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建立了皂化提取-高效液相色谱荧光法测定油炸食品中苯并(a)芘、苯并(a)蒽、苯并(b)荧蒽、苯并(k)荧蒽及苯并[g,h,i]苝等5种多环芳烃的检测方法。油炸食品样品经皂化法处理,用正己烷提取,经浓缩处理后,用乙腈溶解,经高效液相色谱荧光定量检测。分离柱为Waters PAH C18柱(250 mm×4.6 mm i.d.,5μm);流动相为水-乙腈体系,梯度洗脱;流速1.0 mL/min,检测波长:苯并(a)蒽:λex=290 nm,λem=400 nm;其它4种目标物:λex=290 nm,λem=430 nm。不同基质样品中5种多环芳烃的定量限为0.1~0.6μg/kg。不同基质样品中5种多环芳烃的回收率为84.7%~106.3%,RSD为1.1%~3.2%(n=6),在相应浓度范围内呈良好的线性关系,线性相关系数均大于0.999。
A method for the determination of benzopyrene, benzo (a) anthracene, benzo (b) fluoranthene, benzo (k) fluoranthene and benzo [g , h, i] perylene and other five kinds of PAHs detection method. The fried food samples were saponified and extracted with n-hexane. After concentrated, they were dissolved in acetonitrile and detected by high performance liquid chromatography (HPLC). The separation column was a Waters PAH C18 column (250 mm × 4.6 mm id, 5 μm). The mobile phase was water-acetonitrile gradient elution. The flow rate was 1.0 mL / min. The detection wavelength was: Benzo (a) , λem = 400 nm; the other four targets: λex = 290 nm, λem = 430 nm. The quantitative limits of five PAHs in different matrix samples were 0.1 ~ 0.6μg / kg. The recoveries of five PAHs in different matrix samples ranged from 84.7% to 106.3% and the RSDs ranged from 1.1% to 3.2% (n = 6). The linear correlation coefficients were all above 0.999 in the corresponding concentrations.