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QuEChERS-气相色谱-串联质谱法测定熟肉制品中9种N-亚硝胺类化合物

Determination of nine N-nitrosamines in cooked meat by QuEChERS-gas chromatography-tandem mass spectrometry
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摘要 目的建立同时测定熟肉制品中9种N-亚硝胺类化合物的气相色谱-串联质谱分析方法。方法样品采用快速基质分散净化(QuEChERS)法处理后,用HP-INNOWax石英毛细管色谱柱(30 m×0.25 mm,0.25μm)分离,经气相色谱-串联质谱多反应监测技术进行定性及定量分析。结果 9种N-亚硝胺类化合物在0.20~50.00μg/kg范围内线性关系良好,相关系数均>0.997,方法检出限为0.02~0.1μg/kg。3个加标水平的平均回收率为78%~120%,相对标准偏差为3.42%~15.24%。结论本方法准确、快速、灵敏度高,可用于熟肉制品中9种N-亚硝胺类化合物的检测。 Objective A method was established for simultaneous determination of nine N-nitrosamines in cooked meat using enhance matrix removal QuEChERS-gas chromatography-tandem mass spectrometry(GC-MS/MS).Methods The samples were extracted by enhance matrix removal QuEChERS.The analytes were separated on a HP-INNOWax quartz capillary column(30 m×0.25 mm,0.25μm),and ionized by electron impact ion source(EI).The data were collected by multiple reaction monitoring(MRM)mode,followed by qualitative screening and quantitative analysis.Results Nine N-nitrosamines had good linearities in the range of 0.20-50.00μg/kg,with correlation coefficients above 0.997.The detection limits of were 0.02-0.1μg/kg.The average recoveries of the nine N-nitrosamines were 78%-120%with relative standard deviations of 3.42%-15.24%.Conclusion The QuEChERS purification combined with GC-MS/MS method was rapid,accurate and sensitive,and suitable for the determination of nine N-nitrosamines in cooked meat.
作者 李玮 贾彦博 励炯 陈美春 王秀丽 林伟杰 马慧丽 LI Wei;JIA Yanbo;LI Jiong;CHEN Meichun;WANG Xiuli;LIN Weijie;MA Huili(Hangzhou Institute for Food and Drug Control,Zhejiang Hangzhou 310022,China)
出处 《中国食品卫生杂志》 CSCD 北大核心 2019年第2期141-145,共5页 Chinese Journal of Food Hygiene
基金 杭州市农业与社会发展科研计划项目(20180432B30).
关键词 QUECHERS 气相色谱-串联质谱 熟肉制品 N-亚硝胺 食品污染物 QuEChERS gas chromatography-tandem mass spectrometry cooked meat N-nitrosamines food contamination
作者简介 李玮,女,高级工程师,研究方向为食品安全分析,E-mail:78459032@qq.com。
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