气相色谱-质谱法测定粮油制品中的二甲基黄和二乙基黄含量.pdf

第7卷第11期
食品安全质量检测学报
Vol. 7 No. 11
2016年11月
ournal of Food Safcty and Qualily
Nov.2(016
气相色谱-质谱法測定粮油制品中的二甲基黄和
二乙基黄含量
徐文泱”,廖燕芝,孙桂芳,宋阳,黄忠意,郑利军
(湖南省食品质量监督检验研究院,长沙4100170
摘要:目的建立气相色谱-质谱法测定粮油制品中二甲基黄和ニ乙基黄的含量的分析方法。方法试样以
1%醋酸的乙腈提取,采用油基质萃取管净化和HP-5MS色谱柱分离、质谐采用全扫描和选择离子模式测定,以
外标法定量。同时考察了不同的提取溶剂及净化方式对回收率的影响。结果在添标水平为1、10和25mgkg
时、二甲基黄和二乙基黄的平均回收率为76.3%6-89.3%、相对标准偏差为3.0%~-8.7%、二甲基黄的方法检出限
为0002mgkg,二乙基黄的检出限为0.001mgkg,符合检测方法参数的确认要求。结论该方法快速、准确
适用于粮油制品中的二甲基黄和二乙基黄含量。
关键词:气相色谱-质谱法;二甲基黄;二乙基黄:粮油制品
Determination of dimethyl yellow and diethyl yellow in cereal and oilseeds
products by gas chromatography-mass spectrometry
XU Wen-yang, LIAO Yan-zhi, SUN Gui-fang, SONG Yang, HUANG Zhong-yi, ZHENG Li-jun
(Hunan Research Institute of Hood uality Superision and Inspection, Changsha 410017, China)
ABSTRAC: Objective To establish a method for the determination of dimethyl yellow and methyl yellow in
cereal and oilseeds products by gas chromatography-mass spcetrometry. Methods The samples were cxtracted with
acetonitrile containing 1" ethylic acid, purified by oil matrix extraction tube and separated by HD-5MS column Full
scan and selected ion mode were used in mass spectrometry with external standard method for quantitative analysis
Also the c!accts o! ways OI extraclion and purification on the recovery were studied. Results The avcrage recoveries
spiked at levels of I, 10 and 25 mg/ky were in the range of 76.3%-89.3% with relative standard deviation of
3.0%0-8.7%, and the limits of detection of dimethyl yellow and methyl yellow were 0.002 mg kg and 0.001 mg/kg
respectively, which met the requirement of technical parameters for analysis. Conclusion This method is rapid and
accurate, which is suilable for the determination of dimethyl yellow and methyl yellow in cercal and oilseeds
KEY WORDS: gas chromatography-mass spectrometer, dimethyl yellow: methyl yellow; cereal and oilseeds
基金项目:湖南省食品药品安全科技项目(湘食药科R201517)
Iund: Supported by the Science and Technology Project of I ood and I)rug Security in Ilunan( R201517)
通讯作者:徐文泱,硕士,工程师,主要研究方向为食品安全研究。T-mai:xunyang0714(163.com
Corresponding author: XU Wen-yang, Master, Enginccr Hunan Institute of Food Quality Supervision Inspection and Rcscarch, No 238. Shi da
yangguangRoad,YuhuaDistrict,Changsha410017,ChinaE-mail:xuwcnyang0714(e163.com
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