基于液相色谱-串联质谱法对竹筷中五氯酚特定迁移量研究

Study on the Specific Migration of Pentachlorophenol(PCP) in Bamboo Chopsticks by Liquid Chromatography-Mass Spectrometry

采用液相色谱-串联质谱法(HPLC-MS/MS)测定了竹筷在不同食品模拟物、不同接触时间和不同接触温度下五氯酚特定迁移量。通过模拟竹筷的使用条件,分析了不同条件下五氯酚迁移量。结果表明:相同的接触温度和时间下,在体积分数为50%的乙醇溶液中五氯酚迁移量最大,橄榄油中最小;在同一食品模拟物中,五氯酚迁移量随接触温度的升高和接触时间的延长均呈增加趋势;不同迁移试验条件下,五氯酚在第2次和第3次迁移试验中迁移量较低;通过模拟常规使用条件,不同模拟液对迁移量影响较大,五氯酚在接触不同食品基质时存在不同程度的迁移风险。

The migrations of Pentachlorophenol(PCP)in bamboo chopsticks in different food stimulants under different times and temperatures were determined by liquid chromatography-mass spectrometry.The PCP migrations and risk under different conditions were analyzed by stimulating using conditions of bamboo chopsticks.The results showed that the PCP migration in 50%alcohol(v/v)was higher than in others under the same condition while was lowest in olive oil.In the same food stimulant,the PCP migration respectively increased with the contact time and temperature.The PCP migrations both in the second time and third time were much lower under different conditions,and the risk was increased significantly in 4 food stimulants by stimulating common using conditions while were affected largely by the difference of stimulants.