液相色谱-电喷雾质谱/质谱法测定高温烹制的淀粉类食品中的丙烯酰胺  

Determination of Acrylamide in Heated Starchy Food by Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry

作　　者：赵榕[1] 邵兵[1] 赵婕[1] 吴永宁[2] 吴国华[1] 薛颖[1] 

机构地区：[1]北京市疾病预防控制中心,北京100013 [2]中国疾病预防控制中心营养与食品安全所,北京100025

出　　处：《色谱》2005年第3期289-291,共3页Chinese Journal of Chromatography

基　　金：国家"十五"攻关项目(2002BA804A19)和国家自然科学基金资助项目(30371220).

摘　　要：以C18反相色谱柱为分析柱,以0.1%甲酸水溶液甲醇(体积比为98∶2)为流动相,采用同位素稀释液相色谱电喷雾质谱/质谱(LCMS/MS)技术对加热淀粉类食品中的丙烯酰胺进行了测定。利用OasisHLB固相萃取柱对样品进行净化。方法的线性范围为10～500μg/L,线性相关系数为0.9995。方法的定性检出限为6μg/kg,定量检出限为20μg/kg。高、中、低3个浓度水平的加标回收率为96.8%～97.4%,相对标准偏差小于10%。An isotope dilution liquid chromatographic-electrospray ionization tandem mass spectrometric method has been established for the determination of acrylamide in heated starchy food with a C 18 analytical column and methanol-water containing 0.1% formic acid (2∶98, v/v) as mobile phases. The clean-up of samples was performed on an Oasis HLB solid phase extraction cartridge. The calibration curve of acrylamide showed good linearity in the range of 10-500 μg/L with correlation coefficient of 0.9995. The detection limit of the method was 6 μg/kg (S/N=3), and the limit of quantification was 20 μg/kg (S/N=10). The average recoveries at three levels ranged from 96.8% to 97.4% (n=5), and the relative standard derivations were lower than 10%.

关 键 词：液相色谱-电喷雾质谱/质谱 丙烯酰胺 同位素 高温烹制淀粉类食品 

分 类 号：O658[理学—分析化学]