固相微萃取-气相色谱-质谱法检测茶叶中多环芳烃的含量
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摘要
本文优化了萃取条件,建立了顶空-固相微萃取(HS-SPME)、气相色谱-质谱测定茶叶中4种多环芳烃的方法.茶叶中多环芳烃含量和对应的信号强度在0.3~150mg kg~(-1)范围内呈良好的线性关系,检出限为0.1~0.2mg kg~(-1),回收率在72.6%~102.4%之间;茶汤中含量和对应的信号强度在0.01~10mg kg~(-1)范围内呈良好的线性关系,检出限为0.005~0.01mg kg~(-1),回收率为76.4%~103.6%.
In this study, GC-MS coupled head-space solid-phase microextraction(HS-SPME) was applied to detect 4 kinds of PAHs in tea and in tea infusion. After the optimization of the experimental consideration, the linear ranges for the PAH4 signal intensity and their concentrations are found to be 0.3–150 and 0.01–10 mg kg~(-1). The detection limit is 0.1–0.2 and 0.005–0.01 mg kg~(-1), with recovery of 72.6%–102.4% and 76.4%–103.6%, respectively.
In this study, GC-MS coupled head-space solid-phase microextraction(HS-SPME) was applied to detect 4 kinds of PAHs in tea and in tea infusion. After the optimization of the experimental consideration, the linear ranges for the PAH4 signal intensity and their concentrations are found to be 0.3–150 and 0.01–10 mg kg~(-1). The detection limit is 0.1–0.2 and 0.005–0.01 mg kg~(-1), with recovery of 72.6%–102.4% and 76.4%–103.6%, respectively.
引文
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2 Yamanishi T.Food Rev Int,1995,11:477–525
3 Krstic M,Stojadinovic M,Smiljanic K,Stanic-Vucinic D,Velickovic TC.Rsc Adv,2015,5:3260–3268
4 Butt MS,Ahmad RS,Sultan M.Crit Rev Food Sci,2015,55:792–805
5 Yanga MH,Wang CH,Chen HL.J Nutr Biochem,2001,12:14–20
6 International Tea Committee(ITC).http://www.inttea.com/Accessed August 25,2013.
7 Wang LF,Lee JY,Chung JO,Baik JH,So S,Park SK.Food Chem,2008,109:196–206
8 林道辉.茶叶中多环芳烃的浓度水平、源解析及风险.博士学位论文.杭州:浙江大学,2005.18–25
9 Singh S,Vashishth A,Vishal.Environ Monit Assess,2011,177:35–38
10 EFSA.EFSA J,2008,274:96–114
11 Lin DH,Zhu LZ,He W,Tu YT.J Agric Food Chem,2006,54:3658–3662
12 Grover IS,Singh S,Pal B.Environ Monit Assess,2013,185:6291–6294
13 Li XY,Li N,Luo HD,Lin LR,Zou ZX,Jia YZ,Li YQ.J Agric Food Chem,2011,59:5899–5905
14 Drabova L,Pulkrabova J,Kalachova K,Camara C.Talanta,2012,100:207–216
15 Ishizaki A,Saito K,Hanioka N,Narimatsu S,Kataoka H.J Chromatogr A,2010,1217:5555–5563
16 Guillarme D,Casetta C,Bicchi C,Veuthey JL.J Chromatogr A,2010,1217:6882–6890
17 Sari F,Velioglu YS.Eur Food Res Technol,2013,237:229–236
18 Sadowska-Rociek A,Surma M,Cieslik E.Environ Sci Pollut Res,2014,21:1326–1338
19 Ziegenhals K,Jira W,Speer K.Eur Food Res Technol,2008,228:83–91
20 Zuin WG,Montero L,Bauer C,Popp P.J Chromatogr A,2005,1091:2–10
21 Lv SD,Wu YS,Zhou JS,Lian M,Li CW,Xu YQ,Liu SH,Wang C,Meng QX.Plos One,2014,9:1–18
22 Pripdeevech P,Moonggoot S,Popluechai S,Chukeatirote E.Chiang Mai J Sci,2014,41:395–402
23 Lin J,Zhang P,Pan ZQ,Xu HR,Luo YP,Wang XC.Food Chem,2013,141:259–265
24 Lin DH,Zhu LZ.J Agric Food Chem,2004,52:8268–8271
25 Chen YL,Duan J,Jiang YM,Shi J,Peng LT,Xue SP,Kakuda Y.Food Rev Int,2011,27:1–15
26 张燕忠,张凌云,王登良.茶叶,2008,34:75–77