Determination of Ethyl Carbamate in Soy Sauce and Vinegar by Dispersive Solid Phase Extraction/Gas Chromatography-Mass Spectrometry

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Determination of Ethyl Carbamate in Soy Sauce and Vinegar by Dispersive Solid Phase Extraction/Gas Chromatography-Mass Spectrometry

更新时间：2023-05-18

- Determination of Ethyl Carbamate in Soy Sauce and Vinegar by Dispersive Solid Phase Extraction/Gas Chromatography-Mass Spectrometry
- Vol. 33, Issue 1, Pages: 108-111(2014)
- 作者机构：
  
  国家食品安全风险评估中心卫生部食品安全风险评估重点实验室
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Determination of Ethyl Carbamate in Soy Sauce and Vinegar by Dispersive Solid Phase Extraction/Gas Chromatography-Mass Spectrometry. [J]. 33(1):108-111(2014)
DOI：

Determination of Ethyl Carbamate in Soy Sauce and Vinegar by Dispersive Solid Phase Extraction/Gas Chromatography-Mass Spectrometry. [J]. 33(1):108-111(2014) DOI：

摘要

建立了分散固相萃取(d-SPE)/气相色谱-质谱法(GC-MS)检测酱油和食醋中氨基甲酸乙酯(EC)含量的分析方法。基于不同样品基质的复杂性，以乙腈(酱油)或者乙酸乙酯(食醋)进行液液萃取，经N 丙基乙二胺(PSA)分散固相萃取净化。考察了萃取溶剂的种类、萃取次数和PSA使用量等因素对EC萃取效率和分析效果的影响。在优化实验条件下，EC在10 ~500 μg/L质量浓度范围内呈良好的线性关系，线性系数(r2)为0.999 8。EC在酱油和食醋两种基质中的定量下限均为5.0 μg/kg，不同加标水平下的平均回收率为92.9%~114.3%，相对标准偏差为0.5%~5.3%。该方法简单、灵敏、准确，适用于酱油和食醋中EC含量的测定，具有很好的实际应用价值。

Abstract

ethyl carbamate; soy sauce; vinegar; gas chromatography-mass spectrometry(GC-MS); dispersive solid phase extraction(d-SPE)

关键词

氨基甲酸乙酯酱油食醋气相色谱-质谱法分散固相萃取

Keywords

ethyl carbamatesoy saucevinegargas chromatography-mass spectrometry(GC-MS)dispersive solid phase extraction(d-SPE)

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江南大学食品学院

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