摘要
利用气相色谱-离子阱质谱联用仪和选择离子监测(SIM)技术建立了同时检测糕点制品面包、蛋糕、月饼中7种防腐剂(山梨酸、苯甲酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯)和3种抗氧化剂(叔丁基对苯二酚、叔丁基羟基茴香醚、2,6-二叔丁基对甲酚)的方法。优化了色谱、质谱仪器参数。根据10种添加剂的特征离子峰进行定性定量,方法学数据良好。10种添加剂的检出限分别为0.10、0.050、0.015、0.038、0.025、0.019、0.036、0.060、0.050、0.060mg/kg;精密度为2.2%～5.5%;回收率为81%～98%。将本法应用于糕点中食品添加剂的检测,效果良好,检测效率大大提高。
A method was established for simultaneous determination of seven preservatives （sorbic acid, benzoic acid, dehydroacetic acid, methyl paraben, ethyl paraben, propyl paraben, and bulyl paraben） and three antioxidants （TBHQ, BHA, and BHT） in cakes by gas chromatography-ion trap mass spectrometry and selective ion monitoring technology. The gas chromatographic and mass spectrometric parameters were op- timized. The specific ion peaks of ten additives were used for qualitative and quantitative analyses, and methodological data were good. The detection limits of 10 additives were 0. 10, 0. 050, 0. 015, 0. 038, 0.025, 0. 019,0. 036, 0. 060, 0. 050, 0. 060mg/kg, respectively, the precisions were 2.2%-5.5%, and the recoveries were 81%-98%. The application of this method for the detection of additives in cakes has achieved good results and the efficiency of detection has improved considerablely.
出处
《分析仪器》
CAS
2009年第4期56-60,共5页
Analytical Instrumentation
