一种高效、经济的预处理方法，用于选择性提取和检测茶叶和乳制品中的高氯酸盐。
A highly-efficient and cost-effective pretreatment method for selective extraction and detection of perchlorate in tea and dairy products.
机构信息
Department of Rehabilitation, Wuyi University, Wuyishan, Fujian 354300, China; NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
Wuhai Inspection and Testing Center, Wuhai 016000, China; NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
出版信息
Food Chem. 2020 Oct 30;328:127113. doi: 10.1016/j.foodchem.2020.127113. Epub 2020 May 22.
In view of the high polarity and ubiquitous occurrence of perchlorate, achieving an ultra-trace analysis has become a challenging task. The present study aimed to develop a simple and generic pretreatment protocol based on cold-induced liquid-liquid extraction to efficiently extract perchlorate from tea and dairy products and remarkably decrease potential matrix interferences and laborious cleanup. By optimizing the pretreatment conditions, the enrichment factor of perchlorate increased by 7.79 times under the compromise between the matrix effect and extraction recovery. The validated method presented satisfactory selectivity, linearity, accuracy, precision, and matrix effect, providing recoveries of 78.2%-106.2% with RSD ranging from 1.2% to 7.9% and RSD less than 10.7% for tea and dairy products. This pretreatment protocol depended only on shaking, freezing, and centrifugation in one step, without additional equipment or tedious operations, which will be explored to a greater extent in complex biological or food matrices.
鉴于高极性和普遍存在的高氯酸盐，实现痕量分析已成为一项具有挑战性的任务。本研究旨在开发一种简单通用的预处理方案，基于冷诱导液-液萃取，从茶叶和乳制品中有效提取高氯酸盐，并显著减少潜在的基质干扰和繁琐的净化。通过优化预处理条件，在基质效应和萃取回收率之间取得平衡，高氯酸盐的富集因子提高了 7.79 倍。验证后的方法表现出良好的选择性、线性、准确性、精密度和基质效应，在茶叶和乳制品中的回收率为 78.2%-106.2%，相对标准偏差（RSD）为 1.2%-7.9%，RSD 小于 10.7%。该预处理方案仅依赖于一步摇床、冷冻和离心，无需额外的设备或繁琐的操作，将在更复杂的生物或食品基质中进行更深入的探索。
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