Beljaars P R, Rondags T M
J Assoc Off Anal Chem. 1979 Sep;62(5):1087-91.
A high pressure liquid chromatographic (HPLC) method for determining chloramine-T (N-chloro-N-sodium-p-toluenesulfonadmie) in foods such as ice cream, minced meat, and shrimp is described. Deproteinized samples are treated with sulfite to convert chloramine-T to p-toluenesulfonamide (p-TSA) and extracted, and HPLC analysis is performed on concentrated extracts. Sample extracts are chromatographed on a reverse phase 10 micrometers Lichrosorb RP-18 column with acetonitrile-water (190), and quantitated by an ultraviolet detector (220 nm) and digital integrator. The relationship between recorded peak area and concentration was linear to 0.600 micrograms p-TSA/microL. The detection limit was 2.5 ng pTSA/microL, corresponding to a chloramine-T concentration of 0.8 mg/kg in samples. Recoveries of added chloramine-T were 88% for ice cream, 73% for minced meat, and 51% for shrimp. Precision data indicate a relative standard deviation of 1.54 and 2.14% for the complete analysis of ice cream with levels of 15 and 63 mg chloramine-T/kg (n = 5 determinations), respectively. The HPLC method was applied to chloramine-T determinations in 62 ice cream, 25 minced meat, and 25 shrimp samples.
本文描述了一种用于测定冰淇淋、碎肉和虾等食品中氯胺 -T（N -氯 -N -对甲苯磺酸钠）的高压液相色谱（HPLC）方法。对经过去蛋白处理的样品用亚硫酸盐进行处理，将氯胺 -T转化为对甲苯磺酰胺（p -TSA）并进行萃取，然后对浓缩萃取物进行HPLC分析。样品萃取物在10微米的反相Lichrosorb RP -18柱上，以乙腈 -水（190）为流动相进行色谱分离，并用紫外检测器（220纳米）和数字积分仪进行定量分析。记录的峰面积与浓度之间的关系在0.600微克p -TSA/微升范围内呈线性。检测限为2.5纳克pTSA/微升，相当于样品中氯胺 -T浓度为0.8毫克/千克。添加的氯胺 -T在冰淇淋中的回收率为88%，在碎肉中为73%，在虾中为51%。精密度数据表明，对于氯胺 -T含量分别为15和63毫克/千克的冰淇淋进行完整分析时，相对标准偏差分别为1.54%和2.14%（n = 5次测定）。该HPLC方法应用于62个冰淇淋、25个碎肉和25个虾样品中氯胺 -T的测定。
