食品科学 ›› 2017, Vol. 38 ›› Issue (16): 205-209.doi: 10.7506/spkx1002-6630-201716032

• 安全检测 • 上一篇    下一篇

电化学分析法快速测定烧烤类食品中的苯并(a)芘

冯亚净,张志业,李书国   

  1. (河北科技大学生物科学与工程学院,河北?石家庄 050018)
  • 出版日期:2017-08-25 发布日期:2017-08-18
  • 基金资助:
    国家自然科学基金面上项目(20876165);河北省食品药品安全科技项目计划项目(ZD2014011)

Electrochemical Analysis for Rapid Determination of Benzo(a)pyrene in Barbecued Foods

FENG Yajing, ZHANG Zhiye, LI Shuguo   

  1. (College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China)
  • Online:2017-08-25 Published:2017-08-18

摘要: 基于苯并(a)芘(benzo(a)pyrene,BaP)的电化学氧化还原特征,建立一种快速测定烧烤类食品中BaP 含量的电化学分析方法,优化测定条件为乙腈-水(1∶3,V/V)作为溶剂、电解质LiClO4浓度0.15 mol/L、硫酸浓度 0.1 mol/L、富集时间10 min,在此条件下,BaP的氧化峰电流随其浓度的增大而增大,而且浓度在0~100 nmol/L范 围内呈线性关系,检测限为0.187 nmol/L(RSN=3)。该方法的稳定性和重复性较好,检测时间短,利用该法对烤羊 肉串样品中的BaP进行检测,回收率为96.67%~101.56%,检测结果与高效液相色谱法基本一致,可用于烧烤类食 品中BaP的快速检测。

关键词: 苯并(a)芘, 电化学分析方法, 食品安全, 烧烤类食品

Abstract: Based on the electrochemical redox properties of benzo(a)pyrene (BaP), a rapid electrochemical method for the determination of BaP in barbecued foods was established. The optimum conditions for the method were established as follows: using acetonitrile-water (1:3, V/V) as solvent, LiClO4 concentration (as electrolyte) 0.15 mol/L, sulfuric acid concentration 0.1 mol/L, and enrichment time 10 min, where the response current linearly increased with increasing BaP concentration in the range of 0–100 nmol/L. The limit of detection (LOD) of the proposed method was 0.187 nmol/L (RSN = 3). Excellent stability and reproducibility of the method were observed. The recovery of the analyte added to shish kebab was in the range of 96.67%–101.56%. The results were in agreement with those obtained by high performance liquid chromatography (HPLC). Consequently, the electrochemical method was useful for rapid determination of BaP in barbecued foods.

Key words: benzo(a)pyrene (BaP), electrochemical analysis method, food safety, barbecued food

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