GC-MS法同时测定食品中的抗氧化剂和防腐剂

Determination antioxidants and antiseptics in food by GC—MS-SIM

食品样品经酸化后，用甲基叔丁基醚作为萃取溶剂，提取样品中的防腐剂和抗氧化剂。高速离心将醚层和水层分开。合并三次萃取的醚层经旋转蒸发后用乙腈定容，用气相色谱一质谱联用仪、60m的中等极性柱，程序升温，以选择离子扫描的方式，同时测试其中各添加剂的含量。10种添加剂（7种防腐剂、3种抗氧化剂）的检出限≤0．2mg／kg，五次测定相对标准偏差在2．4～8．4％中间，加标回收率在81％～118％之间。采用GC-MS-SIM的方法一次检测样品中的多种食品添加剂，前处理方法简便快速，定量灵敏度高，保留时间定性与定性离子定性结合，定性更准确。本方法简化了复杂基体食品样品中防腐剂和抗氧化剂的检测过程。

A method was established for detecting antioxidants and antiseptics in Food. The food additives were extracted by methyl tert - butyl ether. The treated sample was analyzed by GC - MS - SIM. The experimental conditions were optimized as： average recoveries 81%- 118%, RSD 2.4%- 8.4%, detection limit less than 0. 2mg/kg. The method met the requirements of quantitative analysis. This method was more accurate on qualitative analysis. The combination of retention time and qualitative ion was more sensitive in detection. This method simplified the determination method of antioxidants and antiseptics in food.