摘要
目的建立葡萄酒中氨基甲酸乙酯（EC）的测定方法。方法使用气相色谱-离子阱质谱法和稳定性同位素稀释技术,采用硅藻土Extrelut NT进行基质固相分散萃取净化,二氯甲烷洗脱,选择离子储存方式SIS测定。结果方法的线性范围在10-1000μg/kg,检出限为2μg/kg,定量限为6μg/kg。3个不同加标水平葡萄酒中氨基甲酸乙酯的平均回收率为88.5%～112.8%,RSD为5.8%-9.5%（n=5）。结论本方法准确可靠,可用于葡萄酒中氨基甲酸乙酯的测定。
Objective A method for determination of ethyl earbamate （EC） in wine by gas chromatography ion trap mass spectrometry has been developed. Method The diluted beverage was added with ethyl carbamate-d5 （D5-EC）, then absorbed onto a column of Extrelut NT and eluted with diehloromethane （DCM） . The EC response was measured by GC-MS in selection ion storage （SIS） as stable isotope dilution. Results A linear dynamic range was established from 10 μg/L to 1 000 μg/L, with a limit of detection of 2 μg/kg and limit of quantitation of 6 μg/kg. EC average recoveries varied from 88.5 to 112.8 %, RSDs.were in the range of 5.8 % - 9.5 % n = 5）. Conclusion The method is sensitive, specific and easy for the determination of EC in alcohol beverage.
出处
《中国食品卫生杂志》
2007年第6期492-495,共4页
Chinese Journal of Food Hygiene
基金
国家科技支撑计划食品安全关键技术重大项目(2006BAK02A01)
