Analysis of food pesticide residues by gas chromatography - Master's thesis - Dissertation

With the continuous development of food resources, the increase of varieties, the expansion of production scale, the processing, storage, transportation and other links have increased, and the food safety on the market has exceeded the standard. Making food security safer and more difficult. Therefore, food safety testing technology is extremely important, and gas chromatography is one of the most important techniques.

The factors affecting food safety mainly come from the following aspects:

(l)

Biological pollution such as microorganisms and parasites

;

(2)

Environmental pollution

;

(3)

Residues of agricultural and veterinary chemicals

;

(4)

Natural toxins in nature

;

(5)

Nutrient imbalance

;

(6)

Toxins produced during food processing and storage

;

(7)

Use of food additives

;

(8)

Food adulteration

;

(9)

Newly developed food resources and new technology products

;

(10)

Food packaging material

;

The generation of new gas chromatograph detectors, as well as other analytical techniques such as

IR

,

MS

Combination

GC

The law has become a powerful tool for food quality and safety testing. For example, in recent years, capillary gas chromatography has high separation efficiency, fast analysis speed, and low sample consumption, etc.

GC

Analysis and testing are unique.

The application of gas chromatography in the field of food safety testing mainly includes the following aspects: organic chlorine, organophosphorus pesticide residues and veterinary drug residues in fish and meat products have been widely concerned in vegetables and fruits. Currently, use

GC/ECD

Determination of organochlorine pesticide residues by gas chromatography

GC/NPD

Determination of organophosphorus and organic nitrogen pesticide residues by gas chromatography

GC/FPD

Analytical techniques for the detection of organophosphorus and organosulfur pesticide residues by gas chromatography are well established.

Detection and Analysis of Polycyclic Aromatic Hydrocarbons, Additives and Acrylamide Content

Polycyclic aromatic hydrocarbons

(PAHs)

It is an important class of environmental and food contaminants, many of which are mutagenic and carcinogenic. In food

PAHs

Contamination is mostly found in smoked and grilled foods.

GC/MS

Technology can be quickly detected and analyzed for common

20

Various

PAHs;

use

GC//FID

Determination of antiseptic additives in foods such as sorbic acid and benzoic acid by gas chromatography

;

use

GC/ECD

Determination of acrylamide content in fried foods by gas chromatography

GC/FID

The content of benzoyl peroxide in the flour was determined by gas chromatography.

Analysis of flavor components in fermented beverage products

Liquor is a traditional beverage in China. It has excellent craftsmanship and unique flavor, and its fragrance composition is extremely complicated. Methanol is the main harmful component in liquor. In order to accurately determine the alcohol content in liquor and test whether it is adulterated, gas chromatography has become an indispensable test method for liquor industry. use

GC/FID

Gas chromatography can detect the content of methanol and fusel oil in white wine.

There are many volatile compounds and flavors in beer, wine and beverages that can be analyzed by headspace gas chromatography.

(HS-GC)

Technically monitors harmful components such as sulfides, harmful pigments and volatile gases in beer.

Detection of harmful substances in food packaging bags

A large amount of plasticizer is added to the food packaging bag, and the most used and most common is phthalate.

(

Phthalates,

PAEs)

. When it comes into contact with the fats and oils in foods, it can be dissolved especially under heating conditions. It is chronically toxic to animals and humans, and has mutagenic and carcinogenic effects. use

GC/FID

Gas chromatography technology for plastic food bags and packaged foods

5

Phthalate esters, including dimethyl phthalate

(DMP)

Diethyl phthalate

(DEP)

Dibutyl phthalate

(DBP)

Di-n-octyl phthalate

(DOP)

And phthalic acid II

(2-

Ethylhexyl

)

ester

(DE-HP)

Perform accurate separation and detection.

Analysis of oil-impregnated solvent residues and fatty acid composition of edible oil

National standards

6

Solvent oil is a standard preparation standard solution for headspace gas chromatography

(HS-GC)

The residual solvent in the edible vegetable oil was determined. This method can achieve the right

C6~C8

Alkanes and aromatic hydrocarbons are effectively separated and detected. use

GC/FID

The method can also detect in edible vegetable oils.

30

A variety of fatty acids, mainly for the analysis of the content of erucic acid, because erucic acid may have adverse effects on the nutritional status of the human body, causing side effects such as thyroid hypertrophy.

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