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| 油炸食品中丙烯酰胺的检测方法研究 |
| Determination of acrylamide in fried foods by high-performance liquid chromatography |
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| DOI： |
| 中文关键词: 油炸食品 丙烯酰胺 高效液相色谱 |
| 英文关键词:fried foods acrylamide high-performance liquid chromatography |
| 基金项目: |
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| 中文摘要: |
| 富含淀粉的食物在油炸过程中，极易产生一种有害的化学物质——丙烯酰胺。建立了油炸食品中丙烯酰胺的提取、纯化与高效液相色谱分析方法。油炸食品经水提后正己烷脱脂、Carrez试剂净化除蛋白、C18固相萃取柱纯化得到丙烯酰胺提取液，再经高效液相色谱法分析检测。研究了高效液相色谱不同流动相比例、柱温、流速、进样量对丙烯酰胺分离效果的影响，确立了最佳色谱分离条件：检测波长195 nm，流动相乙腈-水（体积比20∶?80），柱温45?℃，流速1.0 mL/min，进样量20 μL。该方法丙烯酰胺的检出限为5 μg/kg，相对标准偏差在0.5%范围内，薯片样品的加标回收率在88.5%~90.6%之间，该法能有效、快速测定油炸食品中丙烯酰胺的含量。 |
| 英文摘要: |
| 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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