食盐中DINP含量的检测方法验证

Verification of Determination Method for DINP Content in Edible Salt

通过气相色谱质谱联用仪对食盐中DINP含量进行检测,对比不添加DOTP和添加DOTP的检测方法,可知两种检测方法的检测范围为0.5 mg/L~20.0 mg/L,实验室变异系数均小于5.3%。但添加DOTP的检测方法回收率更高,平均值可达80%,更具有可信度。该方法的检出限和定量限分别为2.4 mg/kg和7.2 mg/kg。

The content of DINP in edible salt was detected by gas chromatographic mass spectrometry instrument.Comparing the detection methods without DOTP and with DOTP,the detection range of the two methods was 0.5mg/L to 20.0mg/L,and the coefficient of variation in the laboratory was less than 5.3%.However,the detection method with DOTP added has a higher recovery rate,with an average of 80%,which is more reliable.The limits of detection and quantification were 2.4mg/kg and 7.2 mg/kg,respectively.