自動前処理装置を用いるガスクロマトグラフィー : 質量分析法による食品中の保存料の一斉分析(<特集>質量分析法の応用技術)

概要

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A method for automated simultaneous analysis of 9 kinds of preservatives such as sorbic acid, dehydroacetic acid, benzoic acid, 2,6-t-bytyl hydroxyanisole (BHA) and five p-hydroxybenzoates in foods was developed using a gas chromatograph/mass spectrometer (GC/MS) with an automated sample preparation instrument. The use of the solid phase extraction (SPE) method utilizing a polymer based cartridge and pH adjustment of sample (pH=3.5) in the pretreatment made it possible to recover successfully ppb levels of sample. Recoveries (%) and repeatabilities {n=6,relative standard deviation (RSD, %)} of preservatives in fruit vinegar were as follows ; sorbic acid, 86% (RSD=1.6%); benzoic acid, 76% (RSD=80.%); dehydroacetic acid and p-hydroxy-benzoates, more than 90% (RED, less than 8.3%). The detection limits of the method using selected ion monitoring (SIM) were 0.1 ppb. Nine kinds of preservatives in foods (soy sauce, sauce, wine and vinegar) were determind by the proposed method. For example, the concentration of sorbic acid, dehydroacetic acid, benzoic acid, BHA, and p-hydroxybenzoates in imported fruit vinegar were 209,281,422,3 and 22〜27 ppb, respectively.
社団法人日本分析化学会の論文
1996-06-05