气相色谱—质谱法测定酱菜中的丙酸残留

建立了气相色谱-质谱测定出口酱菜中丙酸残留量的方法。酱菜以水蒸汽蒸馏方法进行提取和净化,采用气相色谱质谱测定,选择离子监测模式检测。方法的检出限为1mg/kg,在10-100 mg/L的范围内呈良好的线性关系,相关系数为0.9995;在100 mg/kg5、0 mg/kg2、0 mg/kg、10 mg/kg 4个添加水平下,丙酸的添加回收率在97.0%-106.7%之间,相对标准偏差（RSD）为3.0%。该方法灵敏度高,水蒸汽净化效果良好,能有效消除杂质基质带来的干扰,可作为日常样品中丙酸残留量的检测和确证方法。

Determination of Propionic Acid Residue in Soy Sauce Pickles Using GC-MS

A method was established for the determination of propionic acid residue in soy sauce pickles using gas chromatography-mass spectromethy（GC-MS）.The soy sauce pickles were extracted and cleaned by water vapor distillation.The cleaned extract was analyzed by GC-MS with electron impact（EI） source in selective ion monitoring（SIM）.The detection limit was 1mg/kg.There was a good linearity within the range of 10mg/L-100 mg/L with the correlation coefficient of 0.9995.The recoveries were between 97.0 %-106.7%with the relative standard derivations of less than 3.0% at the spiking level of 1mg/kg.