Abstract：A method has been established for the determination of dehydroacetic acid in meat products by capillary GC with FID detection.The chromatographic separation was achieved on a capillary GC column DB-5（weak polarity,30 m × 0.53 mm,0.5 μm）.A WBI injection port was used and the temperature was set at 250 ℃.The flow rate of carrier gas was 10 mL/min.The initial temperature was 80 ℃,increased to 200 ℃ at a rate of 10 ℃/min and then hold for 5 min.The detector temperature was set at 250 ℃.Samples were acidified with sulfuric acid and made up to the required volume with absolute ethanol before direct injection for GC analysis.The method was simple,fast and reproducible.The average spike recovery from blank sausage was 97.5% and the relative standard derivation was 1.16%（n =6）.The linear range was 10-200 μg/mL.
2012, Vol. 26 
