分散固相萃取-气相色谱-质谱法测定鸡肉香精中17种邻苯二甲酸酯.pdfVIP

5 2 Vol. 5 No. 2 2014 2 Journal of Food Safety and Quality Feb. , 2014 -- 17 * 朱莉萍 , 朱 涛, 马运平, 李修平, 倪永付 (, 272025) 摘 要: 目的 17 方法 , , , , -(GC-MS)结果 17 0.05~10 mg/L , 0.05 mg/kg17 72.8%~94.7%, RSD 1.0%~16.3%结论 , , , , 关键词: ; -; ; Determination of 17 kinds of phthalate esters in chicken flavor by dispersive solid phase extraction coupled with gas chromatography-mass spectrometry * ZHU Li-Ping , ZHU Tao, MA Yun-Ping, LI Xiu-Ping, NI Yong-Fu (Jining Entry and Exit Inspetion and Quaratine Bureau , Jining 272025, China) ABSTRACT: Objective A rapid method has been developed for the determination of phthalate esters (PAEs) residues in chicken flavor. Methods PAEs in chicken flavor were extracted by n-hexane after water pre-treatment, and re-extracted by acetonitrile treated by n-hexane in order to remove fat. Then sample was pu- rified with dispersive solid phase, and detected by gas chromatography-mass spectrometry. Results The me- thod showed a good linearity over the range of 0.05~10 mg/L for 17 kinds of phthalate esters. The detection limits(S/N 10) of milk were 0.05 mg/kg. The recoveries were 72.8%~94.7% with relative standard deviation of 1.0%~16.3%. Conclusion The method is simple, and has the less use of the detecting organic reagent. It is environment friendly. By the optimization, the method can low the detection limit, and has a high sensitivity for determination of phthalate esters in chicken flavor. KEY WORDS: dispersive