顶空气相色谱-质谱法测定食品中呋喃

Determination of furan in foods using headspace gas chromatography-mass spectrometry

目的：建立以氘代同位素为内标测定食品中呋喃的HSGC-MS方法。方法：试样中加入内标物d4-呋喃,顶空50℃恒温30 min后,用PLOT Q石英毛细管柱气相色谱分离,采用选择离子监测（SIM）的质谱扫描模式进行定量分析。结果：呋喃在5～1000 ng范围内线性良好,方法检测限（S/N≥3）为2.0 ng/g;不同基底样品中高低添加浓度的加标回收率为86.1%～97.4%,相对标准偏差值（RSD）均小于10%,共检测食品样品45份,检出浓度在〈2.0～84.2 ng/g之间。结论：该方法灵敏度和准确度高,适合于食品中呋喃的常规检测。

Objective：To develop a highly sensitive method for the determination of furan in foods using capillary gas chromatography with mass spectrometric detection and incorporating the use of a deuterated internal standard.Methods：After addition of internal standard d4-furan,food samples were heated at headspace incubation temperature 50℃ for 30 min.Furan was separated by gas chromatography on a PLOT Q capillary column,identified and quantified by mass spectrometry in SIM mode.Results：The correlation coefficients were good in the concentration range of 5~1000 ng.The limits of detection were 5~1000 ng/g.The recoveries were 86.1%~97.4%,and the relative standard deviation（RSD） low than 10%.45samples were determined,the concentration was 2.0~84.2 ng/g.Conclusion：The method is sensitive and precise for routine determination of furan in foods.