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食品在煎炸、烟熏过程中因食品自身及燃料燃烧产生的具有致癌和致突变性的苯并(a)芘的含量会急剧升高。GB/T5009.27—2003《食品中苯并(a)芘的测定》采用荧光分光光度法和目测比色法对食品中苯并(a)芘进行分析,但这两种方法操作过程复杂,分析时间长。笔者建立了真空冷冻干燥、超声提取和固相萃取处理样品的高效液相色谱-荧光法,测定烤炸食品中苯并(a)芘含量。将33.0μg/ml的苯并(a)芘标准溶液用甲醇稀释配制成66.0 ng/ml的标准液,再用乙腈逐级稀释成为33.0、6.60、3.30、
The content of carcinogenic and mutagenic benzo (a) pyrene caused by the food itself and fuel burning in the process of frying and smoking is rapidly rising. GB / T5009.27-2003 Determination of Benzo (a) Pyrene in Foods The benzo (a) pyrene in food was analyzed by fluorescence spectrophotometry and visual colorimetric method. However, the two methods were complicated in operation process, Analysis time is long. The author established a vacuum freeze-drying, ultrasonic extraction and solid-phase extraction of samples processed by high performance liquid chromatography - fluorescence method, determination of fried foods benzo (a) pyrene content. The standard solution of 33.0 μg / ml of benzo (a) pyrene was diluted with methanol to prepare a standard solution of 66.0 ng / ml, which was then serially diluted with acetonitrile to 33.0, 6.60, 3.30,