摘要
以d2-3-氯-1，2-丙二醇作为同位素稀释内标，建立了利用气相色谱串联质谱法（GC-MS／MS）的多反应监测（MRM）对酱油中的3-氯-1，2-丙二醇进行测定分析的方法。优化了前处理方法及GC-MS／MS条件。结果表明：该方法的选择性好，且定性定量完全可以满足检测要求，方法在0．01～0．5μg／mL范围内线性关系良好，相关系数为0．9990，回收率在93．9%～106．0%之间，RSD值小于10％，方法检出限在0．001mg／kg以下。实际检测中准确度高，重现性好，具有很好的应用效果，是酱油中三氯丙醇检测的有效方法。
A method is developed for the determination of 1-Chloro-3-hydroxypropane in soy sauce by Gas Chromatography Tandem Mass Spectrometry （GC-MS/MS） with isotope dilution. The conditions for sample pretreatment and GC-MS/MS are optimized. The method has good sensitivity, selectivity and repeatability, which has been applied to the quantitative and qualitative determination. Good linear relationship appears in the concentration range of 0. 01 -0.5μg/mL, with correlation coefficient of 0. 9990. The recovery ranges from 93.9% to 106.0%, the RSD is less than 10%, and the detection limit is less than 0. 001mg/kg. The accuracy, reliability and sensitivity of the method makes it availably used for the determination of 1-Chloro-3-hydroxypropane in soy sauce samples.
出处
《中国调味品》
CAS
北大核心
2013年第11期52-54,58,共4页
China Condiment
作者简介
高杨（1984-），女，工程师，研究方向：食品分析化学。通讯作者
