要：建立气质联用法同时测定肉制品中3种抗氧化剂和7种防腐剂的方法.肉制品经6mol/L盐酸酸化后，乙醚提取，最后用甲醇浓缩定容，以气质联用色谱仪(电子轰击源)测定.结果表明10种物质在2~1000mg/L质量浓度范围内有良好的线性关系，相关系数都在0.999以上，其中3种抗氧化剂的最低质量浓度可以达到0.5mg/L.10种物质的最低检出限在0.2~0.8mg/kg之间，回收率范围是89.6%~97.8%.该方法快速简单，检出限低，线性范围宽，实用性强，为肉制品中多种常见防腐剂和抗氧化剂的同时测定提供了一种快速灵敏的方法.%A GC-MS method has been established for the simultaneous determination of three antioxidants and seven preservatives in meat products. Samples were acidified with 6 mol/L hydrochloric acid and extracted with ethyl ether. The resulting extract was rotary evaporated to dryness and redissolved in methanol prior to GC-MS analysis (electron impact ion source). A good linear relationship in the concentration range of 2 to 1000 mg/L with correlation coefficient above 0.999 was found for all 10 analytes. Three antioxidants showed the widest linear range with the lowest concentration of 0.5 mg/L. The limits of detection for all 10 analytes ranged from 0.2 to 0.8 mg/kg, and their average recoveries from spiked samples varied from 89.6%to 97.8%. This method was rapid, simple and practical and had low detection limit and wide liner range, thus providing an effective method for the simultaneous determination of preservatives and antioxidants in meat products.
展开▼
