提出了一种采用半微量蒸馏-半导体制冷技术的食品中二氧化硫快速提取的新方法,研制出了可在15m in内完成二氧化硫提取的食品检测快速蒸馏提取装置.采用本装置,无需冷凝水和含汞吸收剂即可实现对样品中二氧化硫的蒸馏提取.考察了蒸馏液...提出了一种采用半微量蒸馏-半导体制冷技术的食品中二氧化硫快速提取的新方法,研制出了可在15m in内完成二氧化硫提取的食品检测快速蒸馏提取装置.采用本装置,无需冷凝水和含汞吸收剂即可实现对样品中二氧化硫的蒸馏提取.考察了蒸馏液酸度、蒸馏液体积、馏分收集体积和蒸馏提取时间对二氧化硫提取效率的影响.研究结果表明,采用该方法在30 m in内即可完成对食品中二氧化硫的快速定量测定.展开更多
In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The s...In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121°C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 μg/kg.展开更多
文摘提出了一种采用半微量蒸馏-半导体制冷技术的食品中二氧化硫快速提取的新方法,研制出了可在15m in内完成二氧化硫提取的食品检测快速蒸馏提取装置.采用本装置,无需冷凝水和含汞吸收剂即可实现对样品中二氧化硫的蒸馏提取.考察了蒸馏液酸度、蒸馏液体积、馏分收集体积和蒸馏提取时间对二氧化硫提取效率的影响.研究结果表明,采用该方法在30 m in内即可完成对食品中二氧化硫的快速定量测定.
文摘In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121°C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 μg/kg.
