| 摘要: |
| 应用气相色谱-质谱联用(GC-MS)方法的选择离子监测技术,测定调味品辣椒粉和腌料中的苏丹红Ⅰ、Ⅱ色素。在0.58~18.9mg·L-1浓度范围内,该方法具有良好的线性关系(γ=0.99959)。样品的平均回收率为80.7%~95.4%,RSD为1.90%~7.14%。样品称量为5.0g时,苏丹红Ⅰ、Ⅱ的检出限分别为0.0058mg·kg-1和0.0076 mg·kg-1。 |
| 关键词: 气相色谱-质谱 苏丹红 辣椒粉 腌料 |
| DOI： |
| 投稿时间：2006-10-08 |
| 基金项目: |
|
| Determination of Sudan in Condiments by Gas Chromatography-Mass Spectrometry |
|
SU Xiao-chuan
|
| (Guangxi Center for Disease Prevention and Control, Nanning, Guangxi, 530021, China) |
| Abstract: |
| Selected ion monitoring(SIM) technique was used in the GC/MS determination of Sudan Ⅰ and SudanⅡin chilli powder and hot condiment-containing food products.Linear relationships in the range from 0.58~18.9 mg·L-1 of either of 2 compounds were obtained with correlation coefficients(γ) larger than 0.9990.RSD's obtained were in the range of 1.90% to 7.14%,and average recoveries were in the range of 80.7% to 95.4%.Detection limits were found to be 0.0058mg·kg-1,0.0076 mg·kg-1 when samples weight were 5.0g. |
| Key words: GC-MS Sudan chilli powder hot condiment-containing food |
