气相色谱-质谱检测葡萄酒中氨基甲酸乙酯预处理方法的比较研究.pdfVIP

6 4 Vol. 6 No. 4 2015 4 Journal of Food Safety and Quality Apr. , 2015 - 章 晴, 陈士恒, 史晓梅, 杨永坛* (, , 102209) 摘 要: 目的 方法 , , N- , - 结果 3 70%~110%, (n=5) 6% 5 , 5 , ; , 40 , ; , , 结论 , , 关键词: ; ; ; ; Comparison of different pretreatment methods for determination of ethyl carbamate in wine by gas chromatography-mass spectrometry * ZHANG Qing, CHEN Shi-Heng, SHI Xiao-Mei, YANG Yong-Tan (Beijing Key Laboratory of Nutrition Health and Food Safety, COFCO Nutrition Health Research Institute, Beijing 102209, China) ABSTRACT: Objective To compare the preconditioning efficiencies of ethyl carbamate in wine by liquid-liquid extraction (LLE), solid phase extraction (SPE) and dispersive solid phase extraction (d-SPE). Method Three methods of LLE with dichloromethane, SPE with Cleanert EC column and d-SPE with acetonitrile, graphitized carbon and primary secondary amine were separately used to extract the ethyl carbamate of the wine samples, which was analyzed by gas chromatography-mas