色谱2018，Vol.36Issue(6)：541-546,6.DOI:10.3724/SP.J.1123.2017.11035
改良的QuEChERS结合气相色谱-质谱法测定新鲜水果和肉中肉桂醛残留
Determination of cinnamaldehyde residues in fresh fruits and meats by modified QuEChERS combined with gas chromatography-tandem mass spectrometry
摘要
Abstract
A method for the determination of cinnamaldehyde residues in fresh fruits and meats by gas chromatography-tandem mass spectrometry (GC-MS)coupled with modified QuEChERS was developed. The samples were extracted with ethyl acetate. Solid phase extraction agents such as graphitized carbon black (GCB),primary-secondary amine (PSA)and octadecyl bonded silica (C18 )were used for adsorption and purification. The extracts were detected by electron impact ionization in selected ion monitoring (SIM)mode and quantified using external standard method. The results revealed correlation coefficients (R2 )greater than 0. 999 in the range of 0. 01-0. 5 mg/L. The limits of quantification (LOQs)were 0. 05 to 0. 1 mg/kg. The recoveries at the three spiked levels ranged from 81. 9% to 104. 5% with the relative standard deviations (RSDs)ranging from 1. 1% to 8. 6%. The proposed method is efficient,sensitive,reliable,and is suitable for the trace determination of the cinnamaldehyde residues in fresh fruits and meats.关键词
气相色谱-质谱/QuEChERS/肉桂醛/水果/肉Key words
gas chromatography-tandem mass spectrometry (GC-MS)/QuEChERS/cinnamal-dehyde/fruit/meat分类
化学化工引用本文复制引用
刘萤,张蓉,崔凤云,韩深..改良的QuEChERS结合气相色谱-质谱法测定新鲜水果和肉中肉桂醛残留[J].色谱,2018,36(6):541-546,6.基金项目
食品安全国家标准制定项目(spaq-2016-179).National Food Safety Standard Establishment Project (No.spaq-2016-179). （spaq-2016-179）
