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| Determination of acrylamide in fried foods by high-performance liquid chromatography |
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| KeyWord:fried foods acrylamide high-performance liquid chromatography |
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| Abstract: |
| Starch-rich foods are prone to produce a harmful chemical acrylamide during frying. The extraction, purification and high-performance liquid chromatography analysis method of acrylamide in fried foods was established. The fried food was extracted by water, defatted by n-hexane,purified by Carrez to remove protein,then purified by C18 solid phase extraction column,and acrylamide extract was obtained. The obtained acrylamide extract was analyzed by high-performance liquid chromatography. The effects of mobile phase proportion, column temperature, flow rate and injection volume on the separation effect of acrylamide were discussed, and the optimal high-performance liquid chromatography separation conditions were confirmed as follows:detection wavelength 195 nm, mobile phase acetonitrile-water (volume ratio 20∶?80), column temperature 45 ?℃, flow rate 1.0 mL/min and injection volume 20 μL. The detection limit of acrylamide of this method was 5 μg/kg. The relative standard deviation was within 05%. The standard recovery of potato chip samples ranged from 88.5% to 90.6%. The method could effectively and quickly determine the content of acrylamide in fried foods. |
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