CAJ | 학술논문

文中建立了气相色谱-质谱法测定油炸食品中5种多环芳烃的定性检测方法。样品经皂化法处理，用正己烷提取，经浓缩处理后，再用正己烷溶解，气相色谱-质谱检测。该方法简单，灵敏度高，适用于油炸食品中5种多环芳烃的测定。
문중건립료기상색보-질보법측정유작식품중5충다배방경적정성검측방법。양품경조화법처리，용정기완제취，경농축처리후，재용정기완용해，기상색보-질보검측。해방법간단，령민도고，괄용우유작식품중5충다배방경적측정。
A simple and rapid method was developed for the determination of 5 kinds of polycyclic aromatic hydrocarbons in fried food by gas chromatography - mass spectrometric method. The food samples were saponiifcated and extracted by organic solvents. The chromatographic analysis was carried out by GC-MS. Owing to its simplicity, rapidity and high sensitivity, the method is a good applicability to the simultaneous determination of polycyclic aromatic hydrocarbons in fried food.