As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the help of microwave extraction and gas chromatography-tandem mass spectrometry, the sample preparation method is aimed to determine the content of cyclohexane, benzene, toluene, chlorobenzene, and styrene in soy sauce. The method was validated by examining the linearity, accuracy, specificity, precision, the limit of detection, and quantitation. Meanwhile, three key factors have an impact on the efficiency and accuracy of the method including extracting solvent, temperature, and time which were optimized. The result shows that the recoveries of spiked analytes ranged from 80.86% to 105.71%, the relative standard deviation of intraday and interday precision was no more than 12.1% and 12.5%, and the limit of detection and quantitation were 0.25–1.00 ng/mL and 0.50–2.00 ng/mL, respectively. The results also indicated that the proposed method was a simple, reliable, and sensitive approach for the determination trace amount of five harmful volatile organic compounds from soy sauce.

中文翻译：

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微波辅助萃取-质谱法测定酱油中的五种挥发性化合物

酱油作为一种东方国家的发酵调味品，由于其独特的香气和美味，在现代饮食文化中起着越来越重要的作用。样品制备方法是借助微波萃取和气相色谱-串联质谱法测定酱油中环己烷，苯，甲苯，氯苯和苯乙烯的含量。通过检查线性，准确性，特异性，精密度，检出限和定量方法验证了该方法的有效性。同时，优化提取溶剂，温度和时间这三个关键因素对方法的效率和准确性有影响。结果表明，加标分析物的回收率为80.86％至105.71％，日内和日间精密度的相对标准偏差不超过12.1％和12.5％，检测和定量限分别为0.25–1.00 ng / mL和0.50–2.00 ng / mL。结果还表明，该方法是一种简单，可靠，灵敏的测定酱油中痕量五种有害挥发性有机物的方法。