关键词: 食品, 氯丙醇, 基质分散固相萃取法, 同位素稀释技术, 气相色谱-质谱法

Abstract:

An analytical method was developed to determine 4 kinds of chloropropanols in foods using gas
chromatography mass spectrometer coupled with the multi-isotopic internal standard technique. The performance
difference between different brands of HFBI as a derivativization reagent and internal standard selection for quantification
were discussed. Under the optimal conditions, the limits of detection (LOD) were 2.5–10 μg/kg for 4 kinds of
chloropropanols. According to the internal standard calibration, an excellent linearity between 100 ng and 2000 ng of
chloropropanols (R² ＞ 0.9990) was obtained. When chloropropanols were spiked at levels of 100, 200, 400 mg/kg in
soy sauce and seasoning powder of instant noodles, the average recovery rates were 90.1%–107%, with relative standard
deviation (RSD) of 3.37%–10.4% (n = 6). The application of only 2 kinds of internal standards (chloropropane-1,2-diol-d5
or 2-chloropropane-1,3-diol-d5 and 1,3-dichloro-2-propanol-d5) can reveal accurate and precise determination for 4 kinds
of chloropropanols. When 3-chloropropane-1,2-diol (3-MCPD) was used to calibrate 2-MCPD in foods, the level of
2-chloropropane-1,3-diol (2-MCPD) was only 52.1%–77.8% of the real content.

Key words: food, chloropropanol, dispersion matrix solid-phase extraction, isotopic internal standard technique, gas chromatography-mass spectrometer (GC-MS)