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传统肉制品中杂环胺的HPLC测定

DOI: 10.7685/j.issn.1000-2030.2008.04.025, PP. 134-139

Keywords: 杂环胺,传统肉制品,固相萃取,高效液相色谱

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Abstract:

以烤鸭、烤羊肉、烧鸡、卤牛肉和肉松5种传统肉制品为对象分析其杂环胺含量。样品净化前处理通过串联Ex-trelut-PRS-C18柱进行固相萃取,经TSK-gelODS-80TM柱分离并以配备二极管阵列和荧光检测器的HPLC对杂环胺进行测定。结果表明,该方法中15种杂环胺的线性范围为0.01~1.00ng?μL-1,检测限为0.5pg?g-1~0.3ng?g-1,回收率为58.60%~98.75%,相对标准偏差为1.81%~8.77%。该方法线性范围广,灵敏度和准确度较高,净化效果好,可满足定量分析的要求。在5种肉制品中检测出6种非极性杂环胺,且不同的肉制品中杂环胺的种类与含量不同。9H-吡啶并4,3-b吲哚(Norharman)与1-甲基-9H-吡啶并4,3-b吲哚(Harman)均存在于5种肉制品中,含量分别为42.75ng?g-1和33.9ng?g-1。3-氨基-1-甲基-5H-吡啶并4,3-b吲哚(Trp-P-2)只存在于烤鸭与烤羊肉中,2-氨基-1-甲基-6-苯基-咪唑并4,5-b吡啶(PhIP)在烤鸭、烤羊肉和肉松中检出,而2-氨基-9H-吡啶并2,3-b吲哚(AaC)和2-氨基-3-甲基-9H-吡啶并2,3-b吲哚(MeAaC)只存在于肉松中,其含量均小于2ng?g-1。

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