气相色谱-质谱法检测湘式挤压糕点中4种光引发剂
目的 建立气相色谱-质谱法测定湘式挤压糕点中4种光引发剂的方法。考察不同提取溶剂及净化方式对检测结果的影响。方法 试样经丙酮-正己烷超声提取, 采用PSA管进行净化, 采用EI源以气相色谱-质谱法进行检测。结果 添标水平为0.005~0.02 mg/kg时的平均回收率在85%~110%间, 相对标准偏差为5.7%~9.1%, 4-氯二苯甲酮的方法检出限为0.008 mg/kg, 其余3种光引发剂的检出限为0.005 mg/kg。结论 该方法快速, 简单, 灵敏度高, 符合检测方法参数的确认要求。
Objective To establish a method for determination of 4 kinds of photoinitiators in Xiang-style pastry food by gas chromatography-mass spectrometry (GC-MS), and to investigate the effects of different extraction solvents and purification methods on the test results. Methods The samples were extracted by acetone and hexane, purified with PSA, and detected by GC-MS with EI source. Results The average recoveries were in the range of 85%~110% at spiked levels of 0.005~0.02 mg/kg, and relative standard deviations of the methods were 5.7%~9.1%. The limit of detection (LOD) of 4-chlorobenzophenone was 0.008 mg/kg, and LODs were 0.005mg/kg for other 3 kinds of photoinitiators. Conclusion This method is rapid, simple and sensitive, which is in accordance with the requirements of technical parameters for analysis.
标题：气相色谱-质谱法检测湘式挤压糕点中4种光引发剂
英文标题：Determination of 4 kinds of photoinitiators in Xiang-style pastry food by gas chromatography-mass spectrometry
作者：
徐文泱 湖南省食品质量监督检验研究院
刘漾伦 湖南省食品质量监督检验研究院
刘宇 湖南省食品质量监督检验研究院
陈华 湖南省食品质量监督检验研究院
邓鸣 湖南省食品质量监督检验研究院
汪修意 湖南省食品质量监督检验研究院
中文关键词:气相色谱-质谱法,光引发剂,湘式挤压糕点,
英文关键词:gas chromatography-mass spectrometry,photoinitiator,Xiang-style pastry food,
发表日期：2017-07-07
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