在糕点中同时确定12种防腐剂,使用气相色谱-质谱法
Liyuan Wang1, Zhengyan Hu1, Jing Chen1
1Zhejiang Province Center for Disease Control and Prevention, Hangzhou 310051, China.
Foods (Basel, Switzerland)
|October 28, 2023
概括
一种新的气体染色体质谱法准确检测到糕点中的12种常见的食品防腐剂. 这种快速,敏感的技术通过有效监测防腐剂含量来提高食品安全.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 食品安全 食品安全
背景情况:
- 食品中的防腐剂可能对人类健康构成风险.
- 确保食品安全需要可靠的方法来检测这些添加剂.
研究的目的:
- 开发和验证一种方法,在糕点样本中同时检测12种防腐剂.
- 使用气体染色学-质谱学 (GC-MS) 进行精确的量化.
主要方法:
- 糕点样品被酸化并使用乙尼来提取.
- 净化涉及和和化的和溶液,随后是吹度.
- 使用GC-MS与内部标准方法进行了定量分析.
主要成果:
- 该方法证明了12种防腐剂的良好线性 (相关系数>0.99),范围为1.0-50μg/mL.
- 检测极限在0.04-2.00毫克/公斤之间,量化极限在0.12-6.67毫克/公斤之间.
- 平均康复率为70.18-109.22%,相对标准偏差为1.82-9.79%.
结论:
- 开发的GC-MS方法是灵敏的,快速的,并且需要最小的样本,使其适合于同时在糕点中确定防腐剂.
- 这种分析方法支持有效监管糕点中的防腐剂使用,有助于保护公共健康.
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