肉类研究Issue(1)：27-30,4.DOI:10.7506/rlyj1001-8123-201501007
气相色谱-质谱法测定肉制品中的9种挥发性N-亚硝胺类物质
Determination of Nine N-Nitrosocompounds in Meat Products by Gas Chromatograph-Mass Spectrometry
何淑娟 1赵丽敏 1李强 1蔡立鹏 1张岩1
作者信息
- 1. 河北省食品检验研究院，河北 石家庄 050091
- 折叠
摘要
Abstract
This research has established a rapid detection method for nine volatile N-nitrosamines in meat and meat products by using gas chromatograph-mass spectrometry (GC-MS). In this experiment, we investigated the effect of extraction solvent type and chromatographic conditions on the extraction and separation of the target compounds. Meanwhile, comparison of solid-phase extraction (SPE) cartridges packed with acidic alumina, C18, activated carbon or PSA, or both C18 and PSA was carried out for the purification of the N-nitrosamines. Results showed that the linear range of the proposed method was 0‒10 μg/mL with correlation coefficients more than 0.999 2. Good reproducibility was observed with relative standard deviation (RSD) not exceeding 3.2% and the mean recoveries were in the range of 85%‒98%. The detection limits for N-nitrosodimethyl amine (NDMA), N-nitrosomethyl ethyl amine (NMEA), N-nitro sodibutyl amine (NDBA) and six other N-nitrosamines were 1.0, 2.1, 0.8 and 0.5 mg/kg, respectively. This method can meet the requirement for the determination of N-nitrosamine residues in meat and meat products.关键词
气质联用/肉制品/N-亚硝胺/固相萃取Key words
gas chromatograph-mass spectrometry (GC-MS)/meat products/N-nitrosamines/solid phase extraction分类
轻工纺织引用本文复制引用
何淑娟,赵丽敏,李强,蔡立鹏,张岩..气相色谱-质谱法测定肉制品中的9种挥发性N-亚硝胺类物质[J].肉类研究,2015,(1):27-30,4.
