GC-MS测定富含油脂类食品中氯丙醇的方法研究

Detection method of chloropropanol in oil-rich foods by GC-MS

建立了油脂类食品中氯丙醇含量的气相色谱-质谱法（GC-MS）联用技术检测方法,对油辣椒、腐乳、火锅底料以及鸡辣椒等食品中氯丙醇含量进行检测。结果表明：在10～500μg/L范围内,3-氯-1,2-丙二醇（3-MCPD）的质量浓度与峰面积呈良好的线性关系,相关系数R2为0.999 5,方法检出限（LOD）为4.7μg/kg,定量限（LOQ）为10.2μg/kg,平均加标回收率在86.2%～108.5%,精密度试验测定得相对标准偏差（RSD,n=6）为4.26%。表明该方法准确、可靠、稳定,能够满足油脂类食品中氯丙醇含量的检测要求。

A method for chloropropanol content determination in oil-rich food was established by GC-MS. The content of chloropropanols in chili oil,fermented bean curd, hot pot condiment and chili chicken were detected. The results indicated that the 3-MCPD content was in linear relationship with peak area in the range of 10-500 μg/L（R2=0.999 5）. The detection limit and the limit of quantitation were 4.7 μg/kg and 10.2 μg/kg, respectively. The average recoveries were 86.2%-108.5% and the RSD（n=6） was 4.26%. The method was accurate, reliable and stable, and it can meet the requirements of chlorine detection in the food that rich in oil.