魏晶晶,陈章捷,张艳燕,郝延涛,陈晓芳.高效液相色谱法测定鳗鱼中三聚氰胺残留量[J].食品安全质量检测学报,2014,5(12):4102-4106
高效液相色谱法测定鳗鱼中三聚氰胺残留量
Determination of melamine residues in eel by high performance liquid chromatography
投稿时间:2014-07-28  修订日期:2014-10-12
DOI:
中文关键词:  三聚氰胺  水产品  鳗鱼  高效液相色谱法
英文关键词:melamine  aquatic products  eel  high performance liquid chromatography
基金项目:
作者单位
魏晶晶 龙岩出入境检验检疫局 
陈章捷 龙岩出入境检验检疫局 
张艳燕 龙岩出入境检验检疫局 
郝延涛 龙岩出入境检验检疫局 
陈晓芳 龙岩出入境检验检疫局 
AuthorInstitution
WEI Jing-jing Longyan Entry-Exit Inspection and Quarantine Bureau 
CHEN Zhang-Jie Longyan Entry-Exit Inspection and Quarantine Bureau 
ZHANG Yan-Yan Longyan Entry-Exit Inspection and Quarantine Bureau 
HAO Yan-Tao Longyan Entry-Exit Inspection and Quarantine Bureau 
CHEN Xiao-Fang Longyan Entry-Exit Inspection and Quarantine Bureau 
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中文摘要:
      目的 建立高效液相色谱法检测鳗鱼中三聚氰胺残留量的方法。方法 鳗鱼试样用1%三氯乙酸超声提取, 以1%三氯乙酸饱和的二氯甲烷液液分配除脂, 用混合型阳离子交换固相萃取小柱富集和净化, 用SHISEIDO CAPCELL PAK CR(1:4)混合液相色谱柱分离, DAD检测器检测。结果 三聚氰胺在0~25 μg/mL浓度范围的线性相关系数为0.9999, 加标水平在2.0、4.0、10.0 mg/kg的平均回收率分别为94.0%、95.3%、99.5%, 相对标准偏差RSD(n=6)分别为2.73%、3.71%、5.79%, 该方法检出限(S/N=10)为1.55 mg/kg。结论 各项指标均符合GB/T 27404-2008《实验室质量控制规范 食品理化检测》中检测方法确认的技术要求。
英文摘要:
      Objective To develop a method for the detection of melamine residues in eel by high performance liquid chromatography. Methods The sample was extracted with 1% trichloroacetic acid by ultrasonic extraction, degreased through liquid-liquid distribution with methylene chloride saturated by 1% trichloroacetic acid, enriched and purified by mixed cation exchange column. SHISEIDO CAPCELL PAK CR (1:4) mixed liquid chromatographic column was used for separation, and DAD detector was used for determination. Results The correlation coefficient in the range of 0~25 μg/mL was 0.9999. The recoveries of three different concentration (2.0, 4.0, and 10.0 mg/kg) were 94.0%, 95.3%, and 99.5%, respectively. The relative standard deviations (RSD, n=6) were 2.73%, 3.71% and 5.79%. The limit of detection was 1.55 mg/kg. Conclusion All the parameters conform to technical specificationsof GB/T 27404-2008 “Criterion on quality control of laboratories-chemical testing of food”.
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