摘要
应用气相色谱-质谱联用(GC-M S)方法的选择离子监测技术,测定调味品辣椒粉和腌料中的苏丹红Ⅰ、Ⅱ色素。在0.58~18.9m g.L-1浓度范围内,该方法具有良好的线性关系(γ=0.99959)。样品的平均回收率为80.7%~95.4%,RSD为1.90%~7.14%。样品称量为5.0g时,苏丹红Ⅰ、Ⅱ的检出限分别为0.0058m g.kg-1和0.0076 m g.kg-1。
Selected ion monitoring(SIM) technique was used in the GC/MS determination of Sudan Ⅰ and SudanⅡin chilli powder and hot condiment-containing food products.Linear relationships in the range from 0.58～18.9 mg·L^(-1) of either of 2 compounds were obtained with correlation coefficients(γ) larger than 0.9990.RSD's obtained were in the range of 1.90% to 7.14%,and average recoveries were in the range of 80.7% to 95.4%.Detection limits were found to be 0.0058mg·kg^(-1),0.0076 mg·kg^(-1) when samples weight were 5.0g.
出处
《广西科学院学报》
2006年第z1期459-462,共4页
Journal of Guangxi Academy of Sciences
关键词
气相色谱-质谱
苏丹红
辣椒粉
腌料
GC-MS,Sudan,chilli powder,hot condiment-containing food
