气质联用法测定蚝油中3-氯-1,2-丙二醇

Determination of 3-Chloro-1,2-Propanediol in Oyster Sauce by GC-MS

目的:建立蚝油中3-氯-1,2-丙二醇的气质联用检测方法。方法:蚝油样品经乙酸乙酯溶剂提取,冷冻离心去油脂,经氮吹浓缩后采用七氟丁酰咪唑(HFBI)进行衍生化,采用GC-MS进行定性定量分析.结果:方法在0~1μg·mL-1浓度范围内,线性关系良好,r=0.9991,检出限为0.005 mg·kg^-1,定量限为0.01 mg·kg^-1,平均回收率为89.4%~96.3%,精密度为3.5%~5.2%。结论:本方法简单快速,定性定量准确,满足蚝油中3-氯-1,2-丙二醇的检测要求。

Objective:To establish a GC-MS method for the determination of 3-Chloro-1,2-Propanediol in oyster sauce.Methods:Oyster sauce samples were extracted by ethyl acetate solvent,frozen and centrifuged to remove oil,concentrated using nitrogen blowing after N-HeptafluorobutyryliMidazole derivatization and detected by GC-MS.Results:For the above method,the linear scope was 0~1μg·mL^-1.Linear correlation coefficients was over 0.9991.The recoveries ranged from 89.4%~96.3%and the relative standard deviations between3.5%~5.2%.The limit of detection was 0.005 mg·kg^-1,the limits of quantitation was 0.01mg·kg^-1.Conclusion:These results showed that the method was fast,sensitive,convenient and suitable for the determination of 3-Chloro-1,2-Propandiol in Oyster sauce.