期刊文献+

在线固相萃取/高效液相色谱法检测熏烤鱼及熏烤肉制品中的多环芳烃 被引量:12

Determination of Polycyclic Aromatic Hydrocarbons in Smoked Fish and Smoked Meat by Online Solid-phase Extraction and High Performance Liquid Chromatography
下载PDF
导出
摘要 基于在线净化富集技术,建立了熏烤鱼和熏烤肉制品中15种欧盟优控多环芳烃的在线固相萃取/高效液相色谱-紫外/荧光(Online-SPE/HPLC-UV/FLD)检测方法。对提取溶剂和流动相进行优化,样品采用乙腈-丙酮(6∶4)匀浆处理,超声提取后,在线固相萃取柱Chrom Spher Pi(80 mm×3 mm)净化富集,反相C18PAH专用柱(250 mm×4.6 mm i.d.,5μm)分离,水、乙腈和异丙醇梯度洗脱,紫外和荧光检测器检测。结果表明,15种多环芳烃在相应的浓度范围内线性良好(r2〉0.999);检出限为0.03~8.33μg/kg;熏烤鱼的回收率为67.4%~107.2%,相对标准偏差(RSD)为0.2%~7.7%;熏烤肉的回收率为71.8%~110.5%,RSD为0.8%~8.9%。经FAPAS质控样品验证,所测化合物种类和浓度范围均满足要求。 Based on on-line purification -enrichment technology, a novel method was developed for the determination of 15 polycyclic aromatic hydrocarbons in smoked fish and smoked meat by online solid-phase extraction and high performance liquid chromatography with ultraviolet/fluorescence detec- tion(online- SPE/HPLC- UV/FL- D). Experimental parameters such as extraction solvent and mobile phase were optimized. The homogenized smoked samples were dissolved with acetonitrile - ac- etone(6 : 4), and then extracted ultrasonically. The online purification -enrichment was performed on a solid-phase extraction ChromSpher Pi column (80 mm × 3 mm) , and the separation was carried out on a Cls reversed-phase PAH column(250 mm ×4. 6 mm i. d. , 5 μm) using ultraviolet detection at 220 nm and fluorescence detection. Isopropyl alcohol, acetonitrile and water were served as mo- bile phases by gradient elution. The results showed that good linearities for 15 polycyclic aromatic hy- drocarbons existd in corresponding concentration ranges with correlation coefficients (r2) more than 0. 999. The limits of detection(LODs) were between 0. 03 μg/kg and 8.33 μg/kg. The recoveries of 15 components at three spiked levels in smoked fish samples were in the range of 67.4% - 107.2% with relative standard deviations ( RSD, n = 6 ) of 0.2% - 7.7% . The recoveries of 15 components at three spiked levels in smoked meat samples were in the range of 71.8% -110.5% with relative standard deviations( RSD, n = 6) of 0. 8% -8.9% . Verified by FAPAS quality control samples, the types and concentration ranges of analytes could meet the requirements.
出处 《分析测试学报》 CAS CSCD 北大核心 2016年第7期805-810,共6页 Journal of Instrumental Analysis
基金 江苏省普通高校研究生科研创新计划资助项目(SJLX_0110) 江苏省"十二.五"科教兴卫工程(ZX201109)
关键词 在线固相萃取 多环芳烃 高效液相色谱 熏烤鱼 熏烤肉 online solid-phase extraction(online SPE) polycyclic aromatic hydrocarbons(PAHs) high performance liquid chromatography(HPLC) smoked fish smoked meat
  • 相关文献

参考文献24

  • 1SCF, Scientific Committee on Food, Opinion of the Scientific Committee on Food on the Risks to Human Health of Polycy- clic Aromatic Hydrocarbons in Food. 4 December 2002. European Commission(EC), Brussels, 2002.
  • 2Essumang D K, Dodoo D K, Adjei J K. J. Food Compos. Anal. , 2012, 27 : 128 - 138.
  • 3Duedahl-Olesen L, Aaslyng M, Meinert L, Christensen T, Jensen A H, Binderup M L. Food Control, 2015, 57: 169 - 176.
  • 4Suranova M, Semanova J, Sklaraova B, Simko P. Food Anal. Methods, 2015, 8:1014 - 1020.
  • 5Essumang D K, Dodoo D K, Adjei J K. Food Chem. Toxicol. , 2013, 58:86 -94.
  • 6Ledesma E, Rendueles M, Dlaz M. Food Addit. Contain. A, 2014, 31(10) : 1688 - 1698.
  • 7ChenYC, ShenGF, SuS, ShenHZ, HuangY, LiTC, LiW, ZhangYY, LuY, ChenH, YangCL, LinN, Zhu Y, Fu X F, Liu W X, Wang X L, Tao S. Environ. Sci. Pollut. Res. , 2014, 21 : 11521 - 11530. C.
  • 8hen S, Kao T H, Chen C J, Huang C E, Chen B H. J. Agric. Food Chem. , 2013, 61:7645 -7653.
  • 9GB2762 -2012. Maximum Levels for Contaminants in Food. National Standards of the People's Republic of China.
  • 10GB2762 -2012. 食品中污染物限量.中华人民共和国国家标准.

二级参考文献35

共引文献27

同被引文献128

引证文献12

二级引证文献58

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部