顶空气相色谱法测定食用油中低沸点卤代烃

Determination of low-boiling halogenated hydrocarbons in edible oils by headspace gas chromatography

以顶空气相色谱法测定食用油中10种低沸点卤代烃,采用电子捕获检测器（ECD）,内标法定量。探讨了色谱柱、热浴温度、平衡时间对测定结果的影响。结果表明,采用HP-5色谱柱,样品热浴温度为80℃,平衡时间为60 min时,各卤代烃测定效果好。方法检出限为0.001~0.300 mg/kg,回收率在75.28%~109.68%之间,相对标准偏差在1.51%~5.34%之间。该法具有操作简单,准确度、灵敏度较高的特点,可用于食用油中低沸点卤代烃的测定。

Ten low-boiling halogenated hydrocarbons in edible oils were analyzed by headspace gas chromatography.Detection was carried out by means of an electron capture detector（ECD）,and internal standard was used to obtain a quantitative evaluation.The effects of chromatographic column,bath temperature and equilibrium time were investigated.The results showed that the optimal conditions of determination were HP-5 chromatographic column,bath temperature 80℃,equilibrium time 60 min.The de-tection limit,recovery and RSD were 0.001-0.300 mg/kg,75.28%-109.68% and 1.51%-5.34%,respectively.The method was simple,accurate and highly sensitive,so it could be applied to the determination of low-boiling halogenated hydrocarbons in edible oils.