Acta Chimica Sinica ›› 2010, Vol. 68 ›› Issue (17): 1776-1780. Previous Articles    

Note

气相色谱-质谱法检测番茄红素酱中甲苯、间二甲苯

姚洁,张家琪,陈彤,王公应   

  1. (中国科学院成都有机化学研究所 成都 610041)
  • 收稿日期:2009-12-15 修回日期:2010-03-31 出版日期:2010-09-14 发布日期:2010-04-09
  • 通讯作者: 陈彤 E-mail:chentongw@sina.com.cn

Detection of Toluene and m-Xylene in Lycopene Sauce by GC-MS

YAO Jie, ZHANG Jia-Qi, CHEN Tong, WANG Gong-Ying   

  1. (Chengdu Institute of Organic Chemistry, Chinese Academy of Sciences, Chengdu 610041)
  • Received:2009-12-15 Revised:2010-03-31 Online:2010-09-14 Published:2010-04-09

The method for the determination of the content of toluene and m-xylene in lycopene sauce by gas chromatography mass spectrometry (GC­MS) was established. The effects of three different sample pretreatment methods were tested. It was found that lycopene could undergo rearrangement and degradation to toluene and m-xylene at high temperature so that their test values were significantly higher than their authentic values. Extraction with ethanol followed by headspace-blowing-condensation proved to be an effective sample pretreatment method that could avoid the adverse high temperature effect and thus enable accurate determination of the content of toluene and m-xylene in lycopene sauce. Following this method, good linear relationships in the range of 1~100 µg/mL for toluene and in the range of 3~300 µg/mL for m-xylene were obtained, accompanied by recovery of 92.2%~98.0% for toluene and 90.3%~97.4% for m-xylene, of which the relative standard deviations were both less than 10.0% and the limits of determination were both 0.03 µg/g.

Key words: lycopene sauce, toluene, m-xylene, GC-MS