毛细管气相色谱法测定酱油中4-甲基咪唑的含量

Detemination of 4-Methylimidazol in soy sauce by capillary gas chromatography

目的建立毛细管气相色谱法定量分析酱油中有毒成分4-甲基咪唑的方法。方法酱油样品在层析柱中用二氯甲烷洗脱,洗脱液浓缩后加入N,N-二甲基苯胺作为内标,采用DB-FFAP毛细管柱分离样品,氮磷检测器测定4-甲基咪唑含量。结果方法线性范围为4.9-1.5×10^2μg/L;检测限为0.16μg/L;标准加入0.0102mg和0.0602mg 4-甲基咪唑的平均回收率为97.25%和99.44%。结论本文方法具有操作简便、快速、准确等优点,可用于检验酱油中的4-甲基咪唑。

Objective A method for the determination of 4-methylimidazole in soy sauce by capillary gas chromatography was studies. Methods The method consisted of a methylene chloride to elution, followed by concentration of the eluate. N, N-Dimethylaniline （IS） was added in and GC analysis of the eluate, prior to GC analysis. The GC analysis was carried out by DB-FFAP capillary column and nitrogen phosphorus detector（NPD）. Results The linear range was 4.9mg- 1.5 ×102 mg/L and the limit of detection was 0. 16 ug/L. The average recoveries were 97.25% and 99.44% by stand addition method in 0. 0102mg and 0. 0602mg 4-methylimidazole. Conclusion The method was simple, rapid and sensitive. A useful method for determining 4-methylimidazole in soy sauce was provided for forensic analysis.