Abstract：A GC-MS method has been established for the simultaneous determination of three antioxidants and seven preservatives in meat products. Samples were acidified with 6 mol/L hydrochloric acid and extracted with ethyl ether. The resulting extract was rotary evaporated to dryness and redissolved in methanol prior to GC-MS analysis (electron impact ion source). A good linear relationship in the concentration range of 2 to 1000 mg/L with correlation coefficient above 0.999 was found for all 10 analytes. Three antioxidants showed the widest linear range with the lowest concentration of 0.5 mg/L. The limits of detection for all 10 analytes ranged from 0.2 to 0.8 mg/kg, and their average recoveries from spiked samples varied from 89.6%to 97.8%. This method was rapid, simple and practical and had low detection limit and wide liner range, thus providing an effective method for the simultaneous determination of preservatives and antioxidants in meat products.
2013, Vol. 27 
