.11.001
气相色谱-串联质谱法快速测定调味品中3种糠醛类物质
Determination of Three Furfurals in Condimen by Gas Chromatography-Tandem Mass Spectrometry
摘要
Abstract
A method for the determination of furfural, 5-methylfurfural and 5-hydroxymethylfurfural in condimen by gas chromatography -tandem mass spectrometry (GC - MS/MS) was developed. In this paper, the conditions for sample pretreatment and GC - MS/MS were investigated and optimized. The samples were extracted with ethyl acetate. The detection was carried out by GC - MS/MS under the multiple-reaction monitoring(MRM) mode. Good linear relationships were obtained in the concentration range of 0. 001 - 20 mg/L of three analytes, with correlation coefficients of 0.999 0 -0. 999 5. The limits of detections (S/N = 3) of three compounds were all 0. 005 mg/kg, and the recoveries ranged from 86% to 95% . This method showed the advantages of simplicity, rapidness and low solvent consumption, and the complex matrix disturbance in condimen samples could be eliminated when MRM mode was adopted.关键词
气相色谱-串联质谱法(GC-MS/MS)/调味品/糠醛/5-甲基糠醛/5-羟甲基糠醛/多反应监测模式(MRM)Key words
gas chromatography -tandem mass spectrometry (GC -MS/MS) / condimen/ furfural/5-methylfurfural/ 5-hydroxymethylfurfural/ multiple-reaction monitoring(MRM)分类
化学化工引用本文复制引用
林晓珊,黄晓兰,吴惠勤,马叶芬,罗辉泰,黄芳,朱志鑫,邓欣..气相色谱-串联质谱法快速测定调味品中3种糠醛类物质[J].分析测试学报,2012,31(11):1345-1351,7.基金项目
广东省科技计划项目(2010A010500004) （2010A010500004）
广东省地方标准(调味品中糠醛的测定方法——气相色谱-质谱法) （调味品中糠醛的测定方法——气相色谱-质谱法）
