摘要
目的建立气相色谱-串联质谱法用于检测四川地区市售预制菜中17种邻苯二甲酸酯(phthalic acid esters,PAEs)的含量及评估污染状况。方法样品用乙腈超声提取,固相萃取法净化,内标法定量。对200余份样品进行检测,并利用非参数检验评估不同地区和不同食用方式预制菜中PAEs含量是否存在差异。结果17种PAEs均表现出良好的线性关系(r^(2)>0.995),定量限为0.010~1.500 mg/kg,回收率为79.6%~115.7%,相对标准偏差为1.0%~10.8%,满足痕量分析要求。样品中共检出4种PAEs:邻苯二甲酸二甲酯(dimethyl phthalate,DMP)、邻苯二甲酸二异丁酯(diisobutyl phthalate,DIBP)、邻苯二甲酸二正丁酯(dibutyl phthalate,DBP)和邻苯二甲酸二(2-乙基)己酯[bis(2-ethylhexyl)phthalate,DEHP],检出率分别为24.8%、94.3%、92.4%和96.2%。其中,DBP和DEHP超标率分别为4.30%和0.47%,且主要集中在高油脂类样品中。在即食型预制菜中DIBP、DBP和DEHP的含量显著高于即烹型。结论所建方法简便、准确,在应对复杂食品基质中多种PAEs同时检测时表现出良好适用性,相关结果可为预制菜产品质量安全监测与风险管理提供技术支持和基础数据参考。
Objective To establish a gas chromatography-tandem mass spectrometry method for detecting the content of 17 kinds of phthalic acid esters(PAEs)in commercially available pre-made dishes from Sichuan region and assess their contamination status.Methods Samples were ultrasonically extracted with acetonitrile,purified by solid-phase extraction,and quantified using an internal standard method.Over 200 samples were detected,and the non-parametric test was employed to assess whether significant differences exist in PAEs content among commercially available pre-made dishes from different regions and with varying consumption patterns.Results All 17 kinds of PAEs exhibited good linear relationships(r^(2)>0.995),with limits of quantitation ranging from 0.010 to 1.500 mg/kg,recoveries between 79.6%and 115.7%,and relative standard deviations from 1.0%to 10.8%,meeting the requirements for trace analysis.The 4 kinds of PAEs were detected in the samples:Dimethyl phthalate(DMP),diisobutyl phthalate(DIBP),dibutyl phthalate(DBP)and bis(2-ethylhexyl)phthalate(DEHP).The detection rates were 24.8%,94.3%,92.4%and 96.2%,respectively.Among these,DBP and DEHP exceeded the permitted levels in 4.30%and 0.47%of samples,mainly concentrated in high-fat pre-made dishes.The content of DIBP,DBP and DEHP were found to be significantly higher in ready-to-eat pre-made dishes compared to ready-to-cook variants.Conclusion The established method is simple and accurate,demonstrating good applicability for the simultaneous determination of multiple PAEs in complex food matrices.The results obtained can provide technical support and fundamental data for quality monitoring and risk management of pre-made dishes.
作者
侯雯倩
宁欣
余辉菊
骆春迎
HOU Wen-Qian;NING Xin;YU Hui-Ju;LUO Chun-Ying(Chengdu Center for Disease Control and Prevention(Chengdu Institute of Health Supervision),Chengdu 610047,China)
出处
《食品安全质量检测学报》
2025年第19期69-76,共8页
Journal of Food Safety and Quality
关键词
预制菜
邻苯二甲酸酯
塑化剂
气相色谱-串联质谱法
pre-made dishes
phthalic acid esters
plasticizers
gas chromatography-tandem mass spectrometry
