摘要
利用离子阱气相色谱-质谱联用仪,优化了色谱、质谱仪器参数,利用质谱全扫描技术建立了同时检测葡萄酒中山梨酸、苯甲酸、脱氢乙酸、叔丁基对苯二酚(TBHQ)、叔丁基羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT)、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯等10种添加剂的方法。10种添加剂的检测限分别为0.11mg/L、0.072mg/L、0.046mg/L、0.035mg/L、0.032mg/L、0.020mg/L、0.035mg/L、0.042mg/L、0.035mg/L、0.035mg/L,方法的精密度为2.9%～4.6%、回收率为82%～101%,应用于葡萄酒中食品添加剂的检测,效果良好,检测效率大大提高。
The method for determination of 10 food additives [ including sorbic acid, benzoic acid, dehydroacetic acid, tertiary butylhydroquinone （TBHQ）, butylated bydroxyanisole （ BHA）, butylated hydroxy toluene （ BHT）, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and butyl p-hydroxybenzoate ] in wines by ion trap GC-MS combined with full scan detection technology was established, and the parameters of GC-MS were also optimized. The detection limits of sorbic acid, benzoic acid, dehydroacetic acid, TBHQ, BHA, BHT, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and butyl p-hydroxybenzoate were 0.11mg/L, 0.072mg/L, 0.046mg/L, 0.035mg/L, 0.032mg/L, 0.020mg/L, 0.035mg/L, 0.042mg/L, 0.035mg/L, 0.035mg/L, respectively. The relative standard deviation （RSD） and recovery rate of the method were 2.9% -4.6% and 82% - 101%, respectively. The method met the detection requirement of 10 food additives in wines with good results, he detection efficiency of 10 food additives was greatly improved .
出处
《中国酿造》
CAS
北大核心
2009年第6期149-152,共4页
China Brewing
基金
黑龙江省科学技术厅科技攻关计划(CC05S302)
