HPLC Determination of 8 Heterocyclic Amines in Fish Products with Solid Phase Extraction
摘 要
鱼制品样品(2 g)用2.0 mol·L-1氢氧化钠溶液10 mL超声提取20 min,用二氯甲烷50 mL淋洗装有15 g硅藻土的层析柱,洗脱液经MCX柱进行固相萃取分离。用氨水-甲醇(10+90)混合液淋洗MCX柱,洗脱液于40 ℃吹氮蒸干,残渣用甲醇1.0 mL溶解供色谱分析。以TOSOH TSK gel ODS-80TM色谱柱为固定相,用(A)乙腈和(B) pH 3.5的 0.01 mol·L-1磷酸溶液以不同体积比组成的混合液作流动相进行梯度淋洗。用二极管阵列检测器测定。8种杂环胺类化合物的质量浓度均在0.005~1.0 mg·L-1范围内与其峰面积呈线性关系,方法的检出限(3S/N)在0.3~3.8 μg·kg-1之间。以空白样品为基体进行加标回收试验,所得回收率在51.8%~93.7%之间,测定值的相对标准偏差(n=6)在0.89%~3.7%之间。
Abstract
Sample of fish product (2 g) was alkalified with 10 mL of 2.0 mol·L-1 NaOH solution and extracted ultrasonically for 20 min. 50 mL of CH2Cl2 were used to elute the column equipped with 15 g of diatomite. The eluate was passed through a MCX column for SPE separation. Mixture of NH3·H2O-CH3OH (10+90) were to elute the MCX column. The eluate was evaporated to dryness by N2-blowing at 40 ℃, and the residue dissolved in 1.0 mL of CH3OH for HPLC analysis. TOSOH TSK gel ODS-80TM column was used for chromatographic separation, and mixtures of (A) CH3CN and (B) 0.01 mol·L-1 H3PO4 solution pH 3.5 mixed in different volumic ratio were used as mobile phase in gradient elution. PAD were used in the determination. Linear relationships between values of peak area and mass concentration of the 8 heterocyclic amines were kept in the same range of 0.005-1.0 mg·L-1, with detection limits (3S/N) in the range of 0.3-3.8 μg·kg-1. On the base of blank sample, test for recovery was made by standard addition method; values of recovery found were in the range of 51.8%-93.7%, with RSD′s (n=6) in the range of 0.89%-3.7%.
中图分类号 O652.63
所属栏目 工作简报
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收稿日期 2013/6/26
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备注肖维(1983-),女,湖南湘潭人,助理研究员,研究方向为环境分析化学与食品检测。
引用该论文: XIAO Wei,ZHANG Yan,WAN Yi-wen,CHEN Xiang-yi. HPLC Determination of 8 Heterocyclic Amines in Fish Products with Solid Phase Extraction[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2014, 50(7): 879~883
肖维,张雁,万译文,陈湘艺. 固相萃取-高效液相色谱法测定鱼制品中8种杂环胺类化合物[J]. 理化检验-化学分册, 2014, 50(7): 879~883
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【3】TOMS B, GIL M, CREMIN P, et al. HPLC-DAD-ESIMS and analysis of phenolic compounds in nectarines, peaches and plums[J]. J Agric Food Chem, 2001,49(10):4747-4760.廖倩,杨文侠,李开雄.烹调食品中杂环胺检测的样品前处理方法研究[J].肉类研究, 2008,10(4):61-64.
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【5】POLAK T, ANDRENSEK S, ZLENDER B, et al. Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle[J]. LWT-Food Sci Technol, 2009,42(1):256-264.
【6】POLAK T, DOSLER D, ZLENDER B, et al. Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality[J]. LWT-Food Sci Technol, 2009,42(2):504-513.
【7】LIAO G Z, WANG G Y, XU X L, et al. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast[J]. Meat Sci, 2010,85(1):149-154.
【8】徐琦,杨洪生,吴光洪,等.超高效液相色谱-电喷雾串联质谱法同时测定鱼类加工品中12种杂环胺类化合物[J].南方水产科学, 2012,8(4):7-15.
【9】张峰,吕泉福,储晓刚,等.固相萃取-超高效液相色谱-电喷雾串联质谱法同时测定烤鱼中15种杂环胺含量[J].分析化学, 2011,39(4):501-505.
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【11】董雪玲,刘大锰,高少鹏.高效液相色谱法测定大气颗粒物中的杂环胺[J].分析化学, 2009,37(10):1415-1420.
【12】BASHEER C, LEE H K. Hollow fiber membrane-protected solid-phase microextraction of triazine herbicises in bovine milk and sewage sludge samples[J]. J Chromatogr A, 2004,1047(2):189-194.
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