气相色谱-质谱联用法检测烤鱼片中甲基汞含量

Determination of Methylmercury in Roasted fish fillet by GC-MS

本文研究建立了烤鱼片中甲基汞含量的EI源气质联用测定方法。样品经过处理后,经甲苯提取,并注入气质联用仪中进行检测。经中等极性色谱柱分离,电子轰击源(EI)离子化,以及sim方式对样品中的甲基汞含量进行定性与定量分析。该方法测定结果的相对标准偏差小于4%(n=6),平均回收率大于80%,线性范围为0.05-1μg/mL,最低检出限为0.0016μg/mL。

In this study, a method for determination of Methylmercury residue in roasted fi sh fi llet by EI-gas chromatographymass spectrometry（GC-MS）was established.The sample was injected into GC-MS after extracted by toluene. The qualitative and quantitative analysis was achieved by EI source, medium polarity capillary column and sim method.The RSD of the method was less than 4 %（ n=6）, and average recovery was more than 80%. The liner range was in 0.05-1.0μg/mL and the low detection limit was 0.0016μg/mL.