白酒中人工合成甘油及环氧氯丙烷的测定-食品安全质量检测学报.PDF

第 10 卷 第6 期 食品安全质量检测学报 Vol. 10 No. 6 2019 年3 月 Journal of Food Safety and Quality Mar. , 2019 * 珺 煖 朱作为 , 张文中, 陈 沙, 唐丽君, 曹 , 黄宗兰, 罗晨 (江西省食品检验检测研究院, 南昌 330001) 摘 要: 目的 建立一种白酒中环氧氯丙烷的完善、准确检测方法, 并作为白酒添加人工合成甘油的辅助判 定手段。方法 白酒中的环氧氯丙烷经过二氯甲烷萃取、浓缩和高弹石英毛细管柱分离, 利用气相色谱-质 谱联用仪(gas chromatography-mass spectrometer, GC-MS)进行测定, 并以灵敏度最高的离子对进行定量分 析。结果 该方法相对标准偏差(relative standard deviation, RSD) ＜10%, 加标回收率为75.5%~89.0%, 最低 检出限为 1.0 μg/L。结论 该方法灵敏度高, 准确性好, 适用于白酒中环氧氯丙烷的测定。 关键词: 白酒; 人工合成甘油; 环氧氯丙烷; 气相色谱-质谱联用仪 Determination of synthetic glycerine and epichlorohydrin in liquor * ZHU Zuo-Wei , ZHANG Wen-Zhong, CHEN Sha, TANG Li-Jun, CAO Jun, HUANG Zong-Lan, LUO Chen-Xuan (Jiangxi Institute for Food Control , Nanchang 330001, China) ABSTRACT: Objective To establish a perfect and accurate detection method for epichlorohydrin in liquor, and as an auxiliary determination method for the addition of synthetic glycerol in liquor. Methods Epichlorohydrin in liquor was extracted and condensed by dichloromethane, separated by high elastic quartz capillary column, and determined by gas chromatography-mass spectrometer (GC-MS). The ion pair with the highest sensitivity was used for the quantitative analysis. Results The