高效液相色谱法测定方便面中丙烯酰胺  

The determination of acrylamide in fried instant noodles with high performance liquid chromatographic method

作　　者：段晋峰[1] 张旭龙[1,2] 史瑞芬[1] 全小盾[2] 周均[2] 刘俊[2] 王吉德[1] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046 [2]新疆出入境检验检疫局,乌鲁木齐830063

出　　处：《分析试验室》2010年第11期41-44,共4页Chinese Journal of Analysis Laboratory

基　　金：国家质检总局科技计划:(2009IK199);新疆大学校基金(2007310302)项目资助

摘　　要：建立了一种检测方便面中丙烯酰胺的液相色谱方法。萃取剂选择1g/L的蚁酸溶液,将萃取液以12000r/min,2℃离心18min,上清液再以14500r/min,0℃离心18min,可分离基质中淀粉、蛋白质、脂肪等干扰物;方法采用ZORBAX SB-C18(250mm×4.6mm,5μm)色谱柱,流动相为A(乙腈∶水=1∶24(V/V))和B(乙腈),流速0.5mL/min,在丙烯酰胺的最大吸收197nm处检测,提高了方法的检出限及回收率。该方法有良好的线性关系(r=1.00000),检出限为48.0μg/kg。回收率94.4%～109.8%,相对标准偏差为4.9%～5.6%。A fast and precise method for the determination of acrylamide in fried instant noodles with high performance liquid chromatography (HPLC) was established.The method is based on extraction of acrylamide with 1 g/L HCOOH solution.The aqueous sample solution was centrifuged twice at 12,000 rpm,2 ℃ and 14,500 rpm,0 ℃ for 18 min to successfully remove the amylum,protein and fat in the samples.The method was optimized for the determination of acrylamide in fried instant noodle samples as follows:separation is car...

关 键 词：高效液相色谱 丙烯酰胺 方便面 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]