Huang Chaoqun, Chen Qinke, Chen Li, Wang Yunyu, Ma Zhe, Shen Mi, Huang Jiabo
Zhejiang Academy of Science and Technology for Inspection and Quarantine, Hangzhou 310016, China.
Se Pu. 2019 Oct 8;37(10):1048-1052. doi: 10.3724/SP.J.1123.2019.03016.
A method for the rapid screening of 1,3-dichloro-2-propanol, 2,3-dichloro-1-propanol,3-monochloropropane-1,2-diol, and 2-monochloropropane-1,3-diol in soy sauce was developed based on dispersive solid phase extraction-gas chromatography-high resolution mass spectrometry (GC-HRMS). The samples were extracted by ethyl acetate, cleaned up using -propylethylenediamine and detected by GC-HRMS. The chloropropanols were quantified by the internal standard method. The results demonstrated that the limits of quantitation of the four chloropropanols were in the range of 0.5-10 μg/kg. The recoveries of the four chloropropanols in soy sauce spiked with three levels varied from 78% to 103%, and the relative standard deviations were no more than 8.8%. The proposed method is simple, accurate, sensitive and suitable for the rapid screening of the four chloropropanols in soy sauce.
建立了一种基于分散固相萃取-气相色谱-高分辨质谱（GC-HRMS）快速筛查酱油中1,3-二氯-2-丙醇、2,3-二氯-1-丙醇、3-一氯丙烷-1,2-二醇和2-一氯丙烷-1,3-二醇的方法。样品用乙酸乙酯萃取，用N-丙基乙二胺净化，并用GC-HRMS检测。采用内标法对氯丙醇进行定量。结果表明，4种氯丙醇的定量限在0.510μg/kg范围内。酱油中添加3个水平的4种氯丙醇的回收率在78%103%之间，相对标准偏差不超过8.8%。该方法简便、准确、灵敏，适用于酱油中4种氯丙醇的快速筛查。
