气相色谱法测定肉制品中甲基汞

Determination of Methylmercury in Meat Products by GC-MS

研究肉制品中甲基汞检测方法。利用盐酸超声浸提样品后,将样品提取液用氯化钠盐析-苯萃取的方法,提取出各类食品中的甲基汞,建立了气相色谱法(附电子捕获检测器)测定食品中甲基汞的方法。本方法相对标准偏差1.31%～3.99%,检出限为0.01mg/kg,回收率在86.4%～98.9%之间,具有操作简便快速、灵敏度高等优点。

This paper presents a gas chromatographic （GC） method method to determine methylmercury in meat products. Samples were extracted by sonication with hydrochloric acid, and the resulting extract was then salted out by the addition of sodium chloride and ffu＇ther extracted with benzene so as to separate methylmercury prior to detection with an electron capture detector （ECD）. The limit of detection of the presented method was 0.01 mg/kg, and average spike recoveries ranged from 86.4% to 98.9% with relative standard deviations of 1.31% to 3.99%. This method was rapid, simple and sensitive.