气相色谱-质谱法测定烤鱼片中16种多环芳烃

Determination of Polycyclic Aromatic Hydrocarbons in Baked Fillet by GC/MS

建立了烤鱼片中多环芳烃的气相色谱-质谱（GC／MS）测定方法。样品经甲醇-氢氧化钾皂化后用环己烷提取，提取液经硅胶柱净化、浓缩处理，用气相色谱-质谱仪测定其含量，外标法定量。优化了16种多环芳烃（PAHs）化合物的分离测定条件，其回收率为88．1％～95．0％，变异系数为2．2％～4．7％。该方法具有灵敏度高、准确度好、能同时分离16种PAHs的优点，适合于烤鱼片中多环芳烃的分析测定。

Determination of polycyclic aromatic hydrocarbons in baked fillet was established by gas chromatography-mass spectrometry. The samples were extracted with cyclohexane after KOH-MeOH saponification and cleaned up by the columns of neutral silica gel. 16 PAHs in the samples were separated and quantified by the proposed method. The recoveries of the method range from 88. 1% to 95.0%, and the relative standard deviations are 2.2%- 4.7%. This method is sensitive, accurate and suitable to determinate PAHs in baked fillet.