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苏小川.调味品中苏丹红违禁色素的GC-MS分析测定[J].广西科学院学报,2006,22(S1):459-462. [点击复制]
- SU Xiao-chuan.Determination of Sudan in Condiments by Gas Chromatography-Mass Spectrometry[J].Journal of Guangxi Academy of Sciences,2006,22(S1):459-462. [点击复制]
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调味品中苏丹红违禁色素的GC-MS分析测定 |
苏小川
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(广西疾病预防控制中心, 广西南宁 530021) |
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摘要: |
应用气相色谱-质谱联用(GC-MS)方法的选择离子监测技术,测定调味品辣椒粉和腌料中的苏丹红Ⅰ、Ⅱ色素。在0.58~18.9mg·L-1浓度范围内,该方法具有良好的线性关系(γ=0.99959)。样品的平均回收率为80.7%~95.4%,RSD为1.90%~7.14%。样品称量为5.0g时,苏丹红Ⅰ、Ⅱ的检出限分别为0.0058mg·kg-1和0.0076 mg·kg-1。 |
关键词: 气相色谱-质谱 苏丹红 辣椒粉 腌料 |
DOI: |
投稿时间:2006-10-08 |
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Determination of Sudan in Condiments by Gas Chromatography-Mass Spectrometry |
SU Xiao-chuan
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(Guangxi Center for Disease Prevention and Control, Nanning, Guangxi, 530021, China) |
Abstract: |
Selected ion monitoring(SIM) technique was used in the GC/MS determination of Sudan Ⅰ and SudanⅡin chilli powder and hot condiment-containing food products.Linear relationships in the range from 0.58~18.9 mg·L-1 of either of 2 compounds were obtained with correlation coefficients(γ) larger than 0.9990.RSD's obtained were in the range of 1.90% to 7.14%,and average recoveries were in the range of 80.7% to 95.4%.Detection limits were found to be 0.0058mg·kg-1,0.0076 mg·kg-1 when samples weight were 5.0g. |
Key words: GC-MS Sudan chilli powder hot condiment-containing food |
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