23 567-569 z578 食品安全与检测 3+12 固相萃取-选择离子气质联用法测定液态调味料中的4-甲基咪唑.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.5 固相萃取-选择离子气质联用法 测定液态调味料中的4-甲基咪唑 1 2 1 熊珺 ，陈美玲 ，赖毅东 （1.东莞市质量监督检测中心，广东东莞 523808）（2.广东医学院，广东东莞 523808） 摘要：建立了SPE-SIM-GC-MS 测定液态调味料中4- 甲基咪唑的新方法。对影响4- 甲基咪唑萃取效率的诸因素如溶液的pH 、洗 脱溶剂和洗脱溶剂的体积等进行了优化。在最佳的萃取条件下，该方法对4-甲基咪唑的检出限为7.27 µg/kg；相关系数和相对标准偏 差（RSD, n=5 ）分别为0.99985 和7.5% 。将该方法用于实际样品中4- 甲基咪唑的分析，其加标回收的回收率为80.3~86.2%。 关键词：固相萃取；液态调味料；4- 甲基咪唑；选择离子气质联用 文章篇号：1673-9078(2012)5-567-569 Determination of 4-Methylimidazole in Liquid Seasoning by Solid Phase Extraction Combined with Gas Chromatography/Selected Ion Mass Spectrometry 1 2 1 XIONG Jun , CHEN Mei-ling , LAI Yidong ( 1.Dongguan Quality Supervision and Testing Center, Dongguan 523808, China) (2.Guangdong Medical College, Dongguan 523808, China) Abstract: A simple and sensitive method was developed for determination of 4-methylimidazole in liquid seasoning samples by solid phase extraction (SPE) with selected ion mass-gas chromatography mass spectrometry (SIM-GCMS). In this work, effects of solution pH, type and volume of elution solvents were investigated to optimize extraction conditions. Under the optimized SPE conditions, the relative standard deviation (RSD, n=5) for the samples was 7.5%. The coefficient of determination for calibration curve was 0.99985. The method detection limit was 7.27 μg/kg. The method was applied to real samples and the recovery of 80.3~86.2 % was obtained. Key words: solid phase extraction; liquid seasoning; 4-methylimidazole; selected ion mass-gas chromatography mass spectrometry 焦糖色素俗称“酱色”，占整