| Objective:To explore the feasibility of qualitative and quantitative detection of SCCPs and MCCPs in food by high performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry(HPLC-Q-TOF/MS),to make up for the deficiency of chlorinated paraffin detection methods in domestic food without specified standards or regulations,and to better understand the current situation of chlorinated paraffin contamination in food in Guangzhou.To provide theoretical basis and practical methods for the formulation of relevant quality standards at the national level.At present,there are no specified standards or regulations for the detection methods of chlorinated paraffin in food.after reading the relevant literature,and in order to understand the current situation of chlorinated paraffin contamination in food,food samples from different locations in Guangzhou,China were collected,pre-treated by freeze-drying and powdered,extracted and purified by ultrasonic wave,using HPLC-Q-TOF/MS.The technology of HPLC-Q-TOF/MS is used to quantitatively and qualitatively study the SCCPs and MCCPs in food.Methods:Food samples from different places in Guangzhou,China were widely collected,freeze-dried and powdered,then extracted and purified by ultrasonic wave,and the detection conditions of HPLC-Q-TOF/MS were optimized at the same time.A method for quantitative and qualitative detection of SCCPs and MCCPs in aquatic products by HPLC-Q-TOF/MS was established,and then the contamination of SCCPs and MCCPs in food in Guangzhou was analyzed.Through the study of the content of CPs and the distribution characteristics of homologues in food,there are mainly C11 and C13 homologues in food,mainly chlorine content Cl6and Cl7.Results:A simple,rapid and sensitive method for qualitative and quantitative analysis of SCCPs and MCCPs in food by HPLC-Q-TOF/MS was established,and the pollution status of SCCPs and MCCPs in food in Guangzhou was analyzed.The main contents are as follows:1.HPLC-Q-TOF/MS technology has the characteristics of high sensitivity,resolution and performance stability in the detection and analysis of SCCPs and MCCPs in food,and can be used for the qualitative and quantitative analysis of SCCPs and MCCPs in food.2.The HPLC-QTOF/MS detection conditions are as follows:using the anion mode of ESI ionization source was used,the Poroshell 120PFP column of Agilent(4.6mm×50 mm,2.7?m)was used for separation,the column temperature was set at 30?,gradient elution,the mobile phase was ammonium acetate solution and pure methanol reagent,the detection time is 13 min,the flowing rate is 0.25 mL/min,the injection volume is 2?L.3.Through the study on the content of CPs and the distribution characteristics of homologues in food samples,the results are as follows:the content of SCCPs in the sample is 1.54?705.34 ng·g-1,the lowest is Pomfret,the highest is squid,and the lowest is broccoli and the highest is squid in the range of 1.75?279.33 ng·g-1.The distribution characteristics of CPs homologues were also different in different samples.C13 and Cl7 were the main components of SCCPs homologues in aquatic products,C11 and Cl6/Cl7 in livestock and poultry meat,C13 and Cl7in vegetable samples,and C11and Cl7 in other food samples.The content of CPs and the distribution characteristics of homologues in the samples were studied.C11 and C13homologues were mainly found in foods in Guangzhou,mainly chlorine content Cl6and Cl7.4.The content of SCCPs,MCCPs and the distribution characteristics of homologues in food samples were analyzed by ultrasonic-assisted extraction pretreatment method and HPLC-Q-TOF/MS detection technique.the detection limits of SCCPs and MCCPs were 1.3 ng·g-1 and 1.6 ng·g-1,respectively,and the quantitative detection limit was three times of the theoretical limit of the method.It can realize the effective,accurate and rapid detection of SCCPs and MCCPs in food samples,its future development is also worthy of the wait.Conclusion:HPLC-Q-TOF/MS can be used as a method for qualitative and quantitative analysis of SCCPs and MCCPs in food samples,which fills the gap in the qualitative and quantitative analysis of SCCPs and MCCPs in food in China,and provides a theoretical basis for the formulation of relevant laws and regulations in China in the future.Ultrasonic extraction of SCCPs and MCCPs from food has the advantages of low temperature,high efficiency and short time.It can realize the pretreatment of food samples in the way of energy saving,high efficiency and environmental protection,and can be applied to the extraction and pretreatment of SCCPs and MCCPs in food.There are mainly C11 and C13 homologues in food in Guangzhou,mainly chlorine content of Cl6 and Cl7.The content of SCCPs in plant food is lower than that in animal food.T The more animal food people eat,the more SCCPs may be contained in the body,and the more harmful it may be to the human body. |
PDF Full Text Request