顶空气相色谱-氮敏检测法测定食品中的丙烯腈：协同研究
Determination of acrylonitrile in foods by headspace-gas chromatography with nitrogen-sensitive detection: collaborative study.
作者信息
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出版信息
J Assoc Off Anal Chem. 1985 Jul-Aug;68(4):776-82.
A headspace-gas chromatographic procedure, with nitrogen-phosphorous (N-P) specific detection for the determination of acrylonitrile (AN) in cold pack cheese, peanut butter, honey butter, and margarine, was collaboratively studied. Seven laboratories analyzed 7 samples of each food for AN at levels ranging from 5 to 60 ppb. For cold pack cheese, mean recoveries for AN added at about 5, 15, and 50 ppb were 65.9, 92.4, and 96.6%, respectively; for peanut butter, mean recoveries for AN added at about 10, 30, and 60 ppb were 59.6, 61.7, and 66.5%, respectively; for honey butter, mean recoveries for AN added at 5, 15, and 50 ppb were 88.6, 96.4, and 94.6%, respectively; and for margarine, mean recoveries for AN added at 5, 15, and 50 ppb were 130.6, 91.9, and 88.7%, respectively. The overall coefficients of variation for cold pack cheese, peanut butter, honey butter, and margarine spiked at the above levels were 67.7, 22.0, and 38.5%; 71.8, 23.8, and 23.8%; 45.3, 30.4, and 13.0%; and 79.7, 38.9, and 16.2%, respectively.
采用顶空气相色谱法，配备氮磷（N-P）特异性检测器，对冷藏包装奶酪、花生酱、蜂蜜黄油和人造黄油中的丙烯腈（AN）进行了协同研究。七个实验室分析了每种食品的7个样品，其中AN的添加水平为5至60 ppb。对于冷藏包装奶酪，添加量约为5、15和50 ppb的AN的平均回收率分别为65.9%、92.4%和96.6%；对于花生酱，添加量约为10、30和60 ppb的AN的平均回收率分别为59.6%、61.7%和66.5%；对于蜂蜜黄油，添加量为5、15和50 ppb的AN的平均回收率分别为88.6%、96.4%和94.6%；对于人造黄油，添加量为5、15和50 ppb的AN的平均回收率分别为130.6%、91.9%和88.7%。上述添加水平下，冷藏包装奶酪、花生酱、蜂蜜黄油和人造黄油的总体变异系数分别为67.7%、22.0%和38.5%；71.8%、23.8%和23.8%；45.3%、30.4%和13.0%；以及79.7%、38.9%和16.2%。
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