气相色谱-三重四级杆串联质谱法快速测定酱油中3-氯-1,2-丙二醇含量

Determination of 3-Monochloro-1,2-propanediol in Soy Sauce by GC-MS/MS

建立了酱油中3-氯-1,2-丙二醇含量的气相色谱-串联质谱测定方法。样品经甲醇净化定容后,将甲醇溶液注入气相色谱-三重四级杆串联质谱仪中进行检测。经极性色谱柱分离,电子轰击源离子化,以MRM方式对样品中的3-氯-1,2-丙二醇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/m L,最低检出限为0.0012μg/m L。

A method for determination of 3-monochloro-1,2-propanediol in soy sauce by gas chromatography-tandem mass spectrometry（ GC-MS/MS） was established. The sample was injected into GC-MS/MS after cleaned and extracted by methanol. The qualitative and quantitative analysis was achieved by EI source,polarity capillary column,and MRM 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 μg/m L and the limit of detection（ LOD） was 0. 001 2 μg/m L.