摘要
近年来,随着食品中有害污染物的持续曝光,消费者对食品安全也就越来越重视。短链氯化石蜡(Short Chain Chlorinated Paraffins,SCCPs)是一类普遍存在于食品、环境中,具有致癌、致突变的作用有机污染物。因此,对食品中SCCPs含量的测定具有十分关键作用。此研究通过对食品中SCCPs的提取及检测方法的研究现状进行调查分析,比较分析固相萃取法、固相微萃取法、索氏抽提法、加速溶剂萃取法等食品中SCCPs的提取方法以及气相色谱-质谱法(Gas Chromatography-Mass Spectrometer,GC-MS)、液相色谱-质谱法(Learning Content-Management System,LC-MS)(配以不同检测器)等检测方法,以期建立食品中快速、稳定、准确的SCCPs检测技术,为不断发展和探寻SCCPs检测新技术提供理论与现实依据,并逐步建立标准的分析方法,为下一步系统地进行食品中SCCPs污染现状、食物链迁移、毒理学等研究目标服务。
In recent years,with the continuous exposure of harmful pollutants in food,consumers pay more and more attention to food safety.Short-chain chlorinated paraffins(SCCPs)are a class of organic pollutants which are widely existed in food and environment and have carcinogenic and mutagenic effects.Therefore,it is very important to determine the content of SCCPs in food.This research through to the food SCCPs extraction and the detection method research present situation carries on the investigation analysis,the extraction methods of SCCPs,such as solid-phase extraction,solid-phase microextraction,Soxhlet extraction,micro-solvent accelerated extraction,and the detection methods of GC-MS and LC-MS(with different detectors)are compared and analyzed,in order to establish a rapid,stable and accurate detection technology of SCCPs in food,to provide theoretical and practical basis for the continuous development and exploration of new detection technology of SCCPs,and to gradually establish a standard analysis method.It serves for the next step to systematically study SCCPs contamination status,food chain migration,toxicology and other research objectives.
作者
上官佳
吴海智
苏家佑
梁军
张露苗
SHANGGUAN Jia;WU Haizhi;SU Jiayou;LIANG Jun;ZHANG Lumiao(Hunan Provincial Institute of Product and Goods Quality Inspection,Changsha 410007;GRG Metrology and Test(Hunan)Co.,Ltd.,Changsha 410006)
出处
《食品工业》
CAS
2023年第11期215-220,共6页
The Food Industry
基金
湖南省市场监督管理局科技计划(2022KJJH41,2023KJJH21)。
关键词
食品
短链氯化石蜡
提取
检测
food
short-chain chlorinated paraffin
extraction
detection
