单 位：
江苏省农业科学院食品质量安全与检测研究中心;南京农业大学教育部肉品加工与质量控制重点开放实验室
关键词：
烧烤肉制品;3,4-苯并(a)芘;前处理
摘 要：
采用超声提取、液液萃取和固相萃取联用,建立了烧烤肉制品中3,4-苯并(a)芘检测的前处理方法。结果表明:烤肉样品中的3,4-苯并(a)芘经超声处理8 min后用15 mL二甲亚砜液液萃取,再用C18固相萃取柱进行净化,回收率达到74.98%~108.82%,相对标准偏差为2.35%~3.82%,检测限为0.04μg.L-1。该方法操作简单,所需时间短,提取效果好,适用于烧烤肉制品中3,4-苯并(a)芘残留检测的前处理。
译 名：
Pretreatment methods for determination of benzo(a) pyrene in grilled meat products
作 者：
WAN Hong-li1,ZHOU Guang-hong1*,CHEN Ming2,XU Xing-lian1,JI Yan-feng1(1.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China;2.Food Safety Research and Service Center,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
关键词：
grilled meat products;benzo(a)pyrene;pretreatment
摘 要：
A method of pretreatment for determination of benzo(a)pyrene in grilled meat products was established.Ultrasonic extraction,liquid-liqud extraction and solid phase extraction were used.The results showed that the benzo(a)pyrene from the grilled meat was extracted for 8 min with ultrasonic wave,then extracted with 15 mL dimethyl sulphoxide and cleaned with C18 column,the recovery were 74.98%-108.82%,the relative standard deviation were 2.35%-3.82%,and the detection limit was 0.04 μg·L-1.This method fits the pretreatment for residue determination of benzo(a)pyrene in grilled meat for its easy operation,short time and good results.
