固相萃取高效液相色谱荧光法测定炒制坚果中苯并(a)芘残留量

    Determination of Benzoapyrene Residue in Stir-fried Nuts by Solid Phase Extraction and High Performance Liquid Chromatography Fluorescence Spectrometry

      摘要
    • 摘要: 建立高效液相色谱-荧光检测器测定炒制坚果中苯并（a）芘残留量的方法，样品采用正已烷∶丙酮（V∶V=3∶1）混合溶剂萃取后，经中性氧化铝柱净化后用配备荧光检测器高效液相色谱仪进行测定。结果表明，苯并（a）芘在0.50～10.00 ng·mL-1范围内线性良好，线性方程y=119 649x+1 831.08，相关系数为0.999 98。在3个不同浓度水平（1.00、5.00、10.00 ng·mL-1）添加标样，回收率为80.4%～87.2%，相对标准偏差为3.5%～4.2%。结果表明，该方法灵敏、简便、精确度高，可满足炒制坚果中苯并（a）芘残留量检测。

       

      Abstract: To establish a method for determing benzoapyrene residue in stir-fried nuts by HPLC-fluorescence detector, the sample was extracted with n-hexane and acetone (V:V=3:1) mixed solvent, purified by neutral alumina column and determined by HPLC equipped with fluorescence detector. The results showed that the linearity of benzoapyrene was good in the range of 0.50-10.00 ng·mL-1 with the linear equation y=119649 x+1831.08 and the correlation coefficient 0.99998. The average recovery was 80.4%-87.2% and the relative standard deviation was 3.5%-4.2% when standard samples were added at 3 different concentration levels (1.00, 5.00, 10.00 ng·mL-1). The results showed that the method was sensitive, simple and accurate, and could meet the requirement for the determination of benzoapyrene residues in stir-fried nuts.

       

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