HS-SPME-GC-MS测定食醋中羟甲基糠醛衍生物的研究

Determination of hydroxymethyl furfural derivatives in vinegars by HS-SPME-GC-MS

利用顶空固相微萃取串联气相色谱质谱法(HS-SPME-GC-MS)测定食醋中羟甲基糠醛(HMF)衍生物,评估不同食醋中羟甲基糠醛衍生物的含量差异及其对食品安全的影响。从食醋中鉴定出糠醛,5-甲基糠醛和2-乙基-1-己醇共3种羟甲基糠醛衍生物,加标回收率在81.62%~96.47%之间。利用该方法测定的市售五种食醋中,糠醛含量最高为7 077.31μg/L,最低为179.23μg/L,5-甲基糠醛含量最高为684.27μg/L,最低为260.47μg/L,2-乙基-1-己醇含量最高为107.21μg/L,最低为62.13μg/L。以上结果表明,不同食醋中羟甲基糠醛的含量具有显著差异(P<0.05),但日常的食醋量不会引起人体不良反应。

The hydroxymethylfurfural(HMF)derivatives in vinegar were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the differences of HMF contents in vinegar were evaluated and the effect on food safety was investigated.HMF,5-methylfurfural and 2-ethyl-1 hexanol were detected in vinegar,and the adding standard recovery rate was 81.62%-96.47%.In the five kinds of commercial vinegar,the highest content of HMF was 7 077.31μg/L,while the lowest was 179.23μg/L;the highest content of 5-methylfurfural was 684.27μg/L,while the lowest was 260.47μg/L;and the highest content of 2-ethyl-1 hexanol was 107.21μg/L,while the lowest was 62.13μg/L.The above results showed that the HMF content in different vinegar had significant difference(P<0.05),but daily intake of vinegar will not cause adverse reactions.