气相色谱法测定油炸及高温热加工食品中的丙烯酰胺  

Determination of acrylamide in fried or heat-treated foods by gas chromatography

作　　者：白艳玲[1] 黄辉涛 胡小玲[1] 陈剑刚[1] 张彩虹[1] 王丽玲[1] 

机构地区：[1]广东省珠海市疾病预防控制中心,广东珠海519000

出　　处：《中国卫生检验杂志》2007年第5期781-783,共3页Chinese Journal of Health Laboratory Technology

基　　金：珠海市卫生局资助项目(2006093)

摘　　要：目的:建立了油炸及高温热加工食品中丙烯酰胺的气相色谱分析方法。方法:样品加入甲基丙烯酰胺内标用水提取、Carrez试剂除蛋白质、正己烷抽提脱脂,样液经Oasis HLB固相萃取小柱净化,乙酸乙酯反萃取,提取液浓缩后,用配有火焰热离子检测器(FTD)的气相色谱仪测定,以甲基丙烯酰胺为内标定量。结果:方法的最低检出浓度为4.7μg/kg(S/N=3),在0.10-10.0μg/ml浓度范围内,线性关系良好,相关系数r=0.99925,不同食品基质的不同加标水平(100-1 000μg/kg),回收率在96.6%-100.3%,相对标准偏差(RSD)为1.90%-4.01%。结论:该方法具有灵敏度高、样品提取简单、定量准确可靠等特点,适用于食品中丙烯酰胺的测定。Objective： To develop a method for the determination of acrylamide in fried or heat - treated foods by gas chromatography. Methods：Mter adding methacrylami ,the sample was extracted by water and then deproteinized by carrez solution and defatted by n - hexane. The sample solution was cleaned up by solid phase extraction Oasis HLB column and extracted with ethyl acetate, evaporated to 0.20 ml. Finally the extract was analyzed by FTD gas chromatography using internal standard quantitation. Results：The detection limit of this method was 4.7 μg/kg（S/N = 3 ）. The results showed a good linear relation （r = 0. 99925 ） in the concentration range of 0. 10 - 10. 0 μg/ml, the average recoveries （n = 6） for different matrices spiked standards （100 - 1 000 μg/kg） were 96. 6% - 100. 3%, the relative standard deviations were 1.90% -4. 01%. Conclusion：The method is accurate, sensitive, simple and suitabl for the determination of acrylamide in fried or heat -treated foods.

关 键 词：丙烯酰胺 油炸及高温热加工食品 火焰热离子检测器 气相色谱法 

分 类 号：O657.71[理学—分析化学]