分子印迹-气相色谱-串联质谱法检测烤肉中的14种多环芳烃
目的 比较5种不同萃取净化法结合气相色谱-串联质谱法检测烤肉中14种多环芳烃含量的效果。方法 样品经提取后, 比较中性氧化铝柱、HLB小柱、分子印迹技术、GPC凝胶色谱净化技术、QuEChERS法5种不同萃取净化法的净化效果, 确定烤肉中14种多环芳烃检测的最合适前处理技术。结果 比较5种净化技术, 分子印迹柱和GPC方法在烤肉制品中平均回收率为80%~100%, 其他技术的回收率偏低, 不符合实验要求。使用分子印迹柱作为前处理方法时, 14种多环芳烃在5~200 ng/mL范围内呈良好线性, 相关系数均大于0.995, 平均回收率在76.42%~106.8%之间, 相对标准偏差为0.8%~7.8%, 方法定量限为0.76~1.21 μg/kg。结论 比较5种方法的净化结果, 分子印迹柱和GPC凝胶色谱均能满足检测需求, 但分子印迹柱稳定性更好, 成本更低, 更适用于烤肉中14种多环芳烃残留的检测。
Objective To compare the effects of 5 different extraction and purification methods combined with gas chromatography-tandem mass spectrometry on the determination of 14 kinds of polycyclic aromatic hydrocarbons (PAHs) in barbecue. Methods After the sample was extracted, the purification effects of 5 different extraction purification methods, such as neutral alumina column, HLB column, molecular imprinting technique, GPC gel chromatography purification technology and QuEChERS method, were compared, and the most suitable pre-processing technology of 14 kinds of PAHs in the barbecue were determined. Results Comparing the 5 purification technologies, the average recovery rates of molecularly imprinted column and GPC method in barbecue products were 80%?100%, and the recovery rates of other technologies were low, which did not meet the experimental requirements. When using molecularly imprinted column as pretreatment method, 14 kinds of PAHs showed good linearity in the range of 5?200 ng/mL, the correlation coefficients were greater than 0.995, and the average recoveries were 76.42%?106.8%. The relative standard deviations were 0.8%?7.8%, and the limits of quantification were 0.76?1.21 μg/kg. Conclusion Compared with the purification results of the 5 methods, both the molecularly imprinted column and GPC gel chromatography can meet the detection requirements, but the molecularly imprinted column has better stability and lower cost, and is more suitable for the detection of 14 kinds of PAHs
标题：分子印迹-气相色谱-串联质谱法检测烤肉中的14种多环芳烃
英文标题：Determination of 14 kinds of polycyclic aromatic hydrocarbons in barbecue by molecular imprinting-gas chromatography-tandem mass spectrometry
作者：
刘笑笑 兰州市食品药品检验所
张菁菁 兰州市食品药品检验所
丁辉 兰州市食品药品检验所
吴福祥 兰州市食品药品检验所
李晨曦 兰州市食品药品检验所
彭涛 兰州市食品药品检验所
王小乔 兰州市食品药品检验所
中文关键词:烤肉,多环芳烃,净化技术,气相色谱-串联质谱法,分子印迹技术,
英文关键词:barbecue,polycyclic aromatic hydrocarbons,purification technology,gas chromatography-tandem mass spectrometry,molecular imprinting,
发表日期：2019-06-05
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